I did a weird thing the other day. I was given a bunch of plums and instead of immediately stalking my favorite blogs for recipes I whipped out a cookbook. Specifically, I started browsing Betty Crocker’s “New Cookbook” which is far from new and up to date. It had not one recipe for plums or crisps but I adapted heavily a recipe written for peach cobbler to make this delicious dessert.
Not only did I change the fruits and types of fats out (peaches and plums are similar enough, right?) but I also added oats in place of extra flour in the topping. Brief research indicates that this difference makes the pivotal change that causes the dessert to be a crisp and not a cobbler.
The result, regardless of the name, was mighty delicious. The deep purple plums made for quite a striking dessert to look at as well.
Plum Crisp (inspired by Betty Crocker’s Fresh Peach Cobbler)
- 1/2 cup sugar
- 1 T cornstarch
- 1/4 tsp ground cinnamon
- 4 cups sliced plums
- 1 tsp lemon juice
- 3 T butter
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1 T sugar
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- Heat over to 400 degrees F.
- Mix 1/2 cup sugar, cornstarch, and cinnamon in a 2 quart saucepan and stir in plums and lemon juice.
- Cook, stirring constantly, until mixture thickens and boils. Once boiling, cook and stir 1 minute.
- Pour plum mixture into an ungreased 2 quart oven safe dish.
- Combine flour, oats, salt, sugar, and baking powder in a medium bowl.
- Cut butter into flour mixture using a pastry blender or two knives until the mixture resembles fine crumbs.
- Stir in milk.
- Drop by spoonfuls onto hot plum mixture.
- Bake 25-30 minutes or until golden brown.
We live in Peach Country, SC. We are even a part of the local Peach Festival every year.
Naturally, any peach lover would agree that the best way to eat peaches is to dive in, get sloppy, and enjoy the fruit in its natural state. But sometimes a person buys more peaches than she can eat in a given week. And you find yourself eating peaches with and for breakfast, lunch, and dinner. This is another great recipe that takes peaches out of your usual comfort zone by pairing them with tomatoes and cucumbers in a salad that is great as a side dish for a summery lunch or dinner.
Tomato and Peach Salad with Almonds (adapted from Cooking Light)
- 1 tablespoon canola oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 2 medium tomatoes, cut into 1/4-inch-thick slices
- 1 medium peach, pitted and sliced
- 1 medium cucumber, peeled and sliced
- 2 tablespoons sliced toasted almonds
- 1 tablespoon fresh mint leaves
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Combine oil, vinegar, and honey in a small bowl. Combine tomato, cucumber, and peach slices in a medium bowl. Drizzle with dressing. Divide evenly among serving plates.
- Top with almonds, mint, salt, and pepper.
This is sort of gross. Obviously, being that we have horses, we have a giant manure pile. On a whim, my husband threw a packet of cucumber seeds in the pile and up cropped some cucumber plants a few days later. It is a wonderfully low maintenance garden (though keeping the horses away from ravaging it has been a little bit of a feat).
The problem with home gardens, I’ve found, is that all at once the produce is ready. Whether you like it or not, you must be prepared to deal with an abundance of cucumbers, or tomatoes, or whatever. Really, more than you desire dealing with. I’d had enough of cucumber salads and or cucumbers dipped in hummus.
I found myself making calzones for dinner recently and decided to bake a blank dough round to create some sort of cucumber concoction. I had a gallon of whole milk in the refrigerator so I whipped up some homemade ricotta cheese, spread it atop the dough round, and then placed fresh cucumber slices, dried dill, and olive oil on top. This was an awesome, fresh appetizer! As you can see, it really isn’t much of a recipe as much as it is an idea, so I’ll link the recipes I used for the dough and cheese below and you can go from there.
Cucumber Ricotta Flatbreads
- Bake pizza dough rounds as indicated in the recipe.
- Let dough round cool.
- Spread with ricotta cheese.
- Top with sliced cucumbers, a sprinkle of dill, drizzle of olive oil, and salt to taste.