by fineartdaily
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fineartdaily's Notes:
Expand5 fully ripe plums, stoned and sliced into thin wedges Ask a question about this ingredient
1 cup raspberries Ask a question about this ingredient
1 cup blueberries or blackberries Ask a question about this ingredient
1/3 cup brown sugar Ask a question about this ingredient
1 dash cinnamon Ask a question about this ingredient
1 teaspoon grated lemon rind Ask a question about this ingredient
3/4 cups brown sugar (the crumble starts here) Ask a question about this ingredient
1/2 stick butter Ask a question about this ingredient
3/4 cups pecans Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 teaspoon grated lemon rind Ask a question about this ingredient
Mix put sliced plums in a bowl and mix in sugar, cinnamon, and lemon rind. Then add and gently mix in the berries. Pour into a pie plate or casserole. Put sugar, butter, pecans, lemon rind and cinnamon into a food processor. Pulse until the pecans are small bits and the butter is incorporated. Add oats and pulse another few times until everything is incorporated. Mix will be gravelly. Pour topping over fruit, being careful to spread it evenly and to the edges of the container. Bake at 375°F for about 40 minutes or until bubbly and browned on top. Serve barely warm with vanilla ice cream. For easy vanilla ice cream, pour 1 cup heavy cream into a saucepan. Add ½ cup sugar. Split and scrape a whole vanilla bean into the saucepan along with the bean so you get all of the flavor. Simmer, stirring just until the sugar is dissolved. Turn off heat and add ½ cup milk. Chill. When cold, and when the crumble is slightly cooled, sit down together with the pint-sized Donvier between you. Pour in the ice cream mix. Stir until consistency of soft ice cream. Serve the crumble in bowls and dip the ice cream, a scoop at a time, onto the plum crumble.
Ask a question about this stepThanks so much! We enjoy working together, because everything is tasty and beauteous!
Your art is so nice and colorful...I look forward to your illustrations when you submit a recipe. Are you submitting anything for that site in todays blog...?
This is a new site for me - how very cool it is! I will definitely be working on something fun and colorful soon!
Thanks, but this week it is Nancy's recipe - not mine. I try not to bother her every week!
Oh! fine art daily, your recipes are wonderful and your art is simply divine!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
What a beautiful, delicious-sounding, seasonal dessert. This is my idea of the perfect summer "comfort food" -- familiar flavors, familiar format, with a twist. Your collaboration with NTR is magical. I too enjoy looking at the recipes you post, and the illustrations. ;o)