I’m slowly counting down the days until September, then October. I cannot wait for fall to come. Summer is just too hot and too slow for my liking. The city seems sleepy, like everyone is in hiding and all that’s left are dusty pavements with heat evaporating from them.
At the same time the world is acting crazy and I hate watching the news these days. And I’m the geek that’s been watching news every day since I was like 10. But there’s too much sadness everywhere.
Let me just tell you what I’m currently doing:
It’s late in the evening as I write this. For the first time today the air feels light, it’s not heavy and humid like it usually is these days. I’m sitting on the couch, my feet up and all, and drinking homemade iced coffee – Turkish style, filtered, with a splash of milk and lots of ice.
I’m ignoring the noise outside with my headphones and Kanye West. Yep, I said it. You know I can’t really figure the guy out and I try to ignore his antics because I think he’s great musically. MBDTF is amazing and I’ve had it on repeat today. With some breaks for Rihanna’s Anti and Pearl Jam’s Ten.
But mostly it’s been MBDTF. Power, Runaway, Lost in the World … so many amazing songs!
Listening to music, reading, binging on Netflix, chilling … I’ve been doing a lot of that lately and not enough of cooking. You may have noticed I have not been posting much. I haven’t mentioned why before, because I didn’t really know how to address it.
The thing is that I’ve been having problems with my right wrist for the past 6 months. And it got so bad at the end of June that I couldn’t even write. My recipe to-do list is super long, but I just wasn’t able to get anything done, being right-handed and all.
I am feeling a tad bit better now, but I’m taking advantage of this long, slow summer by resting more. And if any of you ever have wrist problems, I can definitely recommend an ice massage. I wish I would’ve known of this sooner, because it really, really helps! It doesn’t even feel cold, it’s actually really pleasant.
Okay, now that I got this off my chest, let me tell you about this plum blueberry coconut crisp. This is the first thing I made after regaining some of my hand strength. A crazy choice for when it’s so hot outside, but I’ve been dreaming of plums for months. Here they are now, perfectly ripe and beautiful. Their deep purple blue color gets me every time.
And blueberries are my favorite too. They go with everything and I’ll eat anything with “blueberry” in the name.
This plum blueberry coconut crisp is of course very fruity. I like to eat crisps with vanilla ice cream, so I always focus more on the fruit rather than adding too much crispy topping. But the topping is wonderful.
It’s made with rolled oats and coconut flakes, which not only add texture, but the sweet, addicting coconut aroma too. I also use a combination of classic white granulated sugar and dark muscovado. Dark muscovado (I use Billington’s) has a high molasses content and a very deep, rich aroma. It works amazingly with fruit.
You can easily double the ingredients and make more crispy topping, I promise you won’t regret it. But the real star of this crisp is the fruity base. The plums and blueberries are quickly cooked on the stove, just until the sugar dissolves and the fruit lets out the juices.
The not-so-secret ingredient for a good fruit crisp is lemon and I like to add a lot of zest and juice to the fruit. It just brings out the best of it.
Please ignore the heat for a day (unless you live in the Southern Hemisphere) and just make this plum blueberry coconut crisp. Your kitchen will smell amazing. The best thing about it is that it lasts for about 3 days when stored in the fridge.
I have it for dessert one day and breakfast the next and it’s truly the most amazing thing – sweet, lemony, loaded with fruit, crispy thing. I call it summer in a bowl.Print
Plum blueberry coconut crisp
Summer in a bowl!
Makes one 9-inch crisp and serves 4-6 people.
- 700g (1.5 pounds) plums (about 26 plums)
- 300g (10oz | 2 cups) blueberries
- 60g (1/4 cup) granulated sugar
- zest from 1 organic lemon
- juice from 1/2 – 1 organic lemon (adjust to taste)
- 1/4 teaspoon cinnamon
Topping (double all ingredients if you want more)
- 100g (1 cup) rolled oats
- 45g (1/2 cup) coconut chips (flakes), can be toasted
- 100g (1/2 cup) all-purpose flour
- 30g (1/4 cup) muscovado sugar
- 160g (2/3 cup) granulated sugar
- 1/2 teaspoon sea salt
- 115g (1 stick) unsalted butter, cold, cut into small pieces
- vanilla ice cream
- toasted coconut chips
- Preheat oven to 180°C (356°F) and butter a 9-inch (23-cm) glass pie plate / baking dish. Set aside.
- Remove pits from plums and slice plums into wedges (about 6-8 wedges per 1 plum). Transfer to a saucepan along with blueberries. Stir in sugar, lemon zest, lemon juice and cinnamon.
- Cook over medium heat for 10-15 minutes, until the sugar dissolves and the fruit softens, letting out all the juices and the liquid turns to deep purple-red.
- Remove from heat and transfer to the baking dish.
- Meanwhile prepare the topping:
In a bowl whisk together all ingredients apart from butter. Lastly add the butter and using 2 forks, a pastry blender or your hands mash all the ingredients together, until the butter breaks into tiny pieces and the mixture is crumbly.
- Sprinkle over the fruit, place baking dish on a baking tray and bake in the center of the oven for about 30 minutes, until the fruit is bubbling and the topping is golden brown and crispy.
- Remove from oven and let stand for at least 20 minutes. Serve warm or cold with a scoop of ice cream on top and a sprinkling of coconut chips.
- Store leftover crisp covered in the fridge for 3-4 days.
I like to split leftover crisp into portions and store it in small glass bowls. It makes reheating easier.
Instead of using a 9-inch round baking dish, you can also make this in an 8-inch (20-cm) square baking dish.
Recipe inspired by Summer berry crisp via Epicurious.