I have realized that my favorite way to eat fruit is in a dessert form. I hardly ever crave fruit but I do like a warm juicy crisp or pie with a cold creamy topping. When I see Italian plums at the farmer’s market I always remember climbing my grandparents’ plum tree picking plums so my grandmother could make cakes and fruit dumplings. My grandfather would save some plums to make vodka called “Slivovice”.
My grandma would always make potato dumplings filled with plums and topped with poppy seeds and powdered sugar. I also loved her yeasted poppy cake with plums. Plums and poppy seeds are such a great combination, like peanut butter and jelly. That’s how the idea for this crisp came to my mind.
Plum poppy seed crisp
I hardly ever crave fruit but I do like a warm juicy crisp or pie with a cold creamy topping. Plums and poppy seeds are such a great combination, like peanut butter and jelly. That’s how the idea for this crisp came to my mind.
Ingredients
Filling:
- .5 kg Italian plums pitted
- 160 g sugar
- 1 lemon juiced
- Pinch of cinnamon
- 80 g ground poppy seeds
Topping:
- 80 g flour or 40 g flour and 40 g oats
- 80 g ground poppy seeds
- 80 g sugar
- 100 g butter + extra for buttering the dish
Instructions
- Preheat the oven to 350°F. Butter a baking dish.
- Cut plums into small chunks. Place them in bowl and mix with the sugar, lemon juice, cinnamon and poppy seeds. Transfer into the baking dish.
- Combine all the ingredients for the topping. Distribute it evenly on top of the plums.
- Bake for about 40 minutes.
Notes
You can serve the crisp with whipped “tvaroh” or farmer’s cheese.