Helloooo, sweltering Texas heat. There you are, old friend. We have officially hit the triple digits and are going nowhere fast.I personally love the heat and the slower pace that it connotes. In the summertime months, preparing dinner feels less like a race against the clock and more enjoyable and laid-back, as the golden daylight hours dance around a bit longer than usual. Because of this, I relish in longer dinnertimes and conversation, in which case, indulging in dessert in an absolute must. These Plum + Basil Butter Crisps are fantastically simple and delicious. They take hardly any time to assemble. Just stick them in the oven before dinner and serve hot or room temperature with a cold scoop of your favorite vanilla.
¡Buen provecho and happy summer!
- 5-6 ripe plums, sliced
- 4 large basil leaves, finely chopped
- 5 Tablespoons butter, room temperature
- 2 teaspoons vanilla extract (I love Mexican vanilla here)
- 2 cups old fashioned rolled oats
- ¼ cup flour
- 3 Tablespoons brown sugar
- a dash of cinnamon
- 1 teaspoon sea salt
- Preheat oven to 375 degrees F.
- In a medium bowl, mix together soft (but not melted) butter, minced basil and vanilla with a fork until thoroughly combined.
- Mix in rolled oats, flour, brown sugar, cinnamon and sea salt, using hands to thoroughly combine.
- Divide out the plums into the bottom of 4-6 small ramekins and place on a baking sheet. Pop into the oven to give the plums a head start, about 10 minutes. Remove them and crumble mixture over the top of each ramekin, then bake at 375 degrees for 40-45 minutes until the top is crisp.
- Enjoy hot with a scoop of vanilla ice cream!