Plum Crisp

Recipe by The View From the Great Island

Plum Crisp ~ Isn’t it nice that one of the great desserts of summer is so simple that everyone, even complete non-cooks, can make it. If you can cut up fruit, you can make a glorious crisp…how deliciously democratic. Ripe seasonal stone fruit doesn’t need very much to become an amazing dessert ~ a little sugar, a little butter, some oats, and some heat. You can’t beat it. I call this a plum crisp, but actually I just mixed plums and plutos from the farmer’s market. Pluots are a plum/apricot hybrid, and they come in all kinds of colors, all fantastic. Grab any variety you can find, they will all be good. One of the hallmarks of both plums and pluots is that they are extra juicy so they work really well in quick baked crisps. This is one fruit you don’t peel, the skin provides lots of extra flavor, and color, too. I made this small batch crisp for two in a couple of heavy drinking glasses. I like to use glass for fruit crisps because you get the pleasure of seeing all the jewel toned fruit bubbling away. Just be sure your glasses can stand the oven heat. …

Servings

serves 2 (double or triple if needed)

Total time

0 minutes

Courses

Dessert

Ingredients

about 8-10 plums, washed and sliced. No need to peel.
a squeeze of lemon juice
crisp topping
2 tbsp old fashioned oats
2 tbsp sugar
2 tbsp cold butter,
4 tbsp flour
a pinch of cinnamon or cardamom
2 tbsp sliced almonds or chopped nuts (optional)

Method

Set oven to 350F
Toss the sliced plums with a little lemon juice and load them into your glasses or jars. Fill them not quite to the top.
Mix the crisp topping ingredients with your fingers, breaking apart the butter and getting everything incorporated until there is no dry flour left.
Pile the topping onto the fruit and bake until it is golden browned on top and the fruit is bubbling away, about 20 - 30 minutes. Set the glasses on a baking sheet to catch any possible juice overflow.
Eat hot, with a scoop of vanilla ice cream.