The Restaurant
at The Egremont Inn

South Egremont, Massachusetts

Specialty Recipe

Blueberry Plum Crisp

In the summer when the fruit is tree ripe, no other dessert is as popular as the fruit crisps. Served alone or topped with Vanilla Ice Cream, the secret is in choosing absolutely ripe, delectable fruit. Vary the type according to what looks, feels and smells the best to you.

Ingredients:

1 pint native blueberries

5 ripe plums, sliced (10 to 14 slices per fruit)

1 or 2 ripe peaches, sliced the same as the plums (nectarines do fine also)

1/3 to 1/2 cup sugar

1 teaspoon ground cinnamon

1-1/2 teaspoon lemon juice

Streusel Topping:

1 Tablespoon flour

1 Tablespoon cold butter

2 Tablespoons and 1 teaspoon sugar

Toss blueberries, plums, peaches, 1/3 to 1/2 cup sugar, cinnamon, and lemon juice together and put into a pan for baking. An 8 x 8-inch square cake pan works or a 9- or 10-inch deep dish pie plate, anything that will hold the fruit at least 1-1/2 inches deep.

Quickly crumble the streusel ingredients together in a small bowl with your fingers until it looks like fine little clumps (about 1/2 minute).

Lightly cover the fruit with streusel topping and bake in a 350-degree oven for an hour or until the fruit is soft and bubbling. If the streusel is not browned enough for your liking, slide it under the broiler for a minute or two.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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