Prune Plum Crisp

Plum Filling:

• 1.5 lbs Italian prune plums (approx. 12–15 plums), pitted and quartered

• ½ cup brown sugar

• 4tbs flour

• 3tbs water

Oat Streusel Topping:

• ¾ cup old-fashioned rolled oats

• 1/2 cup all-purpose flour

• ¼ cup granulated sugar

• 6 tbsp softened butter

To Serve:

• Vanilla bean ice cream

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1. Prep the Oven: Preheat to 350°F (175°C). Lightly butter an 8-inch square baking dish or 9-inch pie plate.

2. Prepare the Fruit: In a bowl, toss the quartered plums with the brown sugar, cornstarch, flour, and water until they are almost like a sauce and all the plums are coated. Spread evenly into your prepared dish.

3. Make the Streusel: In a bowl, add together the oats, flour, sugar, and butter. Work the mixture using a fork or your fingers until coarse crumbs form.

4. Bake: Scatter the streusel evenly over the plums. Bake for 25-35 minutes until the fruit is bubbling around the edges and the top is crisp and golden.

5. Serve: Let rest for 10 minutes so the juices set. Dish out warm with a big scoop of vanilla ice cream!

Tips & Tricks:

• Add Warm Spices: Add cinnamon, nutmeg, or allspice into the streusel for a warm touch

• Citrus Zest: Grate 1 teaspoon of fresh orange or lemon zest into the plum filling to brighten the dark fruit notes.

• Almond or Vanilla Extract: Toss 1/2 teaspoon of pure almond extract or vanilla bean paste with the plum filling before baking.

• Nuts for Crunch: Mix 1/3 cup of chopped pecans, walnuts, sliced almonds, or hazelnuts directly into the oat streusel.

• Sweetener Alternatives: Substitute maple syrup or honey for the granulated sugar in the fruit filling, or use coconut sugar in the streusel.

• Liqueur: Swap the water in the plum filling for a liqueur for a sweeter taste

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