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Serve a cup of this irresistible dessert and you’re sure to get lots compliments.
There were several varieties of plums at the market and I came home with these beauties! Super juicy, they were perfect for eating but I had a crisp to make.
How to make a plum and oatmeal crisp
Wash, dry and slice the plums, discarding the pits. As you can see, these plums were just so juicy. I included the liquid in the recipe and it probably made the crisp a little thinner but it really wasn’t a problem.
Making the crumb topping
In a medium-sized bowl, add 1/2 cup flour, 1 cup packed light-brown sugar, 1/2 cup rolled oats and 1/4 teaspoon salt.
Give a stir to combine.
Add the cubed butter pieces.
Using a pastry blender or two knives, cut in the butter until coarse crumbs form.
In a shallow 2-quart baking dish, toss the plums with the remaining 2 tablespoons of brown sugar and the remaining 1 tablespoon of flour. If you want, you could sprinkle in a little cinnamon or ground nutmeg. I’ve done both and it is good either way.
Adding the crumb topping
The mixture is ready for the topping.
Sprinkle the oat topping evenly over the plum mixture. Bake at 375 degrees for 40 to 45 minutes until the topping is golden brown
Allow the crisp 20 minutes to cool before serving.
Plum and Oatmeal Crisp
- 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
Bake until the oat topping is golden brown, 40 to 45 minutes. Let cool for 20 minutes before serving.
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