Plum and Marzipan Crisp

It must be an occupational hazard. Except writing this blog isn't my occupation. Well, not exactly. This year for my birthday I received most of my gifts in edible form and I am here to tell you (or my scale is) that I've definitely put on a few pounds since I got a year older.

This particular gift came from my Mom who knows that I adore marzipan. I love the stuff. It is not the easiest substance to get my hands on in the States because it is not that popular. I think it must be a lack of marketing and publicity because marzipan is delicious and sweet and no self-respecting sweet-toothed American would not like the stuff if given half a chance. Marzipan is blanched ground almonds mixed with sugar. Almond paste is the same thing minus the sugar.

My favorite is marzipan covered in dark chocolate. Ritter makes a square "sport" bar - don't ask me how a chocolate bar could be, in any way shape or form sport related - that is dark chocolate and marzipan that is pretty good. There is also a lovely Danish bakery in Watertown, MA that makes scores of marzipan ladden treats. Here are a few links to important marzipan info:

J.G. Niederegger GmbH & Co. KG is a worldwide acknowledged producer of marzipan based in Lübeck, Germany: http://shop.niederegger.de

The Danish Pastry House based in Watertown, MA: http://www.danishpastryhouse.com

Teucher of Switzerland makes great marzipan filled chocolates. They are a bit snobby, but I overlook that where marzipan is concerned: http://teuscherboston.com/catalog


I'll admit, right upfront, that I am a snob about Marzipan so I will strongly encourage you not to make this recipe with the supermarket shelf marzipan that sometimes only appears on the shelf around the holidays. Don't bother. Try to find a specialty foods store near you and buy a good quality European Marzipan. It really is worth the extra effort to find and use the good stuff... buy a little extra and keep it in the freezer for those marzipan emergencies.

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Plum and Marzipan Crisp

TOPPING

1/3 cup all-purpose flour
1/2 cup (packed) good quality marzipan (about 5 ounces)
1/4 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
1/4 sliced almonds


FILLING

2 1/4 pounds plums (about 12), halved, pitted, and thinly sliced
1/2 cup sugar
2 tablespoons plus 2 teaspoons cornstarch


FOR TOPPING:
If using food processor: Blend flour, marzipan, sugar inprocessor until marzipan is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer to bowl and mix in almonds.

If working by hand: using a fork or a pastry cutter, blend flour, marzipan and sugar until thoroughly combined and marzipan is finely ground. Add butter and cut into flour mixture with two knives, pastry cutter or (my favorite) with your hands until the pieces of butter are smaller than peas. Add almonds and mix.

FOR FILLING:
Combine all ingredients in a medium bowl; toss to blend well.

TO ASSEMBLE CRISP:

Sprinkle 3/4 cup of the topping mixture in the bottom of a large and deep pie plate (10 inches is a good size). Top with plums. Sprinkle with remaining topping.

Bake until filling bubbles thickly and top is golden brown, about 40 minutes. Cool.

This crips can be made 8 hours ahead. Let stand at room temperature.

Serves 10 to 12