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Do you have any ripe plums? This easy plum crisp is the perfect way to use them up. Buttery, crunchy and bursting with sweet and tangy summer fruits.
This is a wonderful dessert to make in late summer or early fall when the plums are at their peak. As the plums cook, they become jammy, tart and sweet, a perfect contrast to the crunchy oatmeal and pecan topping.
This plum crisp is delicious served warm (just be sure to let it sit for at least 40 minutes after baking so the filling can set), topped with vanilla ice cream or whipped cream. And if you’re lucky enough to have leftovers, they’re just as good at room temperature for breakfast or a late-night snack.
Chips are one of those desserts that work wonderfully all year round. Try my strawberry and rhubarb crisp in the spring, my peach crisp in the middle of summer and my apple crisp when the weather cools down.
Contents
What you’ll need to make plum crisp
For the plum filling, you will need red or black plums, granulated sugar, cornstarch, vanilla extract and salt.
For the streusel, you will need all-purpose flour, old-fashioned oats, dark brown sugar, cinnamon, nutmeg, salt, unsalted butter, and pecans.
Step by step instructions
Step 1: Prepare the plum filling. In a large bowl, combine plums, granulated sugar, cornstarch, vanilla and salt. Toss until the plums are evenly coated.
Pro tip: No need to peel the plums, the skin softens completely when cooked and adds a nice color to the filling.
Step 2: Prepare the streusel topping. In a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg and salt, using your fingers to shake off any brown sugar bits. Add the butter and use your fingers to rub it into the dry mixture until it is evenly moistened and clumpy.
Pro tip: Cold butter is the key here: it’s what creates those distinct, crispy lumps in the filling. If your hands are warm and the butter starts to get soft and greasy as you work, place the bowl in the refrigerator or freezer for a few minutes, then continue.
Step 3: Stir in the pecans. Add pecans and stir to combine.
Step 4: Assemble. Transfer the plums to the prepared baking dish and press them into an even layer. Sprinkle streusel evenly on top.
Step 5: Cook and let cool. Bake at 350°F for 40 to 45 minutes, until golden brown and filling is bubbly. Let cool for at least 40 minutes before serving.
MORE FRUITY SUMMER DESSERTS YOU MIGHT LIKE
Plum Crispy
Made with ripe plums and a buttery oat-pecan filling, this easy fruit crisp is the perfect dessert for the end of summer.
Ingredients
For the filling
- 2 kg ripe red or black plums (10 to 15), pitted and cut into ½ inch (13 mm) slices (no need to peel)
- 1 cup Powdered sugar
- 2½ tablespoons cornflour
- ½ teaspoon vanilla extract
- Pinch of salt
For the garnish
- 1 cup all-purpose flour, poured into a measuring cup and leveled
- â…” cup old fashioned oatmeal
- 1 cup (packaged) dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch (13 mm) cubes (plus more to grease the baking dish)
- â…” cup pecans, chopped
Instructions
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Preheat the oven to 350°F (175°C) and place an oven rack in the middle position. Butter an 8-inch square or 2-quart (2 L) baking dish.
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Make the plum filling: In a large bowl, combine the plums, granulated sugar, cornstarch, vanilla and salt. Toss until the plums are evenly coated.
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Make the streusel topping: In a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg and salt, using your fingers to brush out any brown sugar clumps. Add the butter and use your fingers to rub it into the dry mixture until the dry mixture is evenly moistened and clumpy. Stir in the pecans.
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Transfer the plums with any accumulated juice to the prepared baking dish and press them into an even layer. Sprinkle streusel evenly on top. Bake for 40 to 45 minutes, until the topping is golden brown and the filling is bubbling. Remove from oven and let cool for at least 40 minutes before serving.
Remarks
The uncooked crisp can also be frozen for up to 3 months. Bake directly from frozen, adding 10 to 15 minutes to baking time or until topping is golden brown and filling is bubbly. The baked crisp can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat: Reheat the crisp, lightly covered with foil, in a 325°F (165°C) oven for 15 to 20 minutes, or until heated through.
Nutritional information
Per serving (8 servings)Calories: 530kilocaloriesCarbohydrates: 88gProtein: 5gFat: 20gSaturated fat: 8gCholesterol: 30mgSodium: 102mgFiber: 4gSugar: 65g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutrition information is provided as a courtesy and should not be construed as a guarantee. Data is calculated via an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these numbers should only be considered estimates. Various factors such as types of produce or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information of a given recipe. Additionally, different online calculators provide different results based on their own nutritional data sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your favorite nutritional calculator.
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