Brr is all I gotta say.
I think mother Nature is playing one sick joke on us this year. Before you get all like ‘ stop your complaining’, we were totally robbed on the Summer front. One month of Summer? I mean c’mon; that ain’t right.
Not that Fall isn’t great. Soon the leaves will enliven the Nova Scotia landscape and yes, the markets are overflowing with the season’s harvest. There was also that great sunshine this past weekend, bringing us back into the 20 degree weather we weren’t quite ready to give up. There’s just one thing; I’m not ready for socks okay. Or turning on the heat. Or giving up my Summer dresses. Or god damn pumpkin spice everything.
At least a move to cooler temperatures means a return to hot breakfasts, the kind of breakfasts that stick to your ribs and warm you from the inside out. Before jumping back on the oatmeal train, might as well ease into the season with a sweet, sticky plum crisp. Crisp in our house takes on different forms every time we make it. It’s one of those dishes you simply make with whatever you have: apples, blueberries, pears, cranberries, strawberries, cherries, apricots. I mean what isn’t delicious baked up with a crunchy oatmeal-brown sugar-butter topping? This plum cardamom crisp with rye and hazelnuts was both sweet and sour with a crunchy, nutty crumble, perfect for breakfast or even dessert topped with vanilla ice cream or whipped cream.
Alright first day of Fall, let’s do this.
- 5 cups sliced plums
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon vanilla
- 1 teaspoon cardamom
- 3/4 cup rye flour
- 1 1/4 cup oats
- 1 cup brown sugar
- 1/2 teaspoon salt
- 3/4 cup chopped hazelnuts
- 1/2 cup cold butter, cubed
- Preheat oven to 375.
- In a large skillet, combine the plums, sugar, cornstarch, cardamom and vanilla. Mix until combined.
- In a separate bowl, mix together the oats, flour, nuts, salt and sugar. Add the butter and with your hands mix until crumbly.
- Pour the topping to evenly cover the plums. Bake until bubbly and golden brown, about 40 min.
- All purpose or spelt flour can be substituted for the rye. Almonds and pecans make a great substitute for the hazelnuts.