New This Month

Plum-and-Blackberry Cornmeal-Almond Crumb Bars

Recipe photo courtesy of Kate Mathis

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.

Source: Martha Stewart Living, June 2017
Total Time Prep Servings

Ingredients

Crust

Filling

Directions

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.

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.

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  • MS12540329
    14 JUL, 2017
    You have doubled the list of filling ingredients. And I'm definitely going to try this one!
    Reply

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