My F&W
quick save (...)

Plum and Ginger Crisp

  1. 2 3/4 pounds plums, quartered and pitted
  2. 1 cup granulated sugar
  3. 2 tablespoons fresh lemon juice
  4. 1 teaspoon grated fresh ginger
  5. 1/4 teaspoon ground cardamom
  6. 1 cup all-purpose flour
  7. 3/4 cup packed dark brown sugar
  8. 1/2 cup sliced almonds (2 1/2 ounces)
  9. 1/2 teaspoon salt
  10. 1 stick (4 ounces) unsalted butter, cut into 1/2-inch dice
  1. Preheat the oven to 375°. In a shallow 2-quart baking dish, toss together the first five ingredients.
  2. In a bowl, mix the flour with the brown sugar, almonds and salt. Cut or rub in the butter until the mixture resembles coarse meal. Sprinkle the topping over the plums and set the dish on a baking sheet. Bake for about 45 minutes, or until the topping is lightly browned and the fruit is bubbling.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.