Apple-plum crisp for one

In recent years, I’ve become less and less of a dessert eater. I’m caught up by the savory far more than the sweet, and would rather cap off dinner with a really good glass of port or single malt scotch than a slice of chocolate torte. A bite here, a bite there, that’s really all I need.

Except for Pizzeria Mozza’s butterscotch budini. For that, I would hop a plane AND lick the bottom of the glass. But that is another story.

What’s odd about this is that I started my cooking life as a baker. As a kid, I baked prolifically, teaching myself about various kinds of cookies and cakes and brownies and pies. I was, indeed, all about dessert.

When I had a husband or a partner in the house, I would bake—or at least pony up some semblance of dessert—far more often. But now? I don’t want to bake a full-sized cake or bake a whole batch of cookies. I’ll inevitably eat them (I may prefer the savory, but let’s face it…I am perfectly capable of eating the sweet…), and I’d prefer to save my caloric intake for cheese and other delights that occur at different times of the meal.

A few weeks ago, however, I found myself with a Hamlow Ranches plum that was about to take a turn for the worse, and a Bautista Ranch Fuji apple, and I had some Straus Family Creamery nonfat maple yogurt in the refrigerator. Truth be told, I adore all things baked-apple-related. I loved my Grammy’s apple pies, adore my Mom’s baked apples, and am a huge fan of apple crisp. So when Kalyn of Kalyn’s Kitchen put out the call to celebrate the Third Year of Weekend Herb Blogging with a favorite fruit or vegetable recipe, I decided it was time to roll out an apple-related recipe for the event.

I began to hatch a plan: apple-plum crisp, awfully dessert-like, yet served for breakfast, proportioned for one instead of a crowd. I located a perfectly-proportioned recipe and co-opted it for my own use, mixing the plum and the apple together for a taste that spanned that window when summer begins turning into fall. The oatmeal-butter-brown sugar topping crisped up in the oven, and topped with the maple yogurt, this made an incredibly decadent breakfast.

I should note that because I made it in an eight-ounce ramekin, but this could have easily been split into two four-ounce ramekins for a slightly more restrained portion. If I were serving it for dessert, I would definitely split it up. But for one person as a hearty breakfast, it worked great.

Try this with any combination of fruit that most pleases you. The original recipe suggests apple or pear, but I’m considering taking another stab at it this weekend with the last of the summer strawberries, or possibly a persimmon version. It’s a perfect recipe to play with—if you happen across a less-than-tasty incarnation, you won’t have to feel guilty about discarding it and starting again!

Apple-plum crisp for one
(Serves one, unless you split it into two four-ounce ramekins…and then it can still easily serve one: one serving now, one serving reheated later!)

1 apple, peeled and diced
1 plum, diced
2 Tbsp. brown sugar
2 Tbsp. rolled oats
1 Tbsp. flour (whole wheat flour works nicely)
1/8 tsp. cinnamon
1 Tbsp. butter, diced

1. Preheat oven to 375 degrees.
2. Place fruit in an 8-ounce ramekin. In a separate dish, combine the rest of the ingredients. Sprinkle them over the fruit.
3. Bake for 25 minutes. Serve topped with cream, whipped cream or yogurt, depending on your mood.

This is my post for Weekend Herb Blogging’s third anniversary, which Kalyn of Kalyn’s Kitchen is hosting this week. It is her final week as the Queen of WHB – she will pass the mantle to Haalo of Cook Almost Everything. Please stop by Kalyn’s Kitchen later today to read the full round-up of posts and to wish her a hearty congratulations on her tenure at the helm of this event. And Kalyn, cheers to you for all you’ve done for food blogging!