White Peach & Black Plum Crisp

When I saw white peaches in the grocery store last week, I knew what I had to make.... one of my favorite desserts... a fruit crisp.  Fruit crisps are quick and easy but full of flavor.  Make sure you have vanilla ice cream to serve on top or on the side!

Start by slicing up a few peaches and plums into 1/4" pieces.

Mix the peaches and plums in a bowl with some tapioca.  The tapioca will ensure that your fruit crisp is not too watery.  Also, if you would like to use frozen fruit, be sure to add tapioca. 
I prefer serving a fruit crisp in individual ramekins or you can use a 13x9" baking dish.  Arrange layers of fruit in the ramekin/dish, alternating between peaches and plums.

When you use individual ramekins, you can also change up the types of fruit you use.  See the below picture, I used plum, pear and apple to alternate the flavors.

Be sure the fruit is piled high in the ramekin since the fruit will cook down.
Preheat the oven to 375 degrees.
Mix the dry ingredients and nuts together in a bowl.  Cut the cold butter into 1 tablespoon pieces and add to the bowl with the dry ingredients.  Mix the dry ingredients and the butter with a pastry cutter or your hand.

Pile the topping over the fruit in the ramekins or baking dish.  If you use individual ramekins, place the ramekins on a baking sheet when you are baking them in case they overflow.

Place the ramekins/baking dish in the oven for 50 minutes or until the fruit crisp is browned.  Let the crisp sit for 10-15 minutes before serving.  You can also serve at room temperature.

 
Serve with a side of vanilla ice cream.... Thyme 2 Taste!

Ingredients:

Topping;

6 Tbsp all-purpose flour
1/4 c backed light brown sugar
1/4 c granulated sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
5 tbsp cold, salted butter
3/4 c coarse chopped nuts (almonds, pecans or walnuts)

Filling;
4 plums
3 peaches
3/4 tbsp tapioca
(optional - if you like sweet desserts, you can add 1/4 cup granulated sugar to the fruit.)