Plum Crisp with Cornmeal Cinnamon Streusel

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

The addition of cornmeal in the streusel topping gives this crisp added crunch, color, and flavor. Serve with Chantilly Cream.


  • 6 cups ½-inch slices of ripe plums (about 12 plums)
  • 3 tablespoons sugar
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch salt


  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ cup flour
  • ½ cup yellow cornmeal
  • 4 ounces (1 stick) sweet cold butter

A 2-quart ovenproof dish


Preheat the oven to 350 degrees.

Combine the sliced plums with the sugar, lemon juice, and salt in a large bowl. Put the mixture in the ovenproof dish.

To make the streusel

Put all the streusel ingredients in a food processor. With pulsing turns, mix until the butter is pea-sized. Sprinkle the streusel over the plums. Bake the crisp for about 30 minutes, until the fruit is bubbly and the streusel is lightly browned.

Serve the crisp warm.