The plums are ripe on my Damson blue plum fruit trees. So yesterday I made plum crisp; it was so good, I’m ashamed to say I had thirds. I am making another pan today so I can share with my dad.
Filling:
4 cups cut-up plums
1 tbsp all-purpose flour
2 tablespoons sugar
1/2 tsp cinnamon
Topping:
1/2 cup all-purpose flour
1/2 cup oatmeal
1/2 cup brown sugar
1/8 tsp salt
1/4 cup butter, melted
Preheat oven to 350°.
Mix the filling ingredients in a bowl then pour into an ungreased 1.5 quart baking pan.
Mix the topping ingredients then spread over the filling evenly.
Bake for 40 to 45 minutes. Serve with ice cream if you wish but it is good on its own too.
The pandemic brought a lot of awareness to me about climate change, food shortages, how quickly our hospitals could colapse and more. This has sent me on a mission of becoming self-sustainable, empowered and working to help heal the earth. That is what the focus of this blog has become. The main way I'm working at this is through building a food forest and documenting as much as possible in hopes to inspire others. The more of us that do this, the more it will help heal the earth. When we buy produce from the grocery store, it was grown through monoculture, and that leads to use of chemicals that goes onto our food and into our planet, destroying soil. If we grow our own through permaculture (a food forest), we give the soil health. We also give ourselves health by growing organic foods and herbs that contribute to our health. There's a lot more to this, but this touches the surface. I'm only one year into this but my food forest is growing. If you have any questions, feel free to contact me.
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Lovely 💝 thank you!
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Thank you for stopping by!
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If I lived closer (a lot closer, haha) I’d be around yours! Sounds yummy! Enjoy 😋😋😘🙋♂️
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And I would love to have you over and share 🙂
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Have a great weekend, Monica! Here it’s raining, again, but your posts lift my spirits 💐🤸♂️
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It’s cloudy and cool here, but welcome after such a long dry spell. No rain yet but it sure looks like it’s coming.
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