As someone who loves to bake, I am lucky to be married to someone whose sweet tooth matches mine. And of all the desserts Larry loves, a fruit crisp has got to be one of his top three favorite.

Typically my crisps are berry-forward, unless there’s something in season that looks even better. I love a crisp because it’s so easy and endlessly customizable depending on your whim. This one, though, gave me pause. Plums, in a summertime crisp? Yes. But I think of pears as more of a fall thing. I stuck with mixture of Bartlett and Bosc for the pears in the mix, but used two different kinds of plums for a bit of a color contrast (one that’s deep ruby inside, one that’s super sweet but creamy inside).

I do like that this recipe does not skimp on the crisp topping. It’s just the right balance of sweet and hearty, but there’s a lot of it. It turned out really well – Larry predictably liked it, even more than I thought he would. Definitely a keeper.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Pear Plum Crisp (Baked: New Frontiers in Baking, p. 113)