This autumn dessert is a great way to make use of those small, delicious and sweet plums that are so plentiful at this time of year.

Ingredients:

For the filling:

• 12-15 plums, quartered and pits removed (if you’re using larger sized plums use 8-10 for a total of 3 cups of fruit)
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract

For the crust and topping:

• 1 1/2 cups all purpose flour
• 1 1/2 cups oats (not instant oats)
• 1 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 butter, slightly softened and cubed

Method:

1. Preheat oven to 350F and a generously grease a 9×13 inch baking pan.
2. For the crust: put all the crust ingredients into a bowl and cut in the cubed butter with a pastry cutter. You can also use your fingers for this — I find it works even better than a pastry cutter! Combine until mixture resembles a coarse crumble.
3. Press half the crust mixture into the prepared pan. Put the entire pan plus the remaining crumble into the fridge while you prepare the filling.
4. In a bowl, stir together the plums, sugar, cornstarch and vanilla.
5. Spread the filling evenly over the crust and top with remaining crumble.
6. Bake for 30-35 minutes, until the crisp is lightly golden and bubbling.
7. Serve warm or at room temperature.