Plums - as Crisp, not Torte

A few weeks ago I spotted Italian prune plums at Fairway. It was 96 degrees out, in the middle of a heat wave, and here I was looking at the first culinary signs of autumn.

But there they were, the plums, and of course I bought several pounds of them.

My thoughts went immediately to Plum Torte, the iconic Rosh Hashanah dessert. I make one every year.

But those plums are too good to reserve for just one holiday.

So I made these Italian Prune Plum Crisps.

Crisps are a more homey-style dessert than a stately looking Plum Torte. However, I think they are just perfect for the holidays. Easier too.

Or, why not serve both?


Plum Crisp with Oat Streusel


  • 36 Italian prune plums
  • 1/3 cup brown sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour


  • 1/2 cup all-purpose flour
  • 1/2 cup quick cooking or rolled oats
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter or margarine, cut into chunks

Preheat the oven to 350 degrees. Combine the plums, brown sugar, lemon juice and flour in a baking dish. Set aside. Place the flour, oats, brown sugar, cinnamon, nutmeg and salt in a bowl and mix ingredients to distribute them evenly. Add the butter and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal. Place the oat mixture over the fruit. Bake for 30 minutes or until the crust is crispy and brown.

Makes 6-8 servings.