Strawberry-Plum Crisp


Gingersnaps in the topping give this crisp an extra delicious crunch and a hint of sweet spice.

Strawberry-Plum Crisp
  • ½ cup old-fashioned oats
  • ½ cup all-purpose flour
  • ½ cup gingersnap cookie crumbs (about 8 cookies)
  • ½ cup firmly packed light brown sugar
  • ¼ cup salted butter, melted
  • ⅛ teaspoon kosher salt
  • 4 cups sliced fresh plums (about 6 plums)
  • 2 cups halved fresh strawberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Vanilla ice cream, to serve
  1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. In a medium bowl, stir together oats, flour, cookie crumbs, brown sugar, melted butter, and salt with a fork until mixture is crumbly. Refrigerate until ready to use.
  3. In a large bowl, combine plums, strawberries, granulated sugar, cornstarch, vanilla, and cinnamon; toss well. Spoon plum mixture into prepared skillet. Sprinkle oat mixture onto fruit.
  4. Bake until top is golden brown, about 40 minutes. Let cool for 20 minutes. Serve warm with ice cream.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.