I love plums. Ripe delicious plums that is. Unripe plums can kindly stay out of my life and mouth until they are ready. I fell in love with plums as a kid. We always used to take them to the beach. Along with p.b. & j sandwiches, Twinkies, and black cherry Shasta….all delicious beach foods.
The farmer’s market is bursting with plums, so I bought a couple of pounds along with some fresh tarragon and made a crisp.
Plum Tarragon Crisp
2 lbs plums, chopped
1/2 c golden brown mascobado sugar
1 tbsp + 1 tsp arrowroot
1 tbsp fresh tarragon, minced
juice of one tangerine
3/4 c oats
3/4 c unbleached all purpose flour
1/4 c pistachio meal or chopped pistachios
1/2 tsp cinnamon
1/2 c unbleached cane sugar
heaping 1/3 c So Delicious Coconut Milk Yogurt
1/3 c melted Earth Balance
Preheat oven to 400°F. Toss plums with all ingredients listed up to the tangerine juice. Toss the plums well and pour them into an 8″ baking pan of your choice.
For the topping, combine all of the dry ingredients in a medium sized mixing bowl. Add the Earthy B and coconut milk yogurt and stir to combine. Distribute the topping evenly over the plums. Bake about 25 minutes until filling is bubbling. Non-dairy ice cream would be a good addition