Recipe courtesy of Kelsey Nixon
Print
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Filling:
  • 2 to 2 1/2 cups fresh seasonal berries, such as blueberries and blackberries
  • 6 black plums, chopped 
  • 1/3 cup light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Topping:
  • 3/4 cup all-purpose flour
  • 3/4 cup light brown sugar
  • 1/2 cup rolled cut oats
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup chopped pecans
Serving suggestion:
  • ginger gelato

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. 

For the filling: Combine the berries and plums in a mixing bowl. Add the brown sugar, flour, cinnamon and salt, and toss to coat. If your fruit is super sweet and in season, you may need less sugar. Pile the fruit mixture into four 8-ounce ramekins. 

For the topping: Combine the flour, brown sugar, oats and salt in a large mixing bowl. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled so you end up with a crumbly texture. Mix in the chopped pecans and spread evenly over the fruit.

Bake until crisp and golden brown, 25 minutes. Allow the crisp to cool 20 minutes. Serve alongside ginger gelato.

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