Plum Oatmeal Crisp
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Everyday Food, September 2008
- Prep Time 20 minutes
- Total Time 1 hour, plus cooling
- Yield Serves 6
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Ingredients
- 1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
- 1 cup plus 2 tablespoons packed light-brown sugar
- 1/2 cup old-fashioned rolled oats (not quick-cooking)
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 2 1/2 pounds ripe plums (about 8), cut into 1-inch pieces
Directions
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Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.
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In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.
Great recipe. Cut back a touch on the sugar and butter with good results. Doubled the crisp amount. My crisp didn't look as crispy as I'd like so turned up the heat to 400 for 5 minutes. That did the trick. Very yummy.
This turned out great. I took some liberties as it's what I had on hand. I substituted whole wheat flour, rye flakes and used slightly less sugar.
I loved loved this crisp. I made with just plums and it was fantastic. Tonight I'm throwing a pint of blueberries into the mix with the plums
This was delicious had excess satsuma plums so tried this recipe I highly recomend this one the sweet crumble and the rich flavour of the fruit I could have eaten it for breakfast,lunch and dinner it was that good