By Victoria Hart Glavin of Tiny New York Kitchen
This easy dessert captures summer perfectly. It’s important to let the crisp cool enough so the ice cream doesn’t melt immediately, but rather melts and mingles slowly with the peach and plum juices, making its own delicious sauce. If you happen to have any crisp left over, it is delicious layered with plain yogurt for an indulgent breakfast parfait.
- 10 Medium to Large Peaches (Sliced)
- 3 Large Purple Plums (Sliced)
- 4 Tablespoons Sugar
- 1/2 Cup Regular Rolled Oats
- 1/2 Cup Packed Brown Sugar
- 1/4 Cup Unbleached Flour
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Cinnamon
- 1/2 Cup Butter
- Ice Cream To Serve
Preheat your oven to 375 degrees. Place sliced peaches and plums in a 2-quart baking dish.
In a medium-size bowl combine oats, brown sugar, flour, nutmeg, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
Sprinkle topping over peaches and plums.
Place in oven for 40 minutes until peaches and plums are tender and topping is golden.
Remove from oven and cool slightly. Serve with ice cream.
Prep Time: 30 Minutes
Bake Time: 30 Minutes
Oven 375 Degrees
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.