Plum and rhubarb crisp from David Lebovitz by Rachel Allen and David Lebovitz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okmosa on June 17, 2022

    There definitely seems to be more topping than needed. Of course, I don’t like only-flour topping so I subbed half rolled oats. I started making a half batch because it looked like a large amount, but I think the plums he used were much smaller than mine. I then made a full batch using 5 large-ish plums and used a 9 inch diameter pan. I added salt to the topping which it really needed, more sugar which is surprising for me, and less butter, maybe 1/2 cup. I’m not exactly sure why the fruit filling needed butter, but I used it this time. I substituted ground cardamom and cinnamon for the pods and stick, although I was hoping the cardamom scent would come through better so I even added more. Once I ate the finished crisp, I thought maybe cardamom (a favorite of mine) isn’t really a flavor that I would want with rhubarb and plums. The fruit filling was really good with the lemon peel, it added a nice zing, not that plums and rhubarb need any more zing!

  • eliza on September 15, 2020

    This makes a very nice crisp and it's very easy to make. It's important to note that the recipe makes a lot of topping (too much for me). I skipped the sugar on the top and it was still very sweet. I included the cardamom and cinnamon in the base and topping. Ultimately, I still prefer my Mum's crisp recipe, but this is quite delicious as well.

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