| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
All purpose flour |
| 3/4 |
c |
Old-fashioned oats |
| 1/3 |
c |
Plus 1/2 cup sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
c |
Chilled unsalted butter; cut into pieces (1 |
|
|
; stick) |
| 2 |
lb |
Plums; halved, pitted, cut |
|
|
; into wedges |
| 1 |
tb |
Plum brandy or Port |
|
|
Vanilla ice cream or frozen yogurt |
INSTRUCTIONS
Mix flour, oats, 1/3 cup sugar and cinnamon in medium bowl. Add butter and
rub with fingertips until mixture forms coarse meal. Press with fingertips
until mixture begins to form moist clumps. (Crumb topping can be prepared 1
day ahead. Cover and refrigerate.)
Preheat oven to 350F. Toss plums, remaining 1/2 cup sugar and brandy in
medium bowl. Transfer to 9-inch deep-dish pie dish. Sprinkle crumb topping
over. Bake until fruit bubbles and topping browns, about 1 hour. Cool
slightly. Serve with ice cream.
Serves 4.
Bon Appetit May 1993
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