Volunteer Recipe: Margaret’s Berry Crisp with Plums

Ingredients

Filling:

2-2 ½ cups fresh seasonal berries such as blackberries, blueberries

6-10 large purple Italian plums (cut into ½ inch pieces)

1/3 cup brown sugar

2 + tbsp. flour

½ tsp. cinnamon

½ tsp. salt

Topping:

¾ cup flour

¾ cup brown sugar

½ cup rolled cut old fashion oats

½ tsp. salt

½ cup unsalted butter

½ cup chopped pecans (optional)

Instructions

Preheat oven to 400 degrees.

For the filling:

Combine the berries and plums in a mixing bowl.

Add the brown sugar, flour, cinnamon and salt. Toss to coat. If your fruit is super sweet and in season you may need less sugar. Pile the fruit mixture into and 8x8 casserole dish. You can also use

For the topping:

Combine the flour, brown sugar, oats, and salt in a large mixing bowl.

Cut in butter with a pastry cutter or with two forks, making sure that the butter stays chilled, so you end up with a crumbly texture. Margaret prefers to use her fingers once the butter has been cut into pieces and put into the mixture.

Mix in the chopped pecans (optional) and spread evenly over the fruit.

Bake until crisp and golden brown for 25 min. Allow the crisp to cool for 20 min.