Plum-and-Blackberry Cornmeal-Almond Crumb Bars
Ripe plums are very juicy, without much structure, so they're best combined with another stone fruit or berries -- in this instance, plump, sweet blackberries. If you can only find tart blackberries, use an equal amount of blueberries. Nectarines or peaches are also lovely.
Ingredients
Directions
Cook's Notes
One dough does two jobs. Press it firmly into the pan to make a sturdy crust, then add some chopped almonds and clump and crumble the rest on top.
Variations
Berry:
For filling, stir together 12 ounces mixed berries other than strawberries (3 cups); 2/3 cup sugar; 3 tablespoons flour; 1 teaspoon lemon juice; 1/4 teaspoon pepper, and 1/4 teaspoon salt. In step 3, bake 1 hour.
Apricot: For filling, stir together 1 1/4 pounds apricots (6 large or 12 small), cut into a 1/2-inch dice (3 1/2 cups); 3/4 cup sugar; 2 tablespoons flour; 1 teaspoon lemon juice;1/4 teaspoon salt, and a pinch of freshly ground cardamom.
Cherry: For filling, stir together 1 1/4 pounds sour cherries, pitted and halved (3 cups); 2/3 cup sugar; 2 tablespoons flour; 1 teaspoon lemon juice; 1/4 teaspoon pepper, and 1/4 teaspoon salt.
Peach: For filling, stir together 1 1/4 pounds peaches, cut into a 1/2-inch dice (3 1/2 cups); 1/2 cup sugar; 2 tablespoons flour; 2 teaspoons lemon juice; 1/2 teaspoon salt; and 1/4 teaspoon cinnamon.