Warning: you’ll love this apple and plum crisp so much, you’ll make it constantly until plum season is officially over. And now that that’s out of the way, another warning: fall is 46 days away!!! (that wasn’t so much of a warning as it was an announcement)
Like a lot of people, fall has always been my favorite season (… which is interesting because I never enjoyed school). But, fall has Halloween, sweaters, football, warm cider … apple and plum crisp … way more things to make someone happy.
When I made this recipe, I wanted a dessert that would be the perfect transition from one season to the next. Living in California, I have gorgeous plums that usually wrap up their harvest season by September. Then the apples, which have their harvesting season from August through October (although you can obviously find these year round in your grocery store). So it was a no brainer to combine these two fruits into one amazing apple and plum crisp.
**If you want to make a few extra batches of this apple and plum crisp while the fruit is still available, it freezes beautifully!
Fruit mixture –
- 5-7 plums (depending on size), I used black plums
- 6 apples, I used Fuji
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup all-purpose flour
- 2/3 cup old fashioned oats
- 1 cup brown sugar
- 1/2 tsp salt
- 2 tbsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 cup butter, melted
Preheat oven to 350 degrees F. Lightly grease a 9×13 cake pan. (You can also use small baking dishes to make individual portions of this apple and plum crisp.)
Remove the pits and seeds and then slice the apples and plums into 1/2 inch slices. Place both into same large bowl. Add both sugars and spices and stir the mixture so that the apples and plums have an even coating. Let sit for 15-20 minutes.
In a separate bowl, mix together all of the topping ingredients except for the butter. Once combined, begin to slowly add the butter. After adding the butter, pulse until the mixture is forming small clumps.
After 15 minutes, check your fruit mixture. You want to see that the fruit has started to release its juices. Once this is happening, pour the mixture into the greased cake pan. Make sure it’s an even layer across the pan and that you distribute each fruit evenly. Then sprinkle the topping evenly across the entire pan.
Bake the apple and plum crisp for 45-60 minutes.
Serve with whipped topping or ice cream!
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