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Plum and Berry Crisp

Plum and Berry Crisp

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Plum and Berry Crisp

 

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Tags:

Crisp

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Dessert

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Grill

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Grilling

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Grilled

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Cook

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Bake

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Plums

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Berries

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Blueberry

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Blueberries

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Blue

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Black

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Blackberry

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Blackberries

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Sugar

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Oat

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Oats

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Fruit

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Butter

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Salt

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Flour

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Sweet

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Filling

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Crust

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Topping

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Plum and Berry Crisp

Ingredients

1 1/2 pounds plums, cut into 1/2-inch wedges

1 cup blueberries  

1 cup blackberries

1/3  packed light brown sugar

1 cup rolled oats

1/4 cup all-purpose flour

1/3 cup packed light brown sugar

1/2 stick unsalted butter, cut into bits and softened

1/4 teaspoon kosher salt

Instructions

We will be using indirect heat to bake this plum and berry crisp.

Toss together the plums, berries and sugar in a 2-quart shallow baking dish and place over the indirect heat, cover, 10 minutes.

Meanwhile, blend together oats, flour, sugar and butter in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.

Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden, about 30 minutes.

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Transcripts

Phil Anderson: Hi! I'm Chef Phil Anderson, the Executive Chef at Harris Teeter. I'm going to make plum and berry crisp today on the grill. What I've done is taken a pound and a half of plums and then a cup of blueberries and a cup of blackberries, and a third of a cup of firmly packed light brown sugar, and I've mixed them up and got the sugar dissolved in the juices of the fruit, and put it into 2 quart casserole dish.

Now what we're going to do with this, is we're going to put this in the indirect source of heat which is right here. So you can tell, I've got these on which is the direct heat and then I've got these off which is the indirect heat. There's no heat coming up. So what's happening is there is almost a convection happening, where the internal heat is moving and rolling. What I'm going to do with that, is I'm going to leave that there for about 10 minutes, get it nice and hot and then what I'm going to do, we're going to put the topping on top of it. How I made the topping was I took half a teaspoon of salt and put it in with a cup of oats and then I puts a half of stick of butter, cut it really in piece size shapes and I started stirring and messing with it, so it would incorporate into the oats.

Then I took a quarter cup of flour, put that in there, stirred it a bit and then I put a third of a cup of firmly packed brown sugar. And what I wanted to do is, I wanted to put the butter and marinate it into each of the ingredients so that we come up with a consistency that you're seeing here.

Okay, we've given that the 10 to 12 minutes, and that's beautiful. It's nice and hot, lay in the topping, and it doesn't have to hit every piece of the fruit, but you want to cover as much as possible. Because when you dived into this, you want to have some of the topping on your spoon and some of the obviously the fruit, so there we have it. Now we're going to wait another 10 to 12 minutes, and come back and check it. And if we have to keep on cooking until it's done and nice brown. Okay, we'll be right back.

And that is beautiful. You see it's nice and golden brown, it's bubbling like crazy. This is a great dessert that's been done on the grill. It's a plum and berry crisp. Enjoy!

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