Mmmm...Monday: Plum Crunch

If you like the combination of tart and sweet you're going to adore this. It's an adapted version of Ina Garten's. As soon as I saw this recipe I knew I hadn't kept my plum tree standing for nothing (I've been seriously contemplating giving it the chop for a while). Luckily the crunch didn't disappoint. And since it now has purpose, the plum tree might get to live for a few more years. The cherry trees...well, they're another story.

Ingredients:

• 3 lbs plums, pitted & quartered
• 3/4 c light brown sugar, lightly packed (I think 1/2 c might even be enough)
• 1/4 c all-purpose flour

For the topping:

• 3/4 c all-purpose flour
• 1/4 c + 2 T granulated sugar
• 1/4 c + 2 T light brown sugar, lightly packed
• 1/4 tsp salt
• 1/2 c oats
• 1/4 c chopped pecans
• 1/4 lb (1 stick) cold butter, diced

Directions:

Preheat oven to 375°.

For the fruit, in a large bowl, combine the plums, brown sugar and flour. Pour the mixture into a 12 by 8-inch shallow baking dish. (Actually, any shallow baking dish will do. I used a fancy shallow tart pan, and it turned out splendidly.)

For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, pecans, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.

Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature. Also excellent with vanilla ice cream.