Plum Oat Crisp

  Everyone likes plums in our family so when I found this recipe in the Martha Stewart’s Baking Handbook, it was just waiting for us to try. The directions in Martha Stewart’s recipe books are well written and easy to follow. This is a big plus when it comes to baking.
  One of the better recipes for plums I have used, it went together fairly fast, was right on for baking times and all of my taste testers thought it was excellent.
  If you like plums, this is one you should try.
Plum Oat Crisp
Serves 8 to 10 Can be made in 8 6 ounce ramekins
2 sticks (1 cup) butter cold cut in pieces
2 ¼ cups all purpose flour
¾ cup packed light brown sugar
⅓ cup plus ½ cup sugar
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup rolled oats
 2 ½ pounds red or black plums, halved, pitted and cut into eights
Juice of ½ lemon (about 1 tablespoon)
2 tablespoons cornstarch
¼ teaspoon ground cardamon
Vanilla ice cream or whipped cream (optional)
  Preheat oven to 375°. Butter a 3 quart baking dish, and place on a parchment-lined baking sheet; set aside.
  In a large bowl, whisk together flour, brown sugar, ⅓ cup granulated sugar, cinnamon, and ¼ teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
  IN a large bowl, toss together plums, lemon juice, the remaining ½ cup sugar cornstarch, cardamon, and remaining ¼ teaspoon salt. Pour the plum mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until the juices are bubbling and the topping is evenly browned about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with ice cream or whipped cream if using. 

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