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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
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
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Ingredients
- For the Fruit
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25 grams
unsalted butter
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1 tablespoon
sugar
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6-8
plums, pitted, quartered
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1/2
cinnamon stick
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4
cm wide strip lemon peel
- For the Topping
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180 grams
flour
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30 grams
butter
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1 teaspoon
ground cinnamon
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Pinch
of salt
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100 grams
unsalted butter, melted
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1/2 tablespoon
sugar for scattering on top
Directions
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1. Preheat the oven to 375F (180C).
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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.
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3. Add cinnamon stick, lemon peel, and cook for 5-7 minutes, stirring occasionally.
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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.
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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.
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6. Remove from the oven. Serve with Ice Cream or yogurt.
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