Pistachio Plum Crisp Recipes

GRILLED PLUM AND BOURBON CRISPS

Steps:

• Preheat the oven to 350 degrees F.
• Heat a grill pan over medium-high heat; spray with cooking spray. Add the plums, cut-side down, and cook for 1 to 2 minutes, just until charred. Remove from the heat.
• In a bowl, combine the flour, 4 tablespoons of the turbinado sugar, and the butter, lemon zest and cinnamon. Mix with your hands and squeeze gently to create dime-size clumps.
• In four 4-ounce Mason jars, add 1 tablespoon of the crumble; then add a plum half, grilled-side up. Score the plums in a criss-cross pattern¿this will allow the flavors to seep into the plums and make them easier to eat later. Fill each pit divot with 1 teaspoon bourbon and sprinkle with the remaining 2 tablespoons turbinado sugar. Divide the remaining crumble evenly between the jars. Set the jars in an 8-by-8-inch baking dish; pour 1/4 cup water into the baking dish.
• Bake on the center rack until the plums are soft and the crumble is golden brown, 20 to 25 minutes. Let cool.
• Garnish each serving with a tablespoon of whipped cream. Serve.

PLUM-CARDAMOM CRUMBLE WITH PISTACHIOS RECIPE

Steps:

• Place a rack in lower third of oven; preheat to 350°F. Toss plums, lemon zest, lemon juice, cornstarch, 1/2 cup brown sugar, 1/2 tsp. salt, and 1/4 tsp. cardamom in a large bowl; let sit until some juices accumulate, 5-10 minutes.
• Meanwhile, pulse flour and remaining 1/3 cup brown sugar, 1/2 tsp. salt, and 1/2 tsp. cardamom in a food processor to combine. Add butter and pulse until mixture is very sandy and starts to form larger clumps.
• Transfer plums and their juices to a 9"-diameter deep pie dish (all of those fruit juices will overflow a standard one) or an 8x8x2" baking dish. Scatter topping over fruit, squeezing small fistfuls in your hand to bring it together, then breaking into smaller pieces of varying sizes. Sprinkle pistachios evenly over topping.
• Bake crumble until juices are thickened and bubbling and top is golden brown, 40-45 minutes. Let cool slightly.

PLUM CRISP WITH CRUNCHY OAT TOPPING

Steps:

• In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.

PLUM CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
• Bake in the preheated oven until the topping is brown, about 40 minutes.

PLUM GOOD CRISP

Steps:

• Preheat oven to 400°. Place fruit in a large bowl. Mix brown sugar, cornstarch, spices, syrup and lemon juice; toss with fruit. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, mix oats, flour, brown sugar and salt; stir in remaining ingredients until crumbly. Sprinkle over fruit. , Bake, uncovered, until filling is bubbly and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving.

PISTACHIO PHYLLO CRISPS

Steps:

• Preheat oven to 350°F.
• Finely grind pistachios in an electric coffee/spice grinder, then stir in sugar.
• Cut phyllo sheet crosswise into 3 equal pieces, then stack pieces between wax paper and cover stack With a lightly dampened kitchen towel. Arrange 1 piece of phyllo on a parchment-paper-lined baking sheet and brush with some butter. Sprinkle with half of pistachio sugar and top with another piece of phyllo. Brush phyllo with some butter and sprinkle with remaining pistachio sugar. Top with remaining piece of phyllo, pressing down gently, and brush with some butter. Chill stack 10 minutes.
• Using rim of a ramekin as a guide, cut out 2 (4-inch) rounds with a sharp paring knife and discard scraps. Cover rounds with a piece of parchment and bake in middle of oven until golden, about 10 minutes. Cool crisps on baking sheet on a rack.

PLUM OATMEAL CRISP

Steps:

• Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.
• In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.

