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Raspberry

Rhubarb Raspberry Crisp

Posted on June 5, 2013
Hi, Everybody! I hope you are all having a good week and enjoying some June sunshine! One of my favorite things about this time of year is all the seasonal fruit that fills the grocery stores and farmer’s markets. I love that sweet, delicious smell of fresh peaches and strawberries, and the beautifully vibrant colors of all the fruits. One of my favorites of the season is rhubarb. I love the fresh, tart taste it adds to desserts, and I love the bright pink color that it produces as it’s bubbling away while it bakes! I wanted to make something a little different than the traditional strawberry-rhubarb pie, so I came up with this Rhubarb Raspberry Crisp, which is to die for! Paired with the sweeter raspberries and a dash of vanilla, the rhubarb filling is just tart enough, and complements the sweet, crunchy topping just perfectly! Add some vanilla ice-cream on top of your warm Rhubarb Raspberry Crisp, and you have the most wonderful summer dessert!
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RHUBARB RASPBERRY CRISP
*Serves Two*
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YOU WILL NEED
FILLING
3/4 rhubarb stalk, chopped
4 oz fresh raspberries
1/2 tbs cornstarch
1/4 tsp pure vanilla extract
2 tbs granulated sugar
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TOPPING
1/4 cup all-purpose flour
1/4 cup rolled oats
2 1/2 tbs unsalted butter, softened
2 1/2 tbs brown sugar
Tiny pinch of salt
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DIRECTIONS
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1. First, prepare your fruit. Wash the raspberries and scrub the rhubarb well. Cut off both of the ends of the rhubarb stalk, then cut it into small chunks. Place all the fruit in a small bowl and gently toss it with the granulated sugar (if you prefer a sweeter filling, add an extra tablespoon of it). Set aside.
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2. Next, prepare your topping. In a small bowl, combine all the ingredients together. You could definitely use a food processor or a mixer to get all the ingredients combined, but I prefer to do it by hand. You should end up with medium sized crumbles that you will spread over the fruit.
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3. Preheat your oven to 350 deg F and finish off your fruit filling by adding in the vanilla extract and the cornstarch. Mix gently, so you don’t mush the raspberries. Place all the fruit evenly into your baking dish (I used a small, 7 inch oval baking dish) then cover with the topping. Place the baking dish onto a larger baking sheet covered with foil or baking paper (just to make sure that any liquid that comes out of the crisp is caught on it and you don’t have to scrub your oven afterwards!) Bake for about 45 minutes, or until the top is golden brown and the fruit is bubbling (I covered the baking dish with foil after about 20 minutes of baking time to make sure the topping didn’t burn). Let cool for a couple of minutes, then serve warm with vanilla ice-cream.
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(*Note: You will need to double or triple the recipe for the filling as well as the topping if you are making it for a big crowd! This recipe only makes a dessert to share for two!)
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Happy Baking, Everyone!

