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Ingredients
- Topping:
- 1/2 cup whole wheat flour
- 1/4 cup old-fashioned (rolled) oats
- 1/4 cup firmly packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons (1/2 stick) cold salted
- butter, cut into small pieces
- 1/2 cup chopped pecans
- Filling:
- 21/2 pounds Italian prune plums,
- pitted and cut lengthwise into quarters
- (about 5 cups)
- 2 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
- 2 tablespoons chopped crystallized ginger
- Vanilla ice cream for serving
Preparation
Step 1
1. Position oven rack in center of oven and preheat oven to 375°. Have
ready 8-inch square baking dish.
2. To make topping: In medium bowl, mix whole wheat flour, oats, brown sugar, and cinnamon. Add butter and work it in with your fingertips until mixture is blended and crumbly. Work in pecans. (Stored in zip-tight plastic bag, topping can be refrigerated for few days or frozen for up to a month.)
3. To make filling: In baking dish, combine plums, cream, and vanilla. Add granulated sugar and ginger and mix to coat plums evenly. Sprinkle with topping.
4. Bake until fruit is bubbling and topping is browned, about 35 minutes. Let cool slightly and serve warm, or at room temperature, with scoop of ice cream.