- Total Time
You can substitute hazelnuts for almonds and, for the most flavor, toast the nuts before adding them to the topping mixture.
plum(s)4 item(s), medium, halved, pitted, and cut into 1/2-inch-thick slices
fresh lemon juice½ tsp
ground cinnamon¼ tsp
table salt⅛ tsp
uncooked rolled oats2 Tbsp, quick-cooking
all-purpose flour1 Tbsp
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.