Rhubarb Plum Crisp
Serves 8. 12 ingredients
Ingredients
- Streusel Topping:
- 3/4 cup firmly packed brown sugar
- 1/2 cup flour
- 1/2 cup whole oats
- 2 teaspoons grated orange zest
- Pinch salt
- 6 tablespoons cold butter
- Filling:
- 4 heaping cups chopped rhubarb
- 2 heaping cups sliced plums (about 6 plums)
- 1/2 cup turbinado or firmly packed brown sugar
- 2 tablespoons flour
- 1 or 2 tablespoons fresh orange juice
- 1 teaspoon cinnamon
Directions
- Preheat the oven to 375°F.
- For the streusel, combine the brown sugar, flour, oats, orange zest, and salt in the bowl of a food processor. Add the butter in pieces, pulsing until it becomes coarse crumbs.
- For the filling, toss the rhubarb and plums with the turbinado sugar, flour, orange juice, and cinnamon in a large bowl, mixing well. Pour into a medium ceramic or glass casserole. Top with the streusel. Bake for 35 to 40 minutes, until bubbling and nicely browned on top. Let cool slightly. Serve with scoops of Honey Vanilla Ice Cream.
Notes
The bright taste of plums complements the tartness of rhubarb in this luscious fruit crisp. Crisps are a cinch to put together and can easily give or take a cup or so of fruit. Substitute strawberries in the spring for the plums, or apples in the fall, if you wish. The Honey Vanilla Ice Cream recipe is not included.