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
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.
