📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for that perfect golden-brown topping!
2. Peel, core, and slice the apples. I like to use a mix of Honeycrisp and Granny Smith for a balance of sweetness and tartness. About 6 medium apples should do the trick. Chop the plums into roughly 1/2-inch pieces. If you’re feeling fancy, you can lightly toss the fruit with a tablespoon of lemon juice to prevent browning—I usually skip this step, though, because I'm too lazy.
3. In a medium saucepan, combine the apple and plum slices with 1/2 cup of sugar, 2 tablespoons of flour, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Stir gently to coat the fruit evenly. Don’t mush the apples too much; you still want some texture!
4. In a separate bowl, combine 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 cup of brown sugar, 1/2 cup of chopped pecans or walnuts (totally optional, but highly recommended!), and 1/2 teaspoon of cinnamon. Add 1/2 cup of cold unsalted butter, cut into small pieces. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. It should look like wet sand, kinda like when you were a kid making mud pies. Remember those days?
5. Pour the fruit mixture into a greased 9x13 inch baking dish. Sprinkle the crumb topping evenly over the fruit.
6. Bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbly and tender. Keep an eye on it, and if the top is browning too quickly, loosely cover it with foil for the last 15-20 minutes.
7. Let the apple crisp with plums cool for at least 10-15 minutes before serving. This allows the filling to set slightly, making it easier to scoop and serve. Trust me on this one. Enjoy! Oh, and don't forget to share with your friends... unless they're the kind who don't share. We've all got that one friend, right?