The addition of cornmeal in the streusel topping gives this crisp added crunch, color, and flavor. Serve with Chantilly Cream.
A 2-quart ovenproof dish
Combine the sliced plums with the sugar, lemon juice, and salt in a large bowl. Put the mixture in the ovenproof dish.
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.
Serve the crisp warm.
© 1993 Emily Luchetti. All rights reserved.