Plum and Raspberry Cornmeal Crisp

I made this with no modifications and it is stellar. The fruit was perfectly cooked and its tartness balanced by the brown sugar. (My fruit was on the tart side.) And the corneal in the topping gave so much interest and flavor. I'm sure that riffs on the recipe will be delicious, but the original got rave reviews.

Made according to the recipe except added a teaspoon of cinnamon and a sprinkle of cardamom. My filling was deliciously tart (plums weren’t super ripe but I liked the tartness!). Wasn’t crazy about consistency of the crisp. It was too fine. The crisp was better cooled the next day when it seemed to clump together better.

We couldn’t get plums at the market in November. I substituted a dry pint of fresh blueberries. It turned out beautifully.

I made this vegan with Miyoko‘s vegan butter, which worked perfectly. I also used half dark brown sugar and half regular sugar which gave it some deeper notes of sweetness. And I substituted Granny Smith apples for the berries which also worked well. It is quite tart! and could use a sweet ice cream or topping if you’re inclined to more creamy sweetness. I thought it was delicious.

Excellent with a bag of frozen raspberries from TJ’s and the last of my frozen Italian plums. Doubled the fruit and the topping. Added some lemon zest. It was amazing. I might try a little bit of grated ginger next time.

A little too sweet for me. And I would keep the plums larger, maybe in slices, so they don't dissolve into sweet nothings. Added sliced almonds to the crisp. Next time I think some candied ginger might be a nice for depth of flavor.

What is the purpose of using kosher salt? Is there a difference?

The cornmeal in the topping remained unpleasantly gritty after baking. Perhaps the topping can be turned into a batter, something like a cornbread muffin batter consistency, so that it will be more pleasant to chew.

Much too sweet even with only half the sugar in the filling. If I made it again (questionable) I would use much more fruit for a better balance of fruit to topping

This was good but the topping was a bit bland and not crispy enough, somewhat mushy. I prefer an oat-based topping instead. I used plums but blackberries instead of raspberries and the filling was delicious but will change the topping going forward.

Followed recipe. Very good but cornmeal too hard and grainy. Softened up second day, used Bobs Red Mill medium. Back to nuts or oatmeal.

Loved the cornmeal topping! I’m more disciplined with individually portioned desserts, so I used my prettiest 5 oz soufflé cups. It made 8 heaping servings. The topping crisped beautifully. Baked them 30-35 minutes. I accidentally bought blueberries, but they were amazing with the luscious purple plums. I’ll try raspberries next time. Per another comment, I added a few shakes of cinnamon and a whisper of cardamom. Excellent summer pudding.

This recipe is excellent. However, in the fruit mix, I prefer to use only 2-3 Tablespoons sugar, plus 2 Tablespoons of lemon juice and 2 Tablespoons of a good brandy! In the topping I use all the sugar recommended so it crisps nicely, plus I use stone-ground cornmeal for a pleasing gritty texture and add 1 teaspoon cardamom for nuance. Fabulous.

Should the plums be peeled? Just asking.