Wednesday, August 7, 2013

Plum-Oat Crisp

I've made this Plum-Oat Crisp three times now. It's one of those desserts that's sweet and tart. Both.
oh my gosh. And the biggest pile of oaty crumb topping.

Plum-Oat Crisp |

That has two sticks of butter. Just in the topping.

Did that intro sound really cheesy? It did to me. I think I'm through with trying to maximize SEO in my blog post intro.

Well I had a cute story about buying a moo moo this weekend, but blogger didn't save it and now you'll just get the recipe.

Not gonna write it again. What a waste of time.

Plum Oat Crisp

  • 2 1/2 pounds (16) plums, cut into eighths
  • 2 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • 1/4 tsp ground cardamom (expensive and I skipped it)
  • 2 1/4 cups flour
  • 3/4 cup light brown sugar, packed
  • 1/3 plus 1/2 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 sticks cold, unsalted butter, cut into small pieces
  • 1/2 cup old-fashioned rolled oats
  • Vanilla Ice Cream for serving

Heat your oven to 375 degrees. Butter a 3-quart baking dish and place on a parchment lined baking sheet. Set aside

Prep your plums and toss them with lemon juice, 1/2 cup sugar, cornstarch, cardamom, and 1/4 teaspoon of salt. Pour the plum mixture into the baking dish.

Make the crisp. Whisk together the flour, brown sugar, 1/3 cup sugar, cinnamon, and 1/4 tsp salt. Using a pastry blender or food processor, cut in your butter until you get large clumps. Stir in the oats. Spread the dry mixture on top of the plum mixture. Bake for 50 minutes. Cool slightly on wire rack. Serve warm, topped with vanilla ice cream or whipped topping.

*this would also be excellent with pears and allspice instead of plums and cardamom

Plum-Oat Crisp |

Source: Martha Stewart's Baking Handbook