Light Raspberry Muffins with Greek Yogurt

Posted on May 20, 2013
Hi, Everyone! Happy Monday! I hope you all had a good weekend! I have a great recipe to share with you to start this week off! These Light Raspberry Muffins with Greek Yogurt are delicious and make for a great breakfast! They are not overly sweet (so feel free to add more sugar if you prefer a sweeter taste!) and are incredibly light and fluffy. I reduced the amount of butter used in the original recipe by half, and replaced it with Greek yogurt, which makes these muffins wonderfully soft and moist. As well as making my own muffins, making my own Yogurt would be worth it too. It goes with pretty much everything- in cereal, cakes, fruit and even seeds! I’d have to look into the best rated yogurt maker to do this, as we only have the best here.
Here’s the recipe…
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LIGHT RASPBERRY MUFFINS
WITH GREEK YOGURT
(Recipe adapted from The Barefoot Contessa)
*Makes 8 – 10 muffins*
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YOU WILL NEED
1 1/2 cups all-purpose flour
1/2 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 tsp pure vanilla extract
1/2 cup plus 2 tbs milk
1 egg
4 tbs unsalted butter, melted
1/4 cup plain Greek yogurt
1 cup fresh raspberries
1 tbs all-purpose flour, for coating raspberries
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DIRECTIONS
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1. First, in your electric mixer bowl, mix together the milk, egg, melted butter, vanilla extract and Greek yogurt, until you have a smooth, creamy mixture. In another bowl, sift together the flour, baking powder, baking soda, sugar and salt.
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2. Add the dry ingredients to the wet in two or three portions, making sure that all the ingredients are well combined and there are no lumps, but making sure not to over mix the batter so it stays light once the muffins are baking. In a small bowl, sprinkle the raspberries with 1 tbs of all-purpose flour and very gently toss until they are all coated. Add them into the batter, folding them in gently using a spatula so they keep their shape and don’t get mushy.
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3. Preheat your oven to 375 deg F and line your muffin pan with baking cups. Fill the baking cups with the batter until they are about 3/4 of the way full, then bake for 20 – 25 minutes, or until they are golden brown and an inserted toothpick comes out clean. Let cool for a couple of minutes before eating.
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And for another recipe that uses Greek yogurt, try this delicious Chocolate Chip Banana Bread! Find my recipe here!

Happy Baking, Everyone!

Raspberry Swirl Rolls

Posted on September 27, 2012
Hi, Everyone! I’m so excited that “baking season” (fall) is finally here! I love to bake and have a whole list of new recipes I want to try out this fall! I made the first recipe on my list this week, and wanted to share it with you today, because it was SO delicious! I made these Raspberry Swirl Rolls and they are honestly one of my favorite things I’ve ever made! Definitely a keeper recipe! These rolls are wonderfully sweet and soft and have a deliciously tart, tangy raspberry filling. They are a great alternative to the traditional cinnamon rolls, and make for a perfect fall dessert! I love raspberries, so I loved them in this recipe, but you could definitely substitute them with other berries, next time I will try a mixed berry filling which I think would work really well too! I hope you all love these as much as we did! Here’s the recipe…
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RASPBERRY SWIRL ROLLS
(Adapted from this recipe)
*Makes 16 rolls*
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YOU WILL NEED:
Dough:
1 cup milk
2/3 cup granulated sugar
2 packets active dry yeast (1 1/2 tbs)
1 stick (4oz) unsalted butter, softened
2 large eggs
1/4 tsp salt
4 1/4 to 4 1/2 cups all-purpose flour
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Filling:
10oz frozen raspberries (not thawed)
1/4 cup plus 2 tbs sugar
1 tsp cornstarch
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Glaze:
3/4 cup confectioners’ sugar
3 tbs unsalted butter, melted
1 1/2 tbs heavy cream
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DIRECTIONS
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1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

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2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10×24 inch rectangle.

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3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.

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4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners’ sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!

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Happy Baking, Everyone!!!
Have a great rest of the week!

Lemon Curd Linzer Cookie Eggs

Posted on April 7, 2020
Lemon Curd Linzer Cookie Eggs

Linzer cookies are my all time favorite cookies. I may be in the minority here, but to me there’s nothing better than two perfectly softened sweet, buttery cookies sandwiched together with sharp, tart jam. They’re also the cookies of my childhood because they remind me of Christmas baking in my grandparents’ kitchen, which turned into a magical cookie making workshop every December. My grandmother’s Linzers are hard to match; hers were paper thin and meticulously uniform, but I’d like to think that every batch gets me closer to her level. I make these cookies all year round, and substituting the jam with lemon curd is a great way to add spring flavor to them – the fresh lemon flavor paired with the sweet cookie is perfection! And since it’s almost Easter, why not make them egg-shaped…

