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–+ servings

Plum and Rhubarb Crisp

From Favorite Food at Home, by Rachel Allen
When Rachel made this for us, she didn’t use either the cardamom or the ground cinnamon, so you can either add them or not. This is a lovely, simple dessert, and if plums or rhubarb aren’t in season where you are, you could adapt it to other fruits as well. I recently updated this post, and recipe and replaced 1/2 cup of flour in the topping with polenta (fine or instant, although regular works well, too, but is a bit more coarse), which made a delightfully crunchy crisp topping. I also didn't scatter sugar on top of the topping, so some of the newer photos show the crisp without it. Next time I'll remember to do so!
Servings 8 servings

For the fruit:

  • 4 tablespoons (55g) butter, salted or unsalted
  • 1/4 cup (45g) packed light brown sugar
  • 14 ounces (400g) rhubarb, washed and sliced into 1/2-inch (2cm) pieces
  • 8-12 dark red plus, pitted and quartered
  • 1 tablespoon honey
  • the seeds from 6-8 cardamom pods, crushed
  • 1 cinnamon stick, broken in half
  • 1 half-inch wide strip lemon peel

For the topping:

  • 2 1/2 cups (350g) flour
  • 6 tablespoons (70g) light brown sugar
  • 2 teaspoons ground cinnamon
  • 14 tablespoons (205g) butter, salted or unsalted, melted
  • 1 tablespoon granulated sugar, for scattering on top
  • Preheat the oven to 350ºF (180ºC).
  • To make the fruit filling, melt the 4 tablespoons of butter in a large saucepan and stir in the 1/4 cup brown sugar. Add the rhubarb and plums and a tablespoon of water.
  • Add the honey, cardamom (if using), cinnamon stick, and lemon peel, and cook for five minutes, stirring regularly.
  • Meanwhile make the topping. Mix together the dry ingredients and add the 14 tablespoons of melted butter, mixing quickly but lightly to form a crumbly texture.
  • Remove the broken cinnamon stick and lemon peel. Transfer the fruit mixture into a 2 quart (2l) low baking dish, then scatter the crispy topping on top. Do not press it down or it will get mushy. Scatter a tablespoon of granulated sugar on top and bake for 20 to 25 minutes, or until the top is golden brown and the juices are bubbling. (You may want to put a sheet of aluminum foil on the rack until the crisp in the oven to catch any bubbling juices.
  • Remove from the oven when the top is deep golden brown and you can plunge a paring knife into the middle and the knife meets no resistance, indicating the fruit is fully cooked.
  • Serve warm, with a bowl of thick cream and another bowl of muscovado sugar, for guests to add themselves.