Once again, our household was so excited about the baked goods in our CSA - this week a beautiful herbed batard. The share this week included:
Loose leaf lettuce
Chard or Bok Choi
Sweet and Sour plums
nectarines and apriums
the awesome bread
I decided to use the sweet and sour plums the day we got them. I had a feeling they might get lost in the fridge amongst the other fruit - they are small and they have pits - so it's a bit more work than eating an apple :-)
Since I just had one basket of the plums, I didn't have enough to make a tart or this plum galette I posted about before. So I decided little individual baking cups with just the fruit, a little sugar and a crumbly topping would be just the thing.
Sweet and Sour Plum Crumble
1 basket sweet and sour plums - cut off the pit (yield 1 2/3 cup fruit)
2 tablespoons packed brown sugar
1/4 teaspoon almond extract
Mix the fruit with the brown sugar and almond extract. Distribute evenly in 4 ramekins. Crush the gingersnaps with a rolling pin and distribute evenly on the 4 baking dishes.
Bake at 350 degrees for 20-25 minutes until hot and bubbly.
We had ours topped with whipped cream though a bit of frozen yogurt would have been good too. Let me tell you - these babies were really sour! But I liked the sourness and didn't want to load these up with sugar. We rarely have dessert unless we are having company so it was a fun middle of the week treat and a happy beginning to a new week of CSA goodness!