Happy Pie Monday everyone! Aren't you glad it's that time again? For today, you're going to have to broaden your definition of pie a little bit because this recipe technically isn't one, but I think it's close enough. In fact, it's basically just a new spin on my plum pie recipe I posted a couple of months ago. First of all, let me encourage you all to try to love plums. That's not a fruit that I would ever just eat raw as a snack, but it's amazing in desserts, I promise! Even if this doesn't sound like your thing, you will not regret trying it! Secondly, the reason I'm turning my old plum pie recipe into these individual plum crisps is because unlike a full pie, which needs to cool before it becomes edible, these little guys can be enjoyed straight out of the oven. Plus, this way, there's no need to fuss with a crust. For the crisp part on top, I use the same crumble topping I use on almost all of my fruit pies. You really only need half of a batch for 4-5 individual servings, so that's what I'll write in the ingredient list, but I made a whole one because I'll use the leftovers somehow. That topping comes in handy all the time, and I don't repeat it here to seem redundant, but because I think everybody should know about it. So I've decided that plum pie in all of its forms is my favorite, edging out triple berry by just a little. Okay...maybe they're tied for first, so check that one out if you haven't! (It was my first post ever.)
INGREDIENTS: (fills 5 individual ramekins or other small baking dishes)
Filling:
6 ripe plums
2 tablespoons flour
3 tablespoons cornstarch
1 teaspoon cinnamon
5 tablespoons brown sugar
Topping: (1/2 of a regular batch that would cover a pie)
1/3 cup flour
1/3 cup brown sugar
1/3 cup whole oats
1/3 cup chopped walnuts
1/2 stick of cold butter, cubed
DIRECTIONS:
1. Preheat oven to 350 and place 5 small oven-safe ramekins or mugs on a cookie sheet.
2. Cut the plums into thin wedges the same way you would for peaches. Remove the pits, but there's no need to peel them.
3. In a medium bowl, gently toss the plum wedges with all of the other filling ingredients until everything is evenly coated. It will look like a lot of flour, but you need it to soak up the fruit juice, and it won't hurt the flavor at all.
4. You can make the crumble by hand with a pastry cutter or in a food processor, but I always do it by hand. Cut the cold butter into small cubes, then in another bowl, work it into the flour, sugar, oats, and nuts until the pieces of butter are like small pebbles.
5. Fill each baking cup with plums, then use a different spoon to liberally cover it with the crumble topping.
6. Bake them on a baking sheet at 350 for 25-28 minutes until bubbly and golden brown on top. Let them cool for just a minute before serving. Store any extras in the fridge.
Enjoy this little taste of heaven, and come back tomorrow for Thanksgiving in July!
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