American•indulgent

Plum, Rhubarb, and Raspberry Cardamom Crisp

A delicious sweet tart packed full of fresh summer fruits.

Ingredients

Quantities are shown as originally provided.

1/2 cup sugar (preferably organic turbinado)
1 tablespoon plus 1 teaspoon cornstarch
pinch salt
12 ounces trimmed rhubarb, sliced 1/4" thick ((3 cups))
12 ounces plums (about 3 medium-large), halved, pitted, cut into 1" chunks ((2 cups))
2 tablespoons ruby port
1 1/2 cups raspberries
3/4 cup all-purpose flour
1/2 cup quick-cooking oats (see headnote)
1/2 cup light or dark brown sugar
1 teaspoon ground cardamom
1/2 teaspoon fine sea or kosher salt
1 stick unsalted butter, cubed and softened slightly
ice cream, for serving (see headnote)

1
Position a rack in the upper-middle of the oven and preheat to 375ºPlace a 10" ceramic tart pan (or a 9 or 10" deep dish pie pan or the equivalenon a rimmed baking sheet lined with parchment paper to catch drips.
2
In a large bowl, whisk together the sugar, cornstarch and salt. Add the sliced rhubarb, plums and port, and toss to coat. Add the raspberries and fold gently to combine. Scrape the fruit into the baking dish in an even layer. Set aside while you...
3
In a large bowl, stir together the flour, oats, brown sugar, cardamom and salt. Add the butter cubes and rub with your fingers until no butter chunks remain and the mixture begins to clump together. Sprinkle the topping over the fruit, using your fingers to break and squish it into roughly almond-sized chunks. Don't pack the filling down.
4
Bake the crisp: until the juices are bubbling vigorously and overflowing a bit, and the topping is thoroughly golden and cooked through, about 45 minutes. Let the crisp cool and settle a bit, about 20 minutes, then spoon into bowls and top with scoops of ice cream (see headnote for suggestions).
5
The crisp is best the day it's made, when the topping is, well, crisp, but it will keep for up to a few days and can be reheated in an oven or toaster oven. Store extras in the fridge after 1 day.