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Strawberry-Plum Crisp

by Isa Chandra Moskowitz

Sweet, juicy plums are the stars here, accented by a few strawberries. The oat topping is spiked with licorice-like anise seeds. Serve with vanilla nondairy ice cream.

For the Filling:
2 lbs. black plums (about 10)
1 cup halved strawberries
1 Tbsp. tapioca or arrowroot powder
1/4 cup sugar
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves

• Preheat the oven to 375°F.
• Chop the plums, cutting around the seed. Cut into 1/4- to 1/2-inch-thick slices. Place in an 8×8-inch baking dish. Add the rest of the ingredients and mix well. Set aside.

For the Topping:
3/4 cup rolled oats
1/2 cup all-purpose flour
1/4 cup sugar
1 1/2 tsp. anise seeds
1/2 tsp. cinnamon
Pinch of salt
3-4 Tbsp. canola oil

• Put all the ingredients except the canola oil in a mixing bowl and mix with a fork. Drizzle in the oil 1 Tbsp. at a time while tossing with the fork until the mixture is moist and crumbly. You may need 1 to 2 tsp. more oil.

To Assemble:
• Sprinkle the topping evenly over the filling.
• Place in the oven and bake for 45 minutes, or until the filling is bubbly. Let cool for about 10 minutes and scoop into separate bowls. Top with vanilla nondairy ice cream.

Makes 6 servings

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