[Note: We've split this discussion from a thread entitled Gramercy Tavern Lemon Lavender Pound Cake, found here: http://chowhound.chow.com/topics/782236 ].
I picked up some plums from the market on Saturday (not the imported ones so mine were bigger) and made this on Sunday from her book also:
Spiced Italian Prune Plum Crisp
1 1/4 cups all purpose flour
1/3 cup plus one tablespoon ground walnuts
1/2 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
2 1/4 pounds Italian prune plums, pitted and quartered (6 cups)
My favorite crisp after "peach and strawberry". This worked out beautifully with no changes but I had to increase baking time to compensate for the bigger plums. Everyone loved the plum/purpley syrup with vanilla ice cream ;) She has the sexiest of desserts, I'll continue to post as I go through her book on the weekends.
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