If you’ve been paying attention at all the American media/politics/
stupidity lately, you’re well aware that we’re having an debate on debt, and spending, and revenue, and perhaps the failure of the two party system. Generally though, uncertainty is slightly rampant, and with it comes stress and worry (did you see the market drop 200 points on Wednesday? How about the fact that my office is on high alert for Monday and Tuesday this week, awaiting an outcome). I can only imagine we’ll get through this, probably in some messy, jumbled fashion with each party claiming victory over the other while simultaneously ignoring to accept responsibility for anything leading up to this debacle. All this, really just makes me want to eat delicious baked goods. In my perfect world, home-baked goods solve everything: a perfect end to a day, a sweet treat after a long work-week, or a reward for remembering to eat my 7-9 servings of fruits and veggies. Maybe if a certain Speaker of the House brought cookies to a certain House Minority Leader; and, together they brought muffins and zucchini bread to the Senate; which then would join the party by bringing linzertorte to the White House and apple pie to the Supreme Court for good measure, we might be able to find compromise.
Okay. Probably not. But it’s a nice thought. Unless a member of the House, Senate, White House or Supreme Court has a gluten allergy. I really should just stop there.
If you’re tired of watching the news and hoping for an answer, take a break to make this delicious Plum Crumble this weekend. I adapted it from a recipe found in Ina Garten’s Barefoot in Paris. (Do you see a theme lately? I seem to have Paris on the brain).
2 pounds red and/or black plums, cut in half, pitted, and sliced into one inch wedges
2/3 cup granulated sugar, divided
1 1/4 cups all-purpose flour, divided *you can also use 1/2 part whole wheat flour and 1/2 part regular flour
1 tablespoon cinnamon, divided
1 teaspoon lemon zest
2 tablespoons orange juice
1/4 teaspoon salt
8 tablespoons – or 1 stick – cold unsalted butter. Diced.
1/2 cup quick cooking oats
1/2 cup sliced almonds
1. Preheat the over to 350 degrees
2. Combine the plums, 1/3 cup granulated sugar, 1/4 cup flour, 1/2 tablespoon cinnamon, the lemon zest and the orange juice in a large bowl. Toss well. Pour the plum mixture into a 9×12 baking dish, preferably glass.
3. In a food processor fitted with a steel blade, pulse 1 cup flour, 1/3 cup granulated sugar, the brown sugar, the salt, and the remaining cinnamon. Add the butter and continue to pulse until well combined (i.e. the butter and flour mixture has combined together and has formed crumbles about the size of pea.
4. Pour the butter-flour mixture into another bowl. Add the oats and almonds, and combined until you’ve formed large crumbles. Note: if you’d like to toast the almonds beforehand to bring out a nuttier flavor, please do so.
5. Sprinkle the mixture over the plums.
6. Bake 40 minutes until the dish browns and bubbles. Serve warm, with a shot of cream. Or, eat cold for breakfast. This keeps for about 5 days, but is best days 1 -3. I have a feeling you might it all by day 2 🙂