Monday Mood Booster: Plum Citrus Crisp

Two things always make my mom happy on Mother's Day:  a clean house, and a fresh baked delight from the oven, topped with a scoop of ice cream.

I would like to fly home to my mother, who lives in Texas, in a few weeks to bake her something.  For the next week or so, I will be taste testing various recipes in Menlo Park to find one that pops out at me, one that says, "I will make her smile."

My friend Lily first shared this recipe on a Sunday afternoon, just before we flew kites at Golden Gate Park.  Her version was called Rhubarb Crisp and went well with a petite syrah.  The crisp part of the recipe is versatile and will compliment many types of fruits.  The fruits in my 'fridge this week were clementines and plums. 

My altered recipe is as follows:

Ingredients

3 cups fruit (the original recipe called for 2 cups rhubarb, one cup apple)
6 tbsp dark brown sugar
2 tsp instant tapioca
1/2 tsp +1/4 tsp ground cinnamon, divided
2 tbsp all purpose flour
4 tbsp rolled oats (not steel cut or instant)
2 tbsp chopped pecans
2 tbsp unsalted butter, melted
2 tbsp pure maple syrup
¼ tbsp salt

Directions

Preheat the oven to 350 F.  Toss fruit, half of the sugar, tapioca, and ½ tsp cinnamon in a medium bowl.  Put in a 9.5-inch baking pan.  You can also divide them into oven safe ramekins or custard cups.

Mix flour, oats, half of the sugar, pecans, butter, syrup, salt, and the remaining cinnamon in a small brown bowl until crumbly.  Sprinkle over the rhubarb mixture.

Bake until bubbling and lightly browned, about 30 minutes.  Cool for 5 minutes.

*The topping will keep, covered, in the ‘fridge for up to a week.

That’s it; feel free to switch up the recipe anyway you like.  If you encounter a delectable variation, let me know in the comments. And if you have a wine pairing recommendation for this baked beauty, do tell.