Plum and Blackberry Crisp

A crisp is one of my favourite desserts. And probably my most favourite non-chocolate dessert. Fresh, seasonal fruit sweetened up with a delicious crumbly topping... Oh yum... We were at the store the other day and saw these beautiful plums on sale and I instantly knew I wanted to try a crisp with them. We got home and I got to thinking, "This would be so good with raspberries too!" Well, we couldn't find fresh raspberries but I did find some beautiful, plump blackberries on sale so I knew it was meant to be. Dramatic much? Yes, I know. Fast forward to tonight. The night to make the crisp! Crisps are so easy too! Cut up some fruit, add a few simple ingredients and make the 3 ingredient crisp topping. Into the oven it goes, and then you are enjoying a perfectly tart and sweet dessert in no time!

Ingredients:
(This made 2 big ramekin servings, double and it would fit a 7x11 casserole/Pyrex)
3-4 small plums, pitted and cut into chunks
1/2 pint blackberries
1/4 c sugar
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp lemon juice
1 T water

Crisp topping:
1/3 c brown sugar
1/4 c flour
2 T cold butter

I cut my blackberries in half but this step could be skipped. In a bowl, add cut up plums and blackberries and remaining ingredients up to the crisp topping ingredients. Stir well to combine and set aside. Heat the oven to 375. In another bowl, combine the flour and sugar and cut in the butter. Continue cutting or mixing in until the butter is in pea sized balls. Take the fruit mixture and divide into ramekins. Top each one with half of the crisp topping, really pack it in there, you won't regret it. Put in the oven and bake for about 10 minutes. Raise the temperature to 400 and bake another 8-10 minutes. Remove and let cool slightly before eating.

Note: put your ramekins on a baking sheet lined with foil if you want to avoid a mess like mine on the bottom of your oven!