From
Favorite Food at Home, by
Rachel Allen.
When Rachel made this for us, she didn’t use either the cardamom or the ground cinnamon, so you can either add them or not. This is a lovely, simple dessert, and if plums or rhubarb aren’t in season where you are, you could adapt it to other fruits as well.
I recently updated this post, and recipe and replaced 1/2 cup of flour in the topping with polenta (fine or instant, although regular works well, too, but is a bit more coarse), which made a delightfully crunchy crisp topping. I also didn't scatter sugar on top of the topping, so some of the newer photos show the crisp without it. Next time I'll remember to do so!