CELEBRATING whole FOODS
This rustic plum crisp combines the natural sweetness of ripe plums with a delightfully crunchy topping made from pistachios, oats, and almond meal. It's the perfect dessert for late summer when plums are at their peak, offering a wholesome twist on the classic fruit crisp that's both satisfying and not overly sweet.
The combination of textures—from the tender, juicy plums to the nutty, golden topping—makes this dessert irresistible. Serve it warm with a scoop of vanilla ice cream or a dollop of Greek yogurt for the ultimate comfort food experience.
Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish or similar sized baking pan.
Wash and slice the plums into ½-inch thick wedges, removing the pits. In a large bowl, toss the plum slices with 2 tablespoons of sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.
Arrange the seasoned plums in an even layer in your prepared baking dish.
In a medium bowl, combine the rolled oats, almond meal, chopped pistachios, remaining brown sugar, flour, cinnamon, and salt. Mix well.
Add the cold butter pieces to the oat mixture and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger butter pieces remaining.
Sprinkle the topping evenly over the plums, covering them completely.
Bake for 40-45 minutes, or until the topping is golden brown and the plum juices are bubbling around the edges. If the topping browns too quickly, tent with foil for the last 10-15 minutes of baking.
Let cool for 10-15 minutes before serving. Serve warm with vanilla ice cream, whipped cream, or Greek yogurt if desired.
Traditional apple crisp with oat topping and warm spices.
Bursting with summer berries and a buttery crumb topping.
Fresh peaches topped with tender, biscuit-like dumplings.
