This easy dessert can also be made in eight six-ounce ramekins—simply divide the filling and topping evenly among the dishes. The baking time will be the same.

　　

Ingredients

serves 8 to 10

　　2 sticks (1 cup) unsalted butter, cold, cut into small pieces, plus more for baking dish

　　2 1/4 cups all-purpose flour

　　3/4 cup packed light-brown sugar

　　1/3 cup plus 1/2 cup granulated sugar

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon salt

　　1/2 cup old-fashioned rolled oats

　　2 1/2 pounds red or black plums, halved, pitted, and cut into eighths

　　Juice of 1/2 lemon (about 1 tablespoon)

　　2 tablespoons cornstarch

　　1/4 teaspoon ground cardamom

　　Vanilla ice cream or whipped cream, for serving (optional)

　　

Step 1

Preheat the oven to 375°F, with the rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.

　　

Step 2

In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.

　　

Step 3

In a large bowl, toss together plums, lemon juice, the remaining 1/2 cup granulated sugar, cornstarch, cardamom, and remaining 1/4 teaspoon salt to combine. 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 vanilla ice cream or whipped cream, if using.

　　

Plum-Oat Crisp how-to

Step 4

The topping for a crisp should contain crumbs that vary in size. Oats make the texture especially appealing.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter