The outdoor temperatures have begun to drop and plums are in season. That means I can start cooking and baking more comfort foods. Crisps fall into that category for me. They're so simple to make, and let's be honest, who doesn't love sweet bubbling fruit covered in a blanket of crisp crumb topping?
Start with 2 pounds of beautiful plums - these organic beauties were in my last CSA delivery.
Cut them in half and remove the pits.
Then slice them 1/4-inch thick - the plum skins will give the finished crisps a lovely rosy color.
Put the sliced plums in a large bowl and add the sugar.
And the cornstarch.
And the vanilla bean paste.
Now stir it all together until everything is well combined.
In a separate bowl, use a pastry blender to combine the ingredients for the crumb topping.
Divide the crumb topping evenly among the pie dishes.
Bake and enjoy!
Individual Plum Crisps
makes 4 servings
2 pounds ripe plums, pitted and sliced 1/4-inch thick
1/2 cup granulated sugar
2 tablespoons corn starch
1 teaspoon vanilla bean paste
6 tablespoons all purpose flour
6 tablespoons packed light brown sugar
6 tablespoons old fashioned rolled oats
2 teaspoons ground cinnamon
1/4 teaspoon fine salt
4 tablespoons unsalted butter, cut into small pieces
Preheat oven to 375F.
In a medium bowl, toss the sliced plums with sugar, corn starch, and vanilla bean paste until plums are evenly coated; set aside while you prepare the crumb topping.
In a medium bowl, stir together the flour, brown sugar, oats, cinnamon, and salt.
Using a pastry cutter, cut the butter in to the flour mixture until pea-size clumps form.
Place four 5-inch diameter individual pie dishes on a half sheet pan.
Divide the plums evenly among the pie dishes.
Likewise, divide crumb topping evenly among the pie dishes.
Bake in the center of preheated oven for 25-30 minutes or until the juices bubble and the topping turns golden brown.
We like to enjoy these crisps drizzled with heavy cream.