Plum-Rosemary-Crisp with Oat-Spelt Topping
Double up on the topping and save half for later. Baked on its own, it’s great with yogurt. As an alternative, try the topping with an oat-quinoa flour mixture here. This recipe is from Tandem in Portland, ME.
Author: The Chef
Recipe type: Breakfast
- 1 tablespoon unsalted butter, melted
- 3 pounds ripe plums, cut into wedges
- 2 teaspoons finely chopped rosemary
- 1 tablespoon plus ⅓ cup raw sugar or (packed) dark brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons finely grated lemon zest
- Pinch of kosher salt
- 3 tablespoons all-purpose flour
Topping and Assembly
- 1 cup old-fashioned oats
- ¾ cup spelt flour
- ¼ cup raw sugar or (packed) dark brown sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- Pinch of ground cardamom
- 6 tablespoons unsalted butter, melted, slightly cooled
- Brush inside of a shallow 2-qt. baking dish with butter. Toss plums, rosemary, and 1 Tbsp. raw sugar in a large bowl. Let sit, tossing once or twice, until plums release their juices, 15–20 minutes.
- Add vinegar, zest, salt, and remaining ⅓ cup raw sugar to plums and toss to combine. Sprinkle flour evenly over top and toss until flour is no longer visible.
- Transfer filling to prepared baking dish and spread out to make an even layer; set aside.
Topping and Assembly
- Preheat oven to 350°. Whisk oats, spelt flour, raw sugar, salt, cinnamon, and cardamom in a medium bowl. Drizzle butter over mixture, tossing with a fork to incorporate. As soon as all the butter has been added, work with your hands until no dry spots remain and mixture holds together in clumps. Scatter over a rimmed baking sheet and let sit uncovered at room temperature until slightly dried out (this will help it crisp in the oven when baking), 10–15 minutes.
- Scatter topping evenly over reserved filling. Bake crisp on a foil-lined rimmed baking sheet until topping is golden and crisp and fruit juices are bubbling around the edges, 35–45 minutes. Let cool at least 15 minutes before serving.
- Topping can be made 2 days ahead; after drying out, cover and chill. Crisp can be baked 8 hours ahead; let cool, then tent with foil. Reheat, uncovered, in 350° oven 10–15 minutes.