Right now, peaches and plums as well as tomatoes are flooding farmers markets, so Betsy Garside had a thought: What about mixing the three, in a dessert that resembles a summer sunset? The fruit holds center stage; a simple crisp topping adds just enough crunch to be interesting.
- 1 pound (about 3 medium) ripe tomatoes, cored and cut into thin wedges (about 3 cups)
- 1 1/2 pounds (2 of each) mixed peaches and red plums, peaches peeled and both fruits thinly sliced (about 3 cups; Garside uses 1 pound of peaches and 1/2 pound plums)
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 7 tablespoons flour
- 1/3 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 cup pecan halves
- 5 tablespoons chilled salted butter, cut into half-inch pieces
Preheat the oven to 375 degrees. Have a deep-dish pie plate at hand.
Combine the tomatoes and stone fruit in a large bowl. Add the sugar and cornstarch; toss to coat evenly. Pour the mixture into the pie plate.
Combine the flour, brown sugar, cinnamon, nutmeg and pecans in the bowl of a food processor. Pulse 3 or 4 times, until the nuts are finely chopped. Add the chilled butter, and pulse about 5 times, just until the butter is chopped. (If you start to see clumps, stop. You're headed for cookie dough.)
Spread the topping evenly over the fruit. Transfer the pie plate to a baking sheet wide enough to catch drips.
Bake for 35 to 45 minutes, until the topping is lightly browned and the fruit is bubbling.
Serve warm or at room temperature.
From Betsy Garside of Washington.
Tested by Amanda Erickson.
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