Celebrate late summer with a rustic Italian Prune Plum Crisp!

Freshly in season, these plums, also known as empress plums,  make a thick, sweet, yet slightly tart filling beneath a golden, buttery streusel. Unlike standard round plums, Italian prune plums possess a dense, lower-moisture flesh that transforms during baking—softening into a jammy,r uby-red nectar with a vibrant, natural acidity.

Ingredients:
Plum Filling:

1.5 lbs Italian prune plums (approx. 12–15 plums), pitted and quartered
½ cup brown sugar
4tbs flour
3tbs water

Oat Streusel Topping:

 ¾ cup old-fashioned rolled oats
1/2 cup all-purpose flour
¼ cup granulated sugar
6 tbsp softened butter

To Serve:
Vanilla bean ice cream
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Instructions:
‍ Prep the Oven: Preheat to 350°F (175°C).
Lightly butter an 8-inch square baking dish or 9-inch pie plate.
‍Prepare the Fruit: In a bowl, toss the quartered plums with the brown sugar, cornstarch, flour, and water until they are almost like a sauce and all the plums are coated.
Spread evenly into your prepared dish.
Make the Streusel: In a bowl, add together the oats, flour, sugar, and butter.
Work the mixture using a fork or your fingers until coarse crumbs form.
Bake: Scatter the streusel evenly over the plums. Bake for 25-35 minutes until the fruit is bubbling around the edges and the top is crisp and golden.
‍Serve: Let rest for 10 minutes so the juices set.
Dish out warm with a big scoop of vanilla ice cream!

Tips & Tricks
‍ Add Warm Spices: Add cinnamon, nutmeg, or allspice into the streusel for a warm touch
Citrus Zest: Grate 1 teaspoon of fresh orange or lemon zest into the plum filling to brighten the dark fruit notes.
‍Almond or Vanilla Extract:     Toss 1/2 teaspoon of pure almond extract or vanilla bean paste with the     plum filling before baking.
‍Nuts for Crunch: Mix 1/3 cup of chopped pecans, walnuts, sliced almonds, or hazelnuts directly into the oat streusel.
‍Sweetener Alternatives: Substitute maple syrup or honey for the granulated sugar in the fruit filling, or use coconut sugar in the streusel.
‍Liqueur: Swap the water in the plum filling for a liqueur for a sweeter taste



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