1 1/2poundssweet plums, pitted and cut into bite-sized pieces
1heaping cup blackberries (about 1/2 pint)
1/3cup+ 3 tablespoons cane sugar
1cup+ 2 tablespoons unbleached, all purpose flour (or gluten free, all purpose flour)
8tablespoonsvegan butter or solid coconut oil (refrigerated before use)
Preheat your oven to 350F. Lightly oil a deep, 9 inch pie dish or an 8 x 8 or 9 x 9 square baking dish. In a large mixing bowl, toss the plums and blackberries together with the 3 tablespoons sugar and the 2 tablespoons flour.
Place the 1/3 cup sugar, the 1 cup flour, oats, salt, and vegan butter or coconut oil together in a food processor. Add 1 tablespoon of the cold water. Pulse until the mixture has formed large crumbs. Add another tablespoon of water if it's too crumbly. When it's all crumbs, you're done. Alternately, you can mix the crumble topping together by rubbing it all together with your fingertips until it has that nice crumb consistency.
Place the plums and blackberries in the dish and distribute the crumb topping over them. Bake for 40-60 minutes, or until the filling is very bubbly and the top is browning. Allow the crisp to cool somewhat before serving, so that the filling isn't too runny. Leftovers will keep in an airtight container for up to four days.
Leftover crisp can be stored in an airtight container in the fridge for up to 4 days. It can be frozen for up to 6 weeks.