Speaking of unique ingredients, no those are not olives, but tiny plums. I bought them at the Corrales farmer's market. For being so tiny, they certainly have alot of flavor. They are extremely tart which I love. But after buying them, I wondered for days what in the world I could do with them. I finally settled on a very simple crisp. I thought the sourness of the plums would be perfect with the nuttiness of the brown sugar and oats. And I was right!
This recipe is extremely easy, which makes me think it would be a perfect last minute dessert. The plums can be substituted with really any fruit, but since the topping is pretty sweet, I would not use a particularily sweet fruit.
I am not quite sure why I chose to draw an absurd number of stars. I guess that the theme of Le Petit Plum Crisp made me think of Le Petit Prince by Antoine de Saint-Exupery, which I lately have been wanting to reread.
Anyway, serve this crisp with vanilla ice cream, and you have it made. An effortless but delicious late-ish Summer dessert.
Le Petit Plum Crisp (GF)
makes one petite 6-inch crisp
1/4 cup plus 2 teaspoons Artisan GF flour blend (see raspberry scone post)
1/2 cup plus 1 tablespoon dark brown sugar, packed
1/4 cup gluten free granola (I used Udi's GF Au Naturel)
1/4 teaspoon salt
1/4 cup (1/2 stick) cold butter, cut into small pieces
1 pound ripe plums, pitted and cut in half if large
1. Preheat oven to 375 degrees F. In a medium bowl, stir together 1/2 cup of the flour blend, 1 cup sugar, granola, and salt. Using a pastry blender, cut in the butter until coarse crumbs form.
2. In a 6-inch baking dish, toss plums with remaining 1 tablespoon sugar and 2 teaspoons of the flour blend. Sprinkle with granola topping. Place dish on rimmed baking sheet. Bake until topping is golden brown, 30-35 minutes. Let cool 20 minutes before serving.