8 people
DESSERT
Ina Garten Back to Basics (p. 205)
Prune plums - 3 lbs
Light brown sugar - 2 1⁄4 cups
All-purpose flour - 1 3⁄4 cup
Granulated sugar - 3⁄4 cup
Oatmeal - 1 cup
Walnuts - 1⁄2 cup
Unsalted butter - 2 sticks
Creme de cassis liqueur - 6 tbl
Plums - pitted and quartered
Walnuts - chop to yield 1/2 cup
Butter - keep cold, dice
Preheat the oven to 375 degrees.
Prepare the fruit. In a large bowl, combine the plums 1 1⁄2 cups of brown sugar, 1⁄4 cup of flour and the 6 tbl of Creme de cassis. Pour the mixture into a 12 x 8-inch shallow baking dish.
Make the topping. Combine 1 1⁄2 cups of flour, 3⁄4 cup granulated sugar, 3⁄4 cup brown sugar, 1⁄2 tsp salt, 1 cup oatmeal, walnuts and butter in the bowl of an electric mixer fitted with the paddle attachment (or mix by hand). Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture in the dish.
Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with vanilla ice cream.