Name: Plum-Rosemary-Crisp with Oat Topping
Yield: 8 servings
Ingredients: 1 tablespoon unsalted butter, melted; 3 pounds ripe plums, cut into wedges; 2 teaspoons finely chopped rosemary; 1 tablespoon plus ⅓ cup raw sugar or (packed) dark brown sugar; 1 tablespoon apple cider vinegar; 2 teaspoons finely grated lemon zest; Pinch of kosher salt; 3 tablespoons all-purpose flour; 1 cup old-fashioned oats; ¾ cup spelt flour; ¼ cup raw sugar or (packed) dark brown sugar; ¼ teaspoon kosher salt; ¼ teaspoon ground cinnamon; Pinch of ground cardamom; 6 tablespoons unsalted butter, melted, slightly cooled

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Michael Graydon + Nikole Herriott

Double up on the topping and save half for later. Baked on its own, it’s great with yogurt. As an alternative, try the topping with an oat-quinoa flour mixture here. This recipe is from baker-owner Briana Holt of Tandem in Portland, ME.

Plum-Rosemary-Crisp with Oat-Spelt Topping

Recipe notes