I chose the combination of raspberries + Italian plums because that is what I had in the freezer. Feel free to switch in the fruit of your choice: blackberries, currents, peaches, nectarines, or figs would be equally tasty. Cornstarch can be added to absorb some of the berry juices, however, it is not necessary–I happen to like my crisp really juicy and runny, so I skip it. (After a night in the refrigerator, the juices become absorbed anyway.) You can also reduce the sugar, or cut the crisp topping in half, if you want more breakfast than dessert.
<br />
<br />Serve this crisp warm, over yogurt as a sweet breakfast or brunch, or with vanilla ice cream, coconut or passionfruit sorbet, crème fraîche, or chilled cream as an unabashed dessert. It is lovely on its own, too, especially with a cup of milky tea or coffee. I enjoyed it the next morning, cold, for breakfast, and I could make a habit of that, too. If you do not have vanilla powder, use 1 scraped vanilla bean. (You can skip the vanilla, although I think it earns its place in this recipe.)

Share: