Plum and Blueberry Crisp- For Two

And with pictures!

I finally remembered to take a photo BEFORE we ate the food.

This is a perfect late summer, early fall desert- or in my case breakfast. It takes about an hour and can be made while eating dinner or while half asleep. You can use any fruit you would normally put in a pie, and probably some you wouldn't.

As a very casual, very flexible dish, all measurements are very general, and you can tinker as you wish. It always comes out good.

A word of warning on baking plums in a crisp or pie: When hot, they will taste more tart. Be sure to serve with ice cream to balance. When cold they will be sweeter, so don't go crazy with the sugar.
This always tastes wonderful with either black tea or sparkling wine. If your like me, on any given morning you can try both.

You will need:
2 Medium, ripe plums.
A handful of frozen or fresh blueberries
2ish Tbs sugar
Splash vanilla
Generous dash cinnamon

Topping:
1-2 Tbs butter. Vegans can use olive oil, but use mild and be cautious.
Handful rolled oats. Don't use instant.
2ish Tbs flour-whole grain gives it a nice texture and nutty flavor
1ish Tbs sugar

To Make:
Preheat oven to 350.

De-stone and cut plums into bite size chunks. Thinner slices, faster cooking, but I'm usually too lazy. In a bowl mix fruit, berries, sugar and spices. This crisp tends to be a little juicy-that's what I like about it. If you want a thicker sauce, I'd add 1/2-3/4 tsp cornstarch to mix. Spoon onto small ramekin or baking dish.

In new bowl, melt butter. add dry goods and mix. It should be about the texture of dry cookie dough. If its not, add more butter. Should taste rich, but not terribly sweet. Press onto top of fruit. There should be a good sized amount and reach the sides, otherwise it sinks.

Place on baking pan to catch the drips, and bake for 30-60 Minutes depending on how preheated you got your oven.  As long as the top doesn't burn, its hard to over cook it.

xoxo