Plum Crisp

I wasn't totally sure what to name this dessert until I found the following definitions. I'm putting this in here in case you had any confusion like me about the whole "cobbler-crisp-crumble" thing.

Betty — a baked pudding made of layers of spiced and sugared fruit and buttered bread crumbs.

Clafoutis — a French cobbler, with fruit (usually cherries) on the bottom, custard, and a rough batter crust baked on top

Cobbler — a spoon pie (more like a fruit stew with dumplings), in which biscuit dough is dropped onto the fruit before baking. The consensus is that the dish got its name because the lumps of cooked dough resembled cobblestones.

Crisp — a deep-dish fruit dessert made with a crumb or streusel topping and baked.

Crumble — a British dessert in which raw fruit is topped with a crumbly pastry mixture and baked. One reference says a crumble is like a crisp, but not as rich.

Grunt — a spoon pie, with biscuit dough on top of stewed fruit, which is steamed, not baked

Pandowdy — a spoon pie, with fruit on the bottom and a rolled crust on top, which is broken up to allow the juices to come through

Slump — a spoon pie, including cooked or uncooked fruit topped with biscuit dough or piecrust, which can be baked or steamed, and can be made upside down

Thanks to Cathy R. for all the wonderful Santa Rosa plums. OOooooh, this was good. Tart, but good. I actually ran out of sugar (how does that happen?) and ended up only having about 2 T. for all these plums. After eating a couple bites, I improvised and squirted a little agave nectar over the top to balance it out. Our family nibbled on it all day until it was gone.

Plum Crisp

3 cups sliced plums
1/4 cup sugar (less, if you have sweet-skinned plums)
1 T. cornstarch
1 tsp. lemon juice

1/2 cup flour
2 T. butter
1/4 cup brown sugar
1/4 rolled oats
1 tsp cinnamon
1/4 tsp. salt

Mix first four ingredients and put into pie plate. Mix the next 6 ingredients and pour over the fruit. Bake at 350 for 30 minutes or until the topping is browned.