Gourmet Good: Fruit crisp

For her birthday or Mother's Day, my mom usually requests homemade peach crisp. Since she is allergic to fresh peaches, she can't make it herself (her arms and hands start to itch). So, one of her presents is that someone else peels and cooks the peaches. It is the same with fresh corn on the cob too. She loves eating it, but can't touch it till it's cooked.

This crisp recipe is great with peaches, apples, pears, or plums. With pears, be careful with the liquid. They have a lot more water in them so pick some that aren't super juicy. The amount of sugar you'll use on the fruit itself depends on both how sweet the fruit is and how sweet you want your crisp. There is sugar in the topping so make your fruit mix a little less sweet than you want your end product. With apples, pears and canned peaches, we tend to not add any sugar

This recipe is going to use plums, because I got a great deal on them at the grocery store this week.

8 medium plums- sliced this or diced
1/4-1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp vanilla

Mix these ingredients together in a bowl them put in a greased 9x13 glass baking dish.

1/2 cup butter- melted
2 cups flour
3/4 cups sugar
1 egg

Mix these ingredients together until the mixture is slightly crumbly. If there is too much liquid, add more flour. If it is too dry, add more melted butter. You can also get a drier, more crumbly texture by replacing the egg with 1/4 cup more of melted butter.