Serves: Serves 6 to 8
- 1 cup all-purpose flour, spooned in and leveled
- ½ cup old-fashioned oatmeal, divided
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¾ tsp. ground cinnamon
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup unsalted butter, melted and cooled
- 3 medium Granny Smith apples peeled, halved, cored and cut into ,¼ slices,
- 3 medium ripe Anjou pears, peeled, halved, cored and cut into ½ slices
- 3 dark plums, halved, pitted and cut into thirds
- 2 tsp. freshly squeezed lemon juice
- 3 Tbs. granulated sugar
- 1½ Tbs. cornstarch
Preheat the oven to 350°F.
Place flour, ¼ cup of the oatmeal, cinnamon, baking powder, salt, granulated and light brown sugar in a food processor fitted with a steel blade. Pulse 4 to 5 times. Add the remaining oatmeal and butter and pulse 3 to 4 times or until medium size crumbs are formed. Do not overprocess.
Place fruit into a large bowl and drizzle with the lemon juice. In a small bowl combine cornstarch and sugar. Sprinkle over the fruit and shake bowl to distribute.
Generously butter a 9-inch All-Clad Round Baker. Empty the fruit mixture into the pan. Sprinkle the crumb mixture over fruit. Do not press the crumbs into the fruit. Bake the crisp for 50-55 minutes or until top is golden brown and juices are bubbly. Serve warm with vanilla ice cream.