Lemon Curd Linzer Cookie Eggs

LEMON CURD LINZER COOKIE EGGS

INGREDIENTS

2 3/4 cup all-purpose flour
1 cup (2 sticks) and 2 TBS unsalted butter, softened
2/3 cup granulated sugar
2 egg yolks
1 tsp vanilla extract
Lemon curd for filling (I used store-bought)
Powdered sugar for dusting

DIRECTIONS

1. Cream together the butter and granulated sugar (make sure your butter is softened). Once you have a smooth mixture, add the egg yolks and vanilla extract and mix until everything is a creamy yellow color. Add flour and mix until a dough forms. (At this point I wrap the dough in plastic wrap and let it rest in the fridge overnight, but you can let it sit in the fridge for 30 minutes to an hour if you don’t have more time.)

2. Once you are ready to use the dough, take it out of the fridge and let it soften so that you can roll it out. (I cut it into three portions and roll those out one by one, just so the dough is more manageable. I also roll it between two sheets of plastic wrap because that means no clean up! You can of course roll it out on a floured surface instead.) Roll the dough pretty thin and cut out your shapes, then place them on a parchment paper lined baking sheet.

3. Preheat your oven to 350 deg F and bake the cookies for about 7 – 10 minutes until they are just very lightly golden brown. Make sure to watch your oven carefully because when these are close to being done they turn brown very quickly! Let the cookies cool completely, then dust the top cookies with confectioners’ sugar, spread the lemon curd on the bottom cookies and gently sandwich them together. Store in an air-tight container. The cookies are best the next day once they’ve had a chance to soften!

*Note: I converted my recipe from metric measurements. The original measurements are: 350g all-purpose flour, 250g unsalted butter, 130g granulated sugar, 2 egg yolks.

Lemon Curd Linzer Cookie Eggs
Lemon Curd Linzer Cookie Eggs

Most of the time I make the cookies with jam (see picture below) – seedless raspberry or strawberry works best!

Linzer Cookies

I hope you love these cookies as much as I do if you try them! Thanks for stopping by today!

Bake

Posted on December 27, 2014

COOKIES & BARS

Daisy 6 DSCN2409 DSCN1346 DSCN1488DSCN1464 Squirrel cookies 4 Star Linzer Cookies 1 DSCN2831IMG_8823_01 IMG_0972 Caramel-2BStuffed-2BCookies-2B2 DSCN84522e6334a56f8fcaa68fdf020dc9a1b9dc DSCN2511 DSCN2639 Gingerbread Ornaments 1DSCN6178 DSCN8741 DSCN0633 Pumpkin Ice-cream Sandwiches 4DSCN9152 DSCN8934 DSCN1261 DSCN0233DSCN9011 DSCN3320 Shortbread 3 Hot Chocolate CookiesScreen shot 2014-04-23 at 10.25.50 PM DSCN6448 DSCN7016 DSCN5919DSCN7125 DSCN7158 DSCN6094

BAKING WITH YEAST

DSCN5848 DSCN7231 DSCN7613 Cherry and Mixed Berry Sweet Rolls 5 DSCN0128 DSCN5858 DSCN0407 IMG_0637 Pesto No-Knead Bread Whole Wheat Bread No-Knead-2BBread-2BBowls-2B1 DSCN0879buchty 1 Cinnamon Monkey Bread Muffins 1 Homemade Pita Bread 1 DSCN0247DSCN7913 DSCN5988 DSCN4543 DSCN3800No-Knead Oatmeal Bread Vanocka

 

 

QUICK BREADS & MUFFINS

DSCN8117 DSCN0549-2 Banana Oatmeal Bread 3 IMG_3733 Blueberry Streusel Muffin Bread IMG_3707 DSCN8829 DSCN0929DSCN7383 DSCN1705 Nutella Swirled Banana Bread

 BAKING WITH FRUIT

IMG_1103 Oven Baked Banana Boats 3 DSCN0700 DSCN8985 DSCN0161 Black Plum Crisp 1 DSCN0672  DSCN0987-1 Blackberry Cobbler DSCN0412

