Quick post: Plum (or any fruit) and Oat Crisp
Lately, I’ve been asked for this recipe so often, I decided it may as well become its own short-and-sweet post, despite the lack of an interesting background story or nutritional link. Everyone has a favorite crisp recipe, and this is mine. I prefer it to even the most decadent crisp, crumble, or cobbler I’ve ever tried, truly, for its taste, versatility, and simplicity. The raw sugar adds a robustness, in my opinion, without the graininess it can lead to in certain recipes. I think whole wheat flour makes for a better topping, too. I’ve made it with apples, raisins and pears; rhubarb and strawberries; apricots; plums; and, my personal first pick (for the moment), peaches and blueberries. Sprinkling a little turbinado sugar over the top before reheating adds a sweet crunch. Thanks to my lovely friend and co-worker, Lisa, for snapping a photo. I’ve made variations of this crisp at least five times this summer, and never took the opportunity!
Plum and Oat Crisp
- roughly 8 cups sliced plums
- 1/2 to 3/4 cup raw sugar (I used a half cup with super ripe fruit)
- 1/2 teaspoon ground cinnamon
- Cooking spray
- 1 cup rolled oats
- 1/2 cup packed brown sugar
- 3/4 cup whole wheat flour
- 1/4 teaspoon salt
- 1/4 cup butter, melted (can eliminate and sprinkle topping with olive oil, too)
1. Combine fruit, sugar, and cinnamon in a large bowl; let stand 15 minutes.
2. Preheat oven to 400°.
3. Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
4. Combine oats, flour, and salt in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake 30-40 minutes or until topping is lightly browned and fruit is bubbly. Serve warm.