4 item(s), medium, halved, pitted, and cut into 1/2-inch-thick slices
Fresh lemon juice
Uncooked rolled oats
2 Tbsp, quick-cooking
1 Tbsp, coarsely chopped
1 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.