When life gives you plums, about 10 kgs of them, while you still have 5 kgs of peaches as well as pears, you start baking.

Normally I would freeze them, but we STILL have frozen fruit from last year.

So, I made a quick, and very delicious crisp with some, along with a big old jar of plum jam with more. As I type this, my teen has just about polished off half of that 10 x 14 tray of crisp so I know what to make with the rest of the fruit.

We can safely say that this an adaptable recipe. I tend to wing things a great deal in the kitchen, which I know is not everyone's cup of tea. Hopefully you can feel the freedom in this recipe and try to do so as well.

Ingredients

  • 2 kg fruit. I used plums and peaches, pitted and chunked quickly. I did not peel them
  • 1/4 cup chia
  • 1/4 cup brown sugar

Crumble mixture

  • 5 cups rolled oats
  • 1 cup almond flour
  • 1/2 cup pistachios loosely chopped
  • 1/2 cup cane sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp nutmeg
  • 2 sticks melted butter, I used Melt brand butter substitute
  • 3 tsp vanilla

Directions

  1. Preheat your oven to 350°F. Grease a 10" x 14" baking dish. I used a stainless steel pan, you can use a 9" x 13" glass dish, it may take longer to cook with more fruit per sq inch.
  2. Place the chopped fruit in a bowl and add the chia and sugar to it and stir well. Pour into your baking dish and spread evenly across the bottom of your pan. 
  3. Place all the dry ingredients in a bowl and stir well, add the butter and vanilla and mix well. – 5 cups rolled oats, 1 cup almond flour. 1/2 cup pistachios loosely chopped, 1/2 cup cane sugar, 1/2 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp nutmeg, then add 2 sticks butter, 3 tsp vanilla) 
  4. Spoon the crisp over the fruit and lightly flatten it over the surface.
  5. Place the crisp in the oven, bake for about one hour. Check its progress at about 45 minutes to ensure it's not overcooking. It takes a while to cook off all the juices, so if it is browning on top too quickly turn your oven down. Turn the dish around at 30 minutes to help it bake evenly. 
  6. Let cool to help the fruit set, serve plain, or with yogurt, or ice-cream. I had mine with Yoggu coconut milk plain yogurt.