Plums are plentiful in late summer and early fall. This recipe adds a surprising spark with a bit of fresh ginger added to the plums. The crust is truly amazing. It’s blend, between a biscuit and a pie crust. It’s made in minutes in a food processor. The recipe is taken from the July, 2010 issue of “Cooking Light” magazine.
- 5 pounds plums, peeled and quartered
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated fresh ginger
- 3/4 cups sugar, divided
- 1/4 teaspoon salt, divided
- 1 1/2 cups all purpose flour plus 1 1/2 tablespoons divided
- Cooking spray
- 3/4 teaspoon baking powder
- 1/4 cup chilled butter, cut into pieces
- 1 teaspoon grated lemon peel
- 6 ounces chilled cream cheese, cut into pieces
- 1/2 cup buttermilk
- 2 tablespoons turbinado sugar
Preheat oven to 375 degrees Fahrenheit. Combine first three ingredients plus 1/4 cup sugar, and 1/8 teaspoon salt in a mixing bowl. Sprinkle with 1 1/2 teaspoons all purpose flour and toss to coat. Arrange mixture in a 13 x 9 baking dish or individual ramekins.
To the mixing bowl of a food processor, add 1 1/2 cups flour, remaining 1/2 cup sugar, remaining 1/8 teaspoon salt, and baking powder. Pulse three times to mix.
Add butter, lemon peel and cream cheese and pulse until mixture resembles coarse meal. Add buttermilk and pulse until blended.
Drop by spoonfuls over plum mixture. Sprinkle with turbinado sugar. Bake at 375 degrees for 55 minutes or until golden brown.
Note: individual ramekins will cook in a shorter amount of time than a 9 x 13 inch baking pan. Adjust times accordingly.