Monday, October 31, 2011

Plum Streusel

One of my all-time favorite summer desserts, this is so easy to make using plums, berries, apples, rhubarb or whichever seasonal fruit you prefer. Delicious and wonderful for easy entertaining or a quick family dessert. Also a traditional German/Mennonite dish on the Prairies, similar to Platz but with a less creamy topping.
Plum Streusel
Plum Filling

  • 1/3 c firmly packed light brown sugar
  • 3 tbsp cornstarch
  • 1/2 tsp ground nutmeg (optional)
  • 1/2 tsp cinnamon
  • 2 1/2 lbs ripe plums, washed, pitted and sliced 1/2" thick
  • 1 cup all-purpose flour
  • 1/2 Butter-Flavor Crisco Stick or 1/2 c Butter Flavor Crisco shortening
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt
  1. Heat the oven to 350F. Spray 3-quart shallow baking dish with non-stick spray. Set aside.
  2. For filling, combine the 1/2 c brown sugar, cornstarch, nutmeg and cinnamon in a large bowl; mix well. Add plums and stir gently to coat evenly. Place in prepared pan
  3. For streusel, combine flour, shortening, 1/2 c brown sugar, cinnamon, vanilla and salt in a large  bowl. Mix with fork or pastry blender until combined and just crumbly. Do not overmix. Sprinkle over fruit mixture.
  4. Bake at 350F for 45 minutes or until the struesel topping is crisp. Cool about 10 minutes. Delicious with whipped cream or ice cream. Serves 6-8.
Note: Streusel is the German word for "sprinkle." The perfect summer holiday or any time family treat.

No comments:

Post a Comment