Name: Plum-Almond Crisp
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 2 servings
Ingredients: 4 item(s), medium plum(s) halved, pitted, and cut into 1/2-inch-thick slices; 3 Tbsp sugar; 0.5 tsp fresh lemon juice; 0.25 tsp ground cinnamon; 0.125 tsp table salt; 2 Tbsp uncooked rolled oats quick-cooking; 1 Tbsp all-purpose flour; 1 Tbsp sliced almonds coarsely chopped; 1 tsp regular butter melted

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Total Time: 37 min
Prep: 7 min
Cook: 30 min
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.

Ingredients

plum(s)

4 item(s), medium, halved, pitted, and cut into 1/2-inch-thick slices

sugar

3 Tbsp

fresh lemon juice

½ tsp

ground cinnamon

¼ tsp

table salt

⅛ tsp

uncooked rolled oats

2 Tbsp, quick-cooking

all-purpose flour

1 Tbsp

sliced almonds

1 Tbsp, coarsely chopped

regular butter

1 tsp, melted

Instructions

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.

Notes

If you happen to have old-fashioned rolled oats in your pantry, use them instead of quick-cooking oats. They will add a bit more texture to the topping.

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