Individual Plum Crisps

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The outdoor temperatures have begun to drop and plums are in season.  That means I can start cooking and baking more comfort foods.  Crisps fall into that category for me.  They're so simple to make, and let's be honest, who doesn't love sweet bubbling fruit covered in a blanket of crisp crumb topping?  

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Start with 2 pounds of beautiful plums - these organic beauties were in my last CSA delivery.

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Cut them in half and remove the pits.

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Then slice them 1/4-inch thick - the plum skins will give the finished crisps a lovely rosy color.

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Put the sliced plums in a large bowl and add the sugar.

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And the cornstarch.

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And the vanilla bean paste.

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Now stir it all together until everything is well combined.

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In a separate bowl, use a pastry blender to combine the ingredients for the crumb topping.

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Divide the crumb topping evenly among the pie dishes.

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Bake and enjoy!

Items used to make this recipe:

(affiliate links)

• individual pie plates https://amzn.to/3r7R8vT

• pastry blender https://amzn.to/2Insdi0

• pure vanilla bean paste https://amzn.to/2D6x0B7

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Individual Plum Crisps

makes 4 servings

Printable Recipe

Ingredients

• 2 pounds ripe plums, pitted and sliced 1/4-inch thick

• 1/2 cup granulated sugar

• 2 tablespoons corn starch

• 1 teaspoon vanilla bean paste

• 6 tablespoons all purpose flour

• 6 tablespoons packed light brown sugar

• 6 tablespoons old fashioned rolled oats

• 2 teaspoons ground cinnamon

• 1/4 teaspoon fine salt

• 4 tablespoons unsalted butter, cut into small pieces

Directions

1. Preheat oven to 375F.

2. In a medium bowl, toss the sliced plums with sugar, corn starch, and vanilla bean paste until plums are evenly coated; set aside while you prepare the crumb topping.

3. In a medium bowl, stir together the flour, brown sugar, oats, cinnamon, and salt.

4. Using a pastry cutter, cut the butter in to the flour mixture until pea-size clumps form.

5. Place four 5-inch diameter individual pie dishes on a half sheet pan.

6. Divide the plums evenly among the pie dishes.

7. Likewise, divide crumb topping evenly among the pie dishes.

8. Bake in the center of preheated oven for 25-30 minutes or until the juices bubble and the topping turns golden brown.

We like to enjoy these crisps drizzled with heavy cream.

Coconut Zucchini Bread

I can't believe Day 5 has arrived.  Thank you for joining me as I shared a week's worth of zucchini bread recipes.  To close out the week, I saved the best for last - this Coconut Zucchini Bread is crazy good and I can't be trusted not to eat the entire loaf.  For those who like the flavor of coconut, but not the texture, fear not - the coconut is finely ground so you won't detect any stringy bits.  To see other zucchini bread recipes, click on the links below:

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Items used to make this recipe:

(affiliate links)

• professional baking pan https://amzn.to/2OS5onw

• box grater https://amzn.to/2M6OKCI

• the best vanilla extract https://amzn.to/3HanYSv

• baker's joy https://amzn.to/3KN95rv

• sweetened toasted coconut https://amzn.to/2M2JFve

• organic virgin coconut oil https://amzn.to/2Omarvq

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Coconut Zucchini Bread

makes one 8x4-inch loaf

Printable Recipe

Ingredients

Bread:

• 1/4 cup sweetened shredded coconut, toasted and finely ground

• 1 1/2 cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon fine salt

• pinch of freshly grated nutmeg

• 1/2 cup full-fat coconut milk

• 1 large egg

• 3 tablespoons coconut oil, melted and slightly cooled

• 1 teaspoon pure vanilla extract

• 3/4 cup light brown sugar

• 1 1/2 cups grated zucchini

Crumb Topping:

• 2 tablespoons sweetened shredded coconut, finely ground

• 2 tablespoons light brown sugar

• 3 tablespoons all purpose flour

• 1 1/2 tablespoons coconut oil, melted and slightly cooled

Garnish:

• dusting of confectioner's sugar

Directions

1. Preheat oven to 350F.

2. Prepare an 8x4-inch loaf pan by coating with oil/flour baking spray.

3. In a dry skillet over medium heat, toast 1/4 cup sweetened shredded coconut, stirring constantly, until golden brown and fragrant.

4. Cool coconut and grind in a food processor, blender, or spice grinder.

5. In a medium mixing bowl, whisk together the toasted coconut, flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside.

6. In a larger mixing bowl, combine coconut milk, eggs, coconut oil, vanilla, brown sugar, and zucchini.

7. Stir in reserved dry ingredients and pour into prepared loaf pans.

8. In a small bowl, combine the ingredient for the topping and sprinkle evenly over the loaf.

9. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.

10. Cool for 10-15 minutes, remove from pan and place on cooling rack.

11. Cool completely before dusting with confectioner's sugar. Store leftovers in an airtight container.