New favorite alert. Seriously. Tangy. Summery. Plum-Raspberry Heaven.
Of course in the past I’ve made raspberry crisp, blueberry crisp, apple crisp. All of the go to staples in the crisp world. However, I had a couple pounds of gorgeous Japanese plums that I picked up from the farmer’s market recently. They were sitting on my counter, then in my fridge for a couple days taunting me. Roast me. I dare you.
I contemplated putting them in muffins, a compote, grilling them. Then I decided it has been far too long since I’ve made a good crisp, and haven’t put one on the blog yet. Unfortunately, the plum season isn’t long here so I won’t have a chance to make too many things out of these tangy plums.
On the plums: I prefer my crisp to not be too sweet and was happy that the plums had a touch of pucker. You could of course use sweeter plums as well, I would just stay away from the dark sweet plum varieties. The recipe does have honey mixed in with the fruit to balance it all out. One of the reasons I love crisps because they are so easy to whip up and have in the oven in just a few minutes. No fuss with rolling out pie crust and worrying that it won’t turn out right.
As I was baking the crisp, my sweet husband said that they were having a breakfast at work in a couple days and thought that perhaps he could bring what was left after we had a bit to work. I stood looking at him for a long minute willing him to read my mind so I didn’t have to sound so terrible…..you are not taking my crisp to work….don’t you realize how good this is going to be….how amazing it smells….no way are you giving it to people I don’t even know…..I hope I sounded a little nicer than that when I told he shouldn’t take a half eaten crisp to work. I’m a little protective over some of my favorite things (especially if they are a once a year kind of treat). He got to take my banana bread instead.
I couldn’t resist taking a few extra photos of the crisp because it was so beautiful, so red, juicy, bubbling up in the pan. I used almonds and yogurt in the crisp to give it a little different texture and flavor. I love almonds for their slightly sweet and nutty flavor, their light crunch.
I need to get to the farmer’s market a couple more times before these beauties are gone for the year! I hope you love it as much as I did and make sure you find some vanilla ice cream!
- 2 pounds red plums, pitted and chopped into chunks about ½ to ¾ inch
- 2 cups fresh raspberries
- ¼ cup cornstarch
- 2 Tablespoons lemon juice
- ½ cup honey
- 1 cup old fashioned oats
- ⅓ cup sliced almonds
- ⅔ cup flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 5 Tablespoons melted butter
- ¼ cup yogurt
- Preheat oven to 350F.
- In a 9x13 inch pan or similarly sized baking dish (if you choose another dish go smaller not larger) combine chopped plums and raspberries.
- In a small bowl, combine honey, cornstarch, and lemon juice. Pour over fruit and toss lightly to coat evenly.
- In a medium bowl, mix oats, sliced almonds, flour, brown sugar, cinnamon, and salt. Add melted butter and yogurt. Spread evenly over fruit mixture. Place in oven and cook for about 45 minutes, until crust is browning and fruit is bubbling up on the edges.