Plum Crisp with Brown Sugar-Pecan Streusel


Photo by Michael Piazza / Styled by Catrine Kelty

This is a twist on the classic apple crisp. Stone fruit does well with a crisp topping, and the addition of brown sugar and pecans in the streusel really brings the flavors to the next level. Vanilla bean ice cream over the top of this is excellent, especially if the crisp is being served warm.

Serves 6–8

4 cups sliced plums (½-inch slices)
3 tablespoons sugar
1 teaspoon lemon juice

½ cup light brown sugar
½ cup flour
½ teaspoon ground cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup rolled oats
1⁄3 cup chopped pecans
4 ounces cold butter, cubed

Preheat oven to 350°F. Toss plums with sugar and lemon juice and place in a buttered 8 x 8 baking dish. Meanwhile, combine all streusel ingredients in a food processor fitted with a metal blade and pulse until combined and butter is the size of small peas. Pour streusel mixture over plums and bake for 40–50 minutes or until the fruit is bubbling and the streusel is lightly browned. Serve warm or at room temperature.