SAVORY BAKING

DSCN7812 DSCN6498 DSCN8148 DSCN9059

OTHER SWEET TREATS

DSCN0825 DSCN2244 Heart shaped puff pastry pockets IMG_7952DSCN2577 DSCN2352 Chocolate Genache Cupcakes DSCN1242 DSCN6319 DSCN6042 DSCN0743 DSCN0596 Grilled Nutella, PB and Banana Sandwich DSCN7701 DSCN6299 DSCN8852 DSCN3996 Chocolate Covered Strawberries  Banana Nutella Crepes Banana Cake with Cream Cheese Frosting Carrot Cake Cupcakes

SWEET BEVERAGES

Toasted Marshmallow Hot Chocolate 1 IMG_8703 IMG_9695

 

“A party without cake is just a meeting.” – Julia Child

Blackberry Cobbler

Posted on August 4, 2014

Hello, sweet friends! I have a delicious summery recipe to share with you today! With just a couple of weeks left of the summer, this is a great way to use all those fresh berries, and it’s such an easy, fuss-free recipe! I love comfort desserts like this, especially with fresh fruit in the summertime! I lightened up the original recipe slightly, but it’s still just as good. You could use a variety of berries, but I love the tart blackberries here. Here’s the recipe…
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BLACKBERRY COBBLER
(Recipe adapted from The Pioneer Woman)

*Serves 6*

YOU WILL NEED
2 cups fresh blackberries
1 cup all-purpose flour
1 1/2 tsp baking powder
1 stick (4oz) unsalted butter, melted
1 cup granulated sugar
1 cup milk (I use skim milk)
Vanilla ice-cream or whipped cream (or both!) to serve

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DIRECTIONS

Begin by greasing your baking dish ( I usually use a 9-inch baking pan) and preheat your oven to 350 deg F. In a large mixing bowl, combine the flour, baking powder and 3/4 cup of sugar. Pour in the melted butter and milk, and whisk everything together until you have a nice smooth and creamy mixture. Then, pour it into your prepared baking dish. Sprinkle on the blackberries, evenly distributing them over the batter. Sprinkle the remaining 1/4 cup of sugar over the whole thing and bake for about an hour, or until the edges are lightly browned and the berries are juicy! Let cool for a couple of minutes, then serve warm with ice-cream and whipped cream! (*Note: I lightened up the original recipe by using skim milk and reducing the amount of sugar, so if you prefer a sweeter cobbler add extra sugar!)

For other similar desserts, check out these recipes!
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Rhubarb Raspberry Crisp (left) and Plum Oatmeal Crisp (right)
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Apple Cranberry Crisp (left) and Summery Peach Cobbler (right)
*I previously shared this recipe on Or So She Says, where I am a monthly contributor! The site has lots of great recipes and ideas, so make sure you check it out!
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Happy Baking, Everyone!
I will be linking to THESE wonderful blogs!

