Fresh jammy tart plums and a crunchy oat topping, this crisp is a lighter and easier alternative to a classic fruit pie. It’s simple to make and it is a perfect summer dessert to take to barbecues and picnics.
Served with some vanilla ice-cream but it’s also great with whip cream too.
Ingredients
For the crisp/crumble top
- 1 cup Baking Flour
- ½ cup Almond flour
- 1 cup Rolled Oats
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon sea salt
- 10 tablespoons unsalted butter, melted
- ¼ cup sliced almonds for sprinkling (optional)
For the fruit
- 6-8 plums, pitted and thinly sliced
- 1/3 cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange or lemon zest
- 1 tablespoon Brandy or orange or lemon juice
- ½ teaspoon vanilla
Directions
Preheat the oven to 350°F.
Make crisp topping: Mix the flour, almond flour, brown sugar, cinnamon, cardamom and salt together in a medium bowl. Pour in the melted butter and work it into the dry ingredients with your hands until the crumble topping begins to clump together and all of the ingredients are incorporated.
Make the fruit filling: combine the sugar, cornstarch, plums, spices, brandy, zest and vanilla in a bowl. Gently stir until we’ll combined.
Spoon fruit into a square baking pan or deep dish pie plate and sprinkle crisp topping generously on top. Bake on a sheet pan until golden and juices are bubbling, approx. 45-55 min. During the last 10-15 min of baking remove and sprinkle over the sliced almonds.
