Plum And Blueberry Crisp

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This desert is a delicious way to use summer plums and blueberries. We like it served warm with ice-cream for desert or cold with sour cream for breakfast. Original recipe printed in bon appetit (october, 1984). Prep time includes refrigeration and standing time (30-60 minutes)

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Steps

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Make topping first.

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Using a food processer and chopping blade , grind almonds using on / off turns.

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Add flour , sugar and butter through feed tube.

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Process until mixture starts to cling together.

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Transfer topping mixture to bowl and crumble with a fork.

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Chill at least 30 minutes while preparing fruit filling.

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To make filling: combine filling ingredients in a bowl.

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Let stand 30 minutes before proceeding.

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Preheat oven to 400 degrees f.

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Pour fruit filling into 2 quart baking dish.

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I use a corning ware casserole dish.

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Crumble topping over fruit.

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Bake 40-45 minutes or until brown and bubbly.

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Ingredients

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whole almond, flour, brown sugar, unsalted butter, red plums, blueberries, sugar, vanilla, cinnamon