Cherry and Mixed Berry Sweet Rolls

Posted on May 9, 2014

Hello, sweet friends! Happy Weekend! If you’ve been reading my blog for a while, you will know that I love baking sweet rolls! I have made them with so many different fillings (scroll down for all my recipes!) and this recipe for cherry and mixed berry sweet rolls is one of my favorites! The tart filling pairs so well with the soft rolls and the sweet glaze. These sweet rolls are best served warm fresh out of the oven, but you can also reheat them the following day and they will still be delicious! If you’re looking for a good sweet breakfast or brunch recipe, try these out!
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CHERRY AND MIXED BERRY SWEET ROLLS
(Adapted from this recipe)
*Makes 16 sweet rolls*
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YOU WILL NEED
DOUGH
1 cup milk
2 packages instant dry yeast
Pinch of sugar
2/3 cup granulated sugar
1/4 tsp salt
2 eggs
1 stick (8 tbs) unsalted butter, softened
4 1/4 – 4 1/2 cups all-purpose flour
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FILLING
10oz frozen cherries & mixed berries
1/4 cup plus 2 tbs sugar
1 tsp cornstarch
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GLAZE
3/4 cup confectioners’ sugar
3 tbs unsalted butter, melted
1 1/2 tbs heavy cream
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DIRECTIONS
1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.
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2. Prepare your baking pans by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10×24 inch rectangle.
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3. In a small bowl, mix together the frozen cherries and mixed berries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.
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4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners’ sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top (or dust with confectioners’ sugar instead). Serve warm!
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 For other sweet roll recipes, check these out:
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Nutella Swirl Rolls (LEFT) and Glazed Cinnamon Raisin Buns (RIGHT)
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Raspberry Swirl Rolls (LEFT) and Blueberry Rolls with a Lemon Glaze (RIGHT)
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Happy Baking, Everyone!
I will be linking to THESE wonderful blogs!

Baking with Yeast – Recipe Collection

Posted on May 7, 2014

Hi Everyone! I have another recipe collection to share with you today, and this time it’s all about baking with yeast! When I was getting married, my grandma told me that if I can master baking with yeast, I am ready to get married! Although, I’m pretty sure there is more involved when it comes to establishing whether you are ready for marriage. Do you love your partner? Do they fill the hole when it comes to your sexual life? Can you see a life with them? Of course, loving your partner is a massive part of whether you decide to live the rest of your life with them. You have to be attracted to them. If you’re not, how can you build a life together? Now I know I shouldn’t think this way, but to most couples, sex is everything. And if women are required to use a silicone dildo to receive their sexual pleasure, then it could mean that they jumped into marriage too quickly. It may not affect everyone, but sexual attraction to your partner is definitely very important.
To me, these are the more important factors to consider when it comes to thinking about marriage, but as I like baking, maybe mastering baking with yeast is just as important too. I don’t know how she came up with this marital test, and I’m not sure that I passed it too well at that point, but since then I have learned a lot about baking with yeast and have had a very happy marriage, so maybe there was something to it! I’ve had a good amount of disasters in the kitchen, but have also found some great recipes that I’ve made over and over again. So I think I’ve passed the test, and my grandma would be very happy with me! If you don’t usually bake with yeast, it can be a little overwhelming at first and seem like the process is too time consuming and complicated, but it’s really pretty simple and if you follow the simple steps to allow the yeast to activate and let the dough rest and rise properly, you will no problems and your breads, rolls and desserts will turn out beautifully!
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These are nine of my favorite recipes, both sweet and savory, using yeast. Going clockwise row by row, here they are: Nutella Swirl Rolls (Recipe), NY Times No-Knead Bread (Recipe), Czech “Buchty” filled with Rosehip Jam (Recipe), Soft Pretzels with a Sweet Mustard Dipping Sauce (Recipe), Raspberry Swirl Rolls (Recipe), Homemade Pita Bread (Recipe), Blueberry & Lemon Sweet Rolls (Recipe), Homemade French Bread (Recipe), Easy Artisan Bread (Recipe)

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Happy Baking, Everyone!
I will be linking to THESE wonderful blogs!

