Ingredients
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For the Topping
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1 cup all-purpose Flour
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½ cup quick-cooking Oats
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1 cup (packed) light Brown Sugar
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Pinch of Salt
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¼ teaspoon ground Cinnamon
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10 tablespoons (1¼ sticks) cold Unsalted Butter
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For the Crisp
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12 large ripe Black Plums
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1 cup Granulated Sugar
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1 tablespoon fresh Lemon Juice
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1 teaspoon pure Vanilla Extract
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2 cups fresh Raspberries
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Creme Fraiche
Directions
The lazy, late-summer warmth around Labor Day brings out the best in plums. A crisp is more like a substantial compote than a pie. Sprinkled with a topping made from crustlike ingredients, the crisp gives you all the flavor of buttery pastry without the worries of rolling it out. And a crisp is easy to take with you to a picnic. Plum crisp is scrumptious paired with vanilla ice cream, but with some crème fraîche it really jazzes up a picnic.
Steps
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1
Done
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Position a rack in the center of the oven, and preheat the oven to 400°F. Butter a 9-inch square baking dish and set it aside. |
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2
Done
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Prepare the topping: Place the flour, oats, brown sugar, salt, and cinnamon in a food processor and process until completely smooth. Add the butter and pulse until it is incorporated and the mixture is crumbly and starting to clump together. Set the topping aside. |
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3
Done
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Toss the plums with the granulated sugar, lemon juice, and vanilla in a large bowl. Add the raspberries and toss lightly. Transfer the fruit to the prepared baking dish. Crumble the topping evenly over the fruit. |
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4
Done
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Bake for 10 minutes, then reduce the temperature to 350°F and continue to bake until the fruit is soft and bubbly and the topping is golden, 30 to 40 minutes more. (If the topping is browning too quickly, cover loosely with aluminum foil.) Serve warm, with crème fraîche, Double Vanilla-Bean Ice Cream, or Sweetened Whipped Cream. |
