5.0 from 6 votes
Plum Crisp
This easy Plum Crisp recipe is the perfect way to enjoy a bounty of fresh fruit!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
1 hr 15 mins
Servings: 8 - 10 people
Calories: 405 kcal
Course:
Dessert
Cuisine:
American
Ingredients
FOR THE TOPPING:
- ¾ cup raw oats (I use old-fashioned rolled oats, but quick-cooking oats will also work)
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup Finely chopped pecans
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ½ cup (1 stick) salted butter, melted
FOR THE FILLING:
- 3 lbs. fresh plums, pitted and sliced (about 8 cups total)
- ½ cup light brown sugar
- 2 tablespoons lemon juice
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- Optional, for serving: vanilla ice cream or whipped cream
Instructions
- Preheat oven to 350° F. Grease a 9-inch square baking dish, a deep 9-inch round dish, an 11 x 7-inch dish, or a 10-inch cast iron skillet. Set aside.
Cup of Yum
PREPARE THE TOPPING:
- In a medium bowl, stir together the oats, flour, brown sugar, pecans, cinnamon, nutmeg and salt. Add the melted butter and stir to completely combine, making sure that there are no dry bits of flour. Set aside or chill in the refrigerator for a few minutes while you make the filling.
PREPARE THE FILLING:
- In a large bowl, stir together plums, brown sugar, lemon juice, cornstarch and salt. Let sit for 5-10 minutes.
ASSEMBLE:
- Transfer the plums and their juices to the prepared baking dish. Distribute topping evenly over the fruit.
BAKE:
- Bake, uncovered, until the juices are bubbling and thickened and the top is golden brown, about 40-45 minutes. Let rest for 5-10 minutes before serving. Top with ice cream or whipped cream, if desired.
Notes
- Weigh the plums. You need about 3 lbs. of plums for this recipe, which comes to approximately 8 cups sliced. The total number of plums in the crisp will vary depending on the size of the fruit, so weighing is always the most accurate measure. I used 6 large plums here.
- Don't slice the plums too thin. About ⅓-inch thick should be perfect. They will break down as they bake, so you don’t want them to completely disintegrate in the oven. Some visible plum slices in your filling are ideal.
- When you toss together the filling, make sure that the cornstarch and brown sugar completely dissolves with the juices of the fruit. You shouldn't see any dry, white, powdery chunks of the cornstarch.
- Let the filling mixture sit for 5-10 minutes before transferring to the dish. The sugar will help release some of the juices in the fruit during this time.
- Cool the crisp for at least 5-10 minutes before serving. The filling will thicken slightly as it sets. Serve the warm plum crumble with a scoop of vanilla ice cream for the ultimate treat!
Nutrition Information
Serving
1/8 of the recipe
Calories
405kcal
(20%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
328mg
(14%)
Potassium
376mg
(11%)
Fiber
4g
(16%)
Sugar
44g
(88%)
Vitamin A
946IU
(19%)
Vitamin C
18mg
(20%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8- 10 people
Amount Per Serving
Calories 405
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 405kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 328mg | 14% |
| Potassium | 376mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 44g | 88% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 18mg | 20% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.