Sunday, July 10, 2011

Apricot Plum Crisp

After buying buckwheat flour, I went in search of more recipes that use buckwheat. This is a great healthy dessert, not too sweet and full of fruit. The topping was by far the best part though. I think it would work well with many other fruit combinations. Be sure you cut your fruit up small enough. I left my apricots only cut in half and they were a bit too large.

One year ago: Sausage and Balsamic Tomatoes

Apricot Plum Crisp (from Desserts for Breakfast, originally 101cookbooks)

for filling:
1 1/2 - 2 lb. apricots and plums, combined, pitted and sliced
1/4 cup packed light brown sugar
4 Tbspn corn starch
for crisp topping:
1 cup rolled oats
1/4 cup + 2 Tbspn buckwheat flour
1/2 cup lightly packed light brown sugar
1/2 tspn baking powder
3/4 tspn salt
1 tspn cinnamon
1/3 cup butter, cold and cut into small pieces
1/3 cup 2% Greek yogurt

1. Preheat oven to 400 degrees F.
2. In a bowl, toss and combine all of the filling ingredients. Spoon into an 8x8" baking dish. Set aside and make the crisp topping.
3. Combine all of the ingredients except the butter and yogurt in a bowl.
4. Using a pastry cutter or fork, cut the butter and yogurt into the flour mixture until the butter is the size of small peas and evenly distributed throughout the mixture. Do not overmix.
5. Spoon the topping over the fruit in the baking dish, patting it down if you need to pile more on.
6. Bake for ~20-30 minutes, until the top is brown and the insides are bubbly. Remove and let cool briefly before serving.

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