Plum-Oat Crisp

• 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)

1. Preheat the oven to 375F, with the rack in the lower third.
2. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.
3. In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, and 1/4 teaspoon salt.
4. Using a pastry blender, cut in butter until large clumps form.
5. Using a rubber spatula, mix in oats.
6. Set aside.
7. 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.
8. Pour the plum mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly.
9. Bake until the juices are bubbling and the topping is evenly browned, about 50 minutes.
10. Cool slightly on a wire rack.
11. Serve crisp warm, topped with vanilla ice cream or whipped cream, if using.
12. The topping for a crisp should contain crumbs that vary in size.
13. Oats make the texture especially appealing.

butter, flour, lightbrown sugar, sugar, ground cinnamon, salt, oldfashioned, red, lemon, cornstarch, ground cardamom, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/plum-oat-crisp-390262 (may not work)