Plum-Oat Crisp

Name: Plum-Oat Crisp
Yield: serves 8 to 10
Ingredients: 2 sticks (1 cup) unsalted butter, cold, cut into small pieces, plus more for baking dish; 2 1/4 cups all-purpose flour; 3/4 cup packed light-brown sugar; 1/3 cup plus 1/2 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup old-fashioned rolled oats; 2 1/2 pounds red or black plums, halved, pitted, and cut into eighths; Juice of 1/2 lemon (about 1 tablespoon); 2 tablespoons cornstarch; 1/4 teaspoon ground cardamom; Vanilla ice cream or whipped cream, for serving (optional)

January 24, 2012

This easy dessert can also be made in eight six-ounce ramekins—simply divide the filling and topping evenly among the dishes. The baking time will be the same.

Recipe information

Yield
serves 8 to 10

Ingredients

2 sticks (1 cup) unsalted butter, cold, cut into small pieces, plus more for baking dish

2 1/4 cups all-purpose flour

3/4 cup packed light-brown sugar

1/3 cup plus 1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup old-fashioned rolled oats

2 1/2 pounds red or black plums, halved, pitted, and cut into eighths

Juice of 1/2 lemon (about 1 tablespoon)

2 tablespoons cornstarch

1/4 teaspoon ground cardamom

Vanilla ice cream or whipped cream, for serving (optional)

Preparation

Step 1
Preheat the oven to 375°F, with the rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.
Step 2
In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
Step 3
In a large bowl, toss together plums, lemon juice, the remaining 1/2 cup granulated sugar, cornstarch, cardamom, and remaining 1/4 teaspoon salt to combine. Pour the plum mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until the juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if using.
Plum-Oat Crisp how-to
Step 4
The topping for a crisp should contain crumbs that vary in size. Oats make the texture especially appealing.

TagsCrisp Fruit Dessert Dessert Oat Rice & Grains Plum Stone Fruit Fruit Nut Free Easy Baking Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Plum-Oat Crisp how-to

Step 4

Recipe notes