Roasted Plums With Pistachio Oat Brittle


We are nearing the end of plum season, which is very sad indeed. I've been loading up from my favorite farmer each week worried it's the very last haul. To celebrate this stunning stone fruit I've got one tasty little dessert that has been a big hit around these parts! Super easy to make but complex in flavor - I think it's hard to choose a favorite between the sweet roasted plumbs and the savory pistachio oat brittle. 

Secret ingredient? A sweet orange sea salt blend with cinnamon, ginger and chili that my friends over at Montana Mex sent over for me to play with. It's equal parts sweet and savory, but with a tiny bit of a kick. I can see myself sprinkling this on a number of fruit-forward desserts...and a pork chop for that matter. But right here, right now it SINGS on this plate - it was made for this.

Here's to the start of a new season and all the glorious produce it'll bring...even if we're really not ready to let go of those perfect tomatoes and plums just yet (something to look forward to next year). What are you baking up now that we're in the Fall zone!?


-  Roasted Plums With Pistachio Oat Brittle  - 

Serves 4



Preheat oven to 350 F. Half and pit plums and line in a baking dish. Sprinkle with sugar and Montana Mex seasoning. Bake for 30 - 45 minutes until plumbs are juicy and almost falling apart.

Serve in a bowl topped with mascarpone, a drizzle of honey and pistachio oat brittle. Enjoy warm or cold - can be made ahead of time and refrigerated in a sealed container. 




Preheat Oven 350 F. In a bowl combine all ingredients but the butter, mix well. With your hands fold in butter until mixture clumps together into small clusters. Spread onto a baking sheet lined with parchment and bake for 15 - 20 minutes until golden. Allow to cool and break into pieces using a spatula or knife. 

Throw some leftover brittle on your morning yogurt and thank me later.