Plum Rosemary Crisp

By tammy1365

Ingredients

• 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
• Filling
• Topping and Assembly1 cup old-fashioned oats¾ cup spelt flour¼ cup raw sugar or (packed) dark brown sugar¼ teaspoon kosher salt¼ teaspoon ground cinnamonPinch of ground cardamom6 tablespoons unsalted butter, melted, slightly cooled

Details

Adapted from bonappetit.com

Preparation

Step 1

Recipe PreparationFillingBrush 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 AssemblyPreheat 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.Do Ahead: 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.