Plum Crisp with Brown Sugar-Pecan Streusel

Photo by Michael Piazza / Styled by Catrine Kelty

This is a twist on the classic apple crisp. Stone fruit does well with a crisp topping, and the addition of brown sugar and pecans in the streusel really brings the flavors to the next level. Vanilla bean ice cream over the top of this is excellent, especially if the crisp is being served warm.

Serves 6–8

Fruit:
4 cups sliced plums (½-inch slices)
3 tablespoons sugar
1 teaspoon lemon juice

Streusel:
½ cup light brown sugar
½ cup flour
½ teaspoon ground cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup rolled oats
1⁄3 cup chopped pecans
4 ounces cold butter, cubed

Preheat oven to 350°F. Toss plums with sugar and lemon juice and place in a buttered 8 x 8 baking dish. Meanwhile, combine all streusel ingredients in a food processor fitted with a metal blade and pulse until combined and butter is the size of small peas. Pour streusel mixture over plums and bake for 40–50 minutes or until the fruit is bubbling and the streusel is lightly browned. Serve warm or at room temperature.

Lisa Sewall graduated from Johnson and Wales in Providence. She then came to Boston and worked at Biba, before going to Nantucket to work at the White Elephant, Summer House, and Wauwinet. She returned to Boston and was the Pastry Chef at L’Espalier (where she met, Jeremy, her husband.) For five years, she lived in Northern California as the opening Pastry Chef at Ondine in Sausalito. In 2006, she and Jeremy opened Lineage in Brookline. Lisa and Jeremy have three kids which keeps her out of professional kitchens for the moment!