In Florida, it pretty much feels like summer year round. With the exception of a few weeks in the winter, the temperature doesn’t give much indication to the season we’re currently in. One way we stay in touch with the seasons, like the rest of the country, is via the produce that’s being harvested.
I don’t know about you but there’s something about a juicy stone fruit that screams summer. Peaches are my favorite variety, but with plums only 0.99¢ a pound, I could’t pass up the opportunity to snatch a bunch to bake with. Available from May to October, plums hit their peak harvest in July. There are over 2,000 varieties worldwide, with more than 100 types in the U.S. alone, making for plenty of options at your local farmstand throughout the summer and into early fall.
Although lusciously juicy and sweet to eat out of hand, plums provide a complex flavor and texture to any dish they’re added to. The sweet flesh and tart skin of plums are particularly fantastic in desserts, with this plum buckle being a perfect representation of that fact. In case you aren’t familiar, a buckle is a dessert where fruit is placed on top of a layer of cake batter, which rises to the top while baking and then buckles when cool. Buckles are quick and easy to prepare, which means you can whip this dessert up fast for that unexpected BBQ or have it on the table for dinner in no time!
- 7.6 oz. (about 1 & 1/3 cup) White Whole Wheat Flour
- ¾ tsp. Baking Powder
- ¼ tsp. Baking Soda
- ¼ Salt
- 6 tbsp. Unsalted Butter; softened
- ½ cup plus 1 tbsp. Sugar
- 1 tsp. grated Lemon Zest
- 1 ½ tsp. Vanilla Extract
- 1 large Egg
- ½ cup lowfat Buttermilk
- 3 Plums; halved, pitted, & sliced ½ in. thick
- 2 tbsp. Sliced Almonds
- Preheat oven to 375°. Coat an 8-inch square baking pan with cooking spray.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- In the bowl of a stand mixer, place the butter, ½ cup sugar, lemon zest, and vanilla. Beat mixture at medium speed until creamy. Add egg and beat until combined. Alternatively add the flour mixture and buttermilk, beginning and ending with the flour mixture, blending just until combined.
- Spread batter evenly into the prepared pan. Arrange sliced plums on top of batter. Sprinkle evenly with almonds and the remaining tablespoon of sugar.
- Bake 30-40 minutes, or until the top of the cake is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool cake in the pan on a wire cooling rack before serving.
PHOTOGRAPHY & STAGING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018
Stone fruits are one of summer’s best seasonal produce options. When I spotted some fresh Georgia Peaches on sale along with a red variety of plumcots, I had to bring them both home (plus a few plums that happened to hop on in). Unfortunately, these tasty gems go from remarkable to rotten extremely quick, like overnight quick. I probably should mention that it didn’t help matters that one of my cats decided to taste test one, bruising it pretty good. Of course once one peach gets bruised any near it also get bruised and soft.
Upon first glance, the fruit looked like it deserved a trip to the trash. However, the great thing about stone fruits are they can easily be salvaged. Crisps are a simple, rustic way to save any stone fruits that seem past their prime. My golden rule is if the fruit still smells sweet and you don’t see any mold it can be thrown in a crisp. A crisp is a simple way to showcase the abundance of summer’s stone fruits. All you need is a small baking dish, the fruit, and a few other ingredients that are typical pantry staples. No extravagant shopping trips necessary.
The stone fruits used in this crisp are peaches, plums, and plumcots. I specifically used black plums and red plumcots but you are welcome to use whatever combination you have on hand. I prefer this combination as it provides a mixture of tart and sweet fruits that complement one another. The goal is to add a hint of sweetness from the peaches but keep the flavor remaining tart overall so that it does not become too sweet when paired with the ice cream. The addition of cinnamon and nutmeg warms up the flavor of the stone fruits while the crispy oat topping provides a crunchy textural contrast to the soft fruit base.
I find this crisp to be the perfect end to any summertime meal. This year it will be served at our Independence Day BBQ. It is best served warm with some low-fat vanilla ice cream or frozen yogurt. Enjoy & Happy 4th of July to America!!!!!!!
- If you are preparing the crisp ahead of time and would like to serve it warm to guests, you can place it in single serving bowls then microwave each bowl for approximately 30 seconds. If you would like to heat up the entire crisp at once you can place it in a 350° oven for approximately 5 minutes or until it reaches your desired degree of warmth.
- This crisp yields about 6 servings, however it can easily be doubled. When doubling the recipe make sure you use a 13 x 9 inch baking pan to accommodate the larger amount of ingredients.
- The nutritional information is based upon a serving that includes ½ cup of crisp and 1/3 cup low-fat vanilla ice cream.
Summer Stone Fruit Crisp
Fruit Base Ingredients:
- 2 ¼ cups Sliced Peaches
- 1 cup Sliced Plums
- 1 cup Sliced Plumcots
- 3/8 cup Granulated Sugar
- 1 ½ tbsp. All-Purpose Flour
- ¼ tsp. Ground Cinnamon
- 1/8 tsp. Ground Nutmeg
Oat Topping Ingredients:
- ½ cup Old-Fashioned Rolled Oats
- ¼ cup Light Brown Sugar; packed
- 1.7 ounces All-Purpose Flour
- ¼ tsp. Ground Cinnamon
- ¼ tsp. Salt
- 2 tbsp. Unsalted Butter; melted
- 2 cups Low-Fat Vanilla Ice Cream
- Combine all of the fruit base ingredients in a large bowl. Let mixture stand for 15 minutes.
- Preheat oven to 400°. Grease an 8 x 8 inch glass or ceramic baking dish with nonstick cooking spray. Spoon the fruit mixture evenly into the prepared pan. Bake for 25-30 minutes or until bubbly.
- Meanwhile, combine the oats, brown sugar, flour, cinnamon, and salt in a medium bowl. Drizzle mixture with the butter. Stir mixture with a fork until crumbly.
- Once the fruit base has finished baking, sprinkle the oat mixture over the baked fruit. Continue baking another 10 to 15 minutes or until the topping is lightly browned and the fruit is bubbly. Serve warm with low-fat ice cream or frozen yogurt.
(½ cup crisp & 1/3 cup low-fat vanilla ice cream)
Weight Watchers: 14 Smart Points, 8 Points Plus, or 6 Traditional Points
RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016