Use this basic crisp topping with apricots, cherries,
blueberries and peaches in the summer, as well as apples
and pears in the fall.
Makes 9 servings
For the filling:
6 cups sliced plums or pluots (10 to 12 large plums)
1 tablespoon cornstarch or flour (if your plums are very
ripe, use a bit more)
¾ to 1 cup sugar (taste the fruit to determine
how much - riper fruit will need less sugar)
For the topping:
½ cup flour
½ cup quick-cooking oats
¼ cup brown sugar
¼ cup melted butter
½ teaspoon cinnamon
pinch of salt (if using unsalted butter)
- Preheat the oven to 375º. Butter or oil an 8
x 8 inch square baking dish (or any that holds 8 cups).
- In a large bowl, combine the plums, cornstarch, and
sugar. Arrange the plum mixture in the baking dish.
- In a small bowl, combine the topping ingredients.
Crumble the topping evenly over the plums.
- Bake for 40 to 50 minutes, until the top is browned
and the filling is bubbling. For a browner top, heat
the crisp under the broiler for a minute or two.