COBBLERS & CRISPS & BUCKLES, OH MY!
STRAWBERRY-PLUM CRISP
Makes 6 servings
Gingersnaps in the topping give this crisp an extra delicious crunch and a hint of sweet spice.
½ cup old-fashioned oats
½ cup all-purpose flour
½ cup gingersnap cookie crumbs (about 8 cookies)
½ cup firmly packed light brown sugar
¼ cup salted butter, melted
⅛ teaspoon kosher salt
4 cups sliced fresh plums (about 6 plums)
2 cups halved fresh strawberries
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Vanilla ice cream, to serve
1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.
In a medium bowl, stir together oats, flour, cookie crumbs, brown sugar, melted butter, and salt with a fork until mixture is crumbly. Refrigerate until ready to
