Fruit crisp season continues here with this delightful dessert from Barefoot in Paris. It’s like the older, more sophisticated sister of the strawberry rhubarb crisp. We are not disappointed.
I’ve stopped measuring ingredients for the topping – I just throw together flour, sugar, brown sugar, oatmeal and butter until it looks right. It always tastes right. The raspberries for this came from our CSA, and the plums are ubiquitous in grocery stores this week.