Linzer Heart Cookies

Posted on December 12, 2013

Hi Everyone! I can’t believe that Christmas is less than two weeks away now! How fast is this month flying by?! This time of year is my favorite time for baking, and as I take out my favorite family holiday recipes, unpack the box of Christmas cookie cutters that my grandmother used to use and fill my kitchen with those warm, familiar scents of Christmas memories, something magical happens. You see, I’m pretty sure that baking is sort of like entering your very own time travel machine, right there in your kitchen. Because as you re-create your favorite family recipes and put together the same ingredients and follow the same instructions as generations before you have, it’s like stepping back into time and into your favorite memories, one bite at a time! Every time I make these Linzer Cookies, I think of baking Christmas cookies with my mom and grandmother in my grandparents’ kitchen as a little girl. We used to make hundreds of cookies, lots of gingerbread ones that my mom then decorated beautifully and we used as ornaments on our tree, and lots of these Linzer Cookies, that are still one of my favorites!
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LINZER HEART COOKIES
(My Grandmother’s Recipe)
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YOU WILL NEED
2 3/4 cup all-purpose flour
2 sticks (1 cup) plus 2 tbs unsalted butter, softened
2/3 cup granulated sugar
2 egg yolks
1/4 tsp salt
Optional: Add 1/2 tsp pure vanilla extract or lemon zest to the dough
Jam for filling (seedless raspberry, red currant or seedless strawberry)
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DIRECTIONS
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1. First, cream together the butter and sugar in your mixer. Once you have a smooth mixture, add in the salt and the egg yolks and mix again, until creamy and yellow. Then, add in the flour in three portions, and mix until a soft dough forms. Wrap the dough in plastic wrap and refrigerate (I usually let my dough chill overnight, but if you don’t have time to do that, refrigerate it for at least 30 minutes to an hour).
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2. Once you are ready to use the dough, take it out of the fridge, and let it warm up a little bit until you are able to roll it out. On a floured surface, roll the dough out to about a 1/4 inch thickness, and cut out your heart shapes. (You want to cut out half of the shapes with the small heart hole in the middle, and half of them without it.) Preheat your oven to 350 deg F and place your hearts on parchment paper lined baking sheets. Bake for about 8 – 10 minutes, or until the cookies are just very lightly golden.
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3. Let the cookies cool completely. Once they have cooled, dust the top cookies with confectioners’ sugar, spread the jam on the bottom cookies, and then put your little sandwiches together and you are done! Store the cookies in an air-tight container, they actually get better and softer as they sit for a day or two. (*Note: I converted the recipe from the metric measurements. The original measurements are: 350g all-purpose flour, 250g unsalted butter, 130g granulated sugar, 2 egg yolks.)
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Happy Baking, Everyone!

Plum Oatmeal Crisp

Posted on August 5, 2013

Hi, Everyone! I have a delicious summer dessert recipe for you today! As the summer is slowly beginning to wind down, I’m trying to use all that great fresh fruit that this season brings with it and that I miss so much during the long winters. One of my favorite summer desserts are fruit crisps, and this Plum Oatmeal Crisp is one that I make every summer using fresh Italian plums. It’s absolutely delicious! The fruit is tart, the topping is soft and chewy, and eaten warm with some vanilla ice-cream it’s an ideal summer treat!
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PLUM OATMEAL CRISP
(Recipe adapted from Martha Stewart)
*Serves 6*
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YOU WILL NEED
1/2 cup plus 1 tbs all-purpose flour
1 cup light brown sugar
1/2 cup rolled oats
1/4 tsp salt
1/2 cup (4oz) unsalted butter
2 1/2 lbs ripe Italian plums
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DIRECTIONS

1. First, prepare your plums. Wash them well, then cut them in half and take out the pits. Lightly grease your baking dish (use an 8 or 9 inch round baking pan) and preheat your oven to 375 deg F. To make your topping, combine the flour (reserve the 1 tbs for later), brown sugar, salt, oats and butter, mix until you have large crumbs that you can spread over the fruit.
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2. In a bowl, toss the plums with 1 tbs of flour (you can add extra sugar to the plums if you prefer them sweeter), then pour them into your prepared baking dish. Spread the topping over the top evenly, then place the baking dish onto a large baking sheet (some of the juices may bubble over while the crisp is baking, and this just prevents them from making your oven a complete mess!) Bake for 35 – 45 minutes, until the juices are bubbling and the topping is golden brown. Let cool for a couple of minutes, then serve with vanilla ice-cream.
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For another delicious summer recipe, try my Rhubarb Raspberry Crisp (Recipe HERE):
Happy Baking, Everyone!
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