SYRUPY PLUMS WITH PISTACHIO MERINGUES

Steps:

• Halve larger plums and stone them, and leave smaller ones whole. Put into a saucepan with 2 tbsp sugar and 1 tbsp cornflour. On the heat, stir for 1-2 mins until the cornflour disappears into the plum juices, then stir in 100ml water and the jam or conserve. Cover and simmer for 10-20 mins until the plums are tender and the sauce syrupy - splash in some more water if it looks a little dry. Scrape the pan contents into a large, shallow baking dish.
• Heat oven to 140C/120C fan/gas 1. Whisk the egg whites in a clean mixing bowl until stiff. Whisk in the 200g sugar in 3 batches, beating the whites back to stiff between each addition. Whisk in remaining cornflour and vanilla and keep going until you have a lovely shiny, stiff mixture.
• Scoop 6 large spoonfuls of the meringue on top of the plums, scatter with pistachios, then bake for 30-40 mins until the meringues are crisp on top but still pale, and soft underneath. Eat warm or at room temperature, with cold crème anglaise or cold custard for pouring over.

ROASTED PLUM & PISTACHIO CUSTARD PASTRIES

Steps:

• The night before you make the pastries, wrap 120g butter in foil and freeze until solid. Combine the flour, icing sugar and ¼ tsp salt in a large bowl. Add the chopped butter and rub into the flour mixture until it resembles fine breadcrumbs. Stir in 7 tbsp very cold water (if it still seems a little dry, add an extra 2 tbsp). Lightly knead the dough until it just comes together, then roll out on a lightly floured surface into a rectangle. Using a coarse cheese grater, grate half the frozen butter over the middle and bottom thirds of the pastry. Fold down the top third and fold up the bottom third, as if folding a letter. Turn the pastry 90 degrees and repeat with the rest of the frozen butter. Wrap and chill for at least 30 mins.
• Put 75g of the pistachios in a heatproof bowl. Cover with boiling water, then leave to soak for 5 mins. Drain, tip into a food processor and blitz for 5-10 mins until you have a smooth paste. Set aside.
• Put the milk and double cream in a small pan set over a medium heat. Bring to a simmer, then remove from the heat. Whisk the egg yolks, caster sugar and flours together in a bowl. Gradually whisk in the milk mixture in several additions, then pour into a clean pan set over a low heat. Cook, stirring continuously, until the custard is thick. Simmer for 2 mins more, then stir in a small pinch of sea salt. Transfer to a bowl and leave to cool. Once cooled, tip into a food processor with the pistachio paste and blitz until smooth. Put in a bowl and set aside.
• Heat the oven to 200C/180C fan/ gas 6. Put the plums in a roasting tin, cut-side down. Sprinkle over the sugar and vanilla. Roast for 15 mins until softened but holding their shape. Set aside to cool. Turn the oven up to 220C/200C fan/gas 8.
• Roll the chilled pastry out on a lightly floured surface to a rectangle of about 38 x 24cm. Trim the sides with a sharp knife, then cut the pastry into eight 11 x 10cm rectangles. Score a 1cm border around each, then put on a baking tray lined with baking parchment (you may need two trays). Brush with the beaten egg, then chill for 15 mins. Bake for 20 mins. Push down the centres, then pipe or spoon in the pistachio custard and top each with a plum half. Bake for 10-15 mins more. Finely chop the rest of the pistachios and scatter them over the warm pastries. Leave to cool completely before serving.

CREAM SHERRY-FLAVORED PLUM CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix plums, brown sugar, tapioca, sherry, nutmeg, and allspice together in a 9x13-inch baking pan. Let stand, stirring occasionally, until tapioca has softened, about 20 minutes.
• Combine flour and sugar in a bowl. Cut margarine into small pieces and add to the flour mixture; cut in with a pastry blender or two forks until mixture resembles fine crumbs. Stir in cereal and walnuts. Squeeze mixture into large lumps and coarsely crumble over the plum mixture.
• Bake in the preheated oven until fruit is bubbling and topping is golden brown, about 45 minutes.