Plum-Almond Crisp
- Total Time
- 0:37
- Prep
- 0:07
- Cook
- 0:30
- Serves
- 2
- Difficulty
- Easy
You can substitute hazelnuts for almonds and, for the most flavor, toast the nuts before adding them to the topping mixture.
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plum(s)4 item(s), medium, halved, pitted, and cut into 1/2-inch-thick slices
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sugar3 Tbsp
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fresh lemon juice½ tsp
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ground cinnamon¼ tsp
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table salt⅛ tsp
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uncooked rolled oats2 Tbsp, quick-cooking
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all-purpose flour1 Tbsp
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sliced almonds1 Tbsp, coarsely chopped
-
regular butter1 tsp, melted
- Preheat the oven to 375°F. Spray 2 (6-ounce) custard cups with nonstick spray.
- Combine the plums, 2 tablespoons of the sugar, the lemon juice, cinnamon, and salt in a medium bowl. Divide the plum mixture between the custard cups.
- Combine the oats, flour, almonds, the remaining 1 tablespoon sugar, and the melted butter in a small bowl until crumbs form. Sprinkle the oat mixture evenly over the plum mixture then lightly spray with nonstick spray.
- Place the custard cups on a small baking sheet. Bake the crisps until the filling is bubbling and the top is golden, 25–30 minutes. Yields 1 crisp per serving.