Plump Crisp is an easy and delish summer dessert. I don't use too much sugar in the crisp, but if you like a sweeter filling, you can use 2 tablespoons of sugar. Also, I like to sprinkle the top generously with the sugar (I prefer natural sugar), to make the top crunchy and to catch any juices.
Before baking, you may want to put a sheet of aluminum foil to catch bubbling juices.
Serve with an Ice Cream. I haven't tried yet, but I think a frosty glass of rose will make a good accompaniment to the crisp as well. —Katya Moskalenko
For the Fruit
plums, pitted, quartered
cm wide strip lemon peel
For the Topping
unsalted butter, melted
sugar for scattering on top
In This Recipe
1. Preheat the oven to 375F (180C).
2. To make the fruit filling, in a large saucepan, melt 25g of butter, add 1 tablespoon of sugar (see the description), plums and 1 tablespoon of water.
3. Add cinnamon stick, lemon peel, and cook for 5-7 minutes, stirring occasionally.
4. For the topping, in a large bowl whisk together the flour, sugar, grounded cinnamon and salt. Add melted butter and mix everything to form a crumbly texture.
5. Remove the cinnamon stick and lemon peel. Transfer the fruit mixture into the baking dish, then scatter the topping on top. Scatter sugar and bake for 20-25 minutes, until golden brown and the juices are bubbling.
6. Remove from the oven. Serve with Ice Cream or yogurt.