This easy plum crisp is a simple, rustic dessert with sweet, juicy fruit and a buttery oat topping. Serve it warm with vanilla ice cream on top!
If you’re looking for even more plum recipes, don’t miss these damson plum preserves and a damson plum pie, too!
Truly — the best plum crisp recipe that you will ever taste! A fruit crisp is such a great dessert for beginning bakers because it’s almost impossible to mess up. So much easier than a pie, and ready for the oven in about 20 minutes!
One of the Best Plum Desserts You’ll Ever Make
An easy plum crisp is a simple, rustic dessert made with a sweet, juicy plum filling and a golden, buttery crumb topping. While there are many ways to prepare the classic dish, this version stands out for its balanced flavors and fuss-free method.
It’s not too sweet, allowing the fresh plums to shine with just enough brown sugar to enhance their natural flavor. The topping-to-fruit ratio is spot-on; plenty of rich, buttery crunch without overpowering the fruit. A touch of cornstarch thickens the juicy filling to create a saucy consistency without becoming soggy or gummy. Best of all, this quick and easy recipe comes together in just minutes — stir, sprinkle, and bake!
So delicious! The spicing is just right.
– kathleen
Ingredient Notes and Tips for Success
- Weigh the plums. You need about 3 lbs. of fresh, ripe 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.
- Plums have a thin, tender skin, so there’s no need to peel the fruit before baking.
- 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.
- Plums, a relative of peaches and nectarines, are in season from May through early October. This simple dessert is perfect for summer and fall, and can be made with plums alone or combined with other ripe fruit like apples, pears, peaches, or berries.
- Lemon juice provides a bright, acidic touch that balances the sweetness of the fruit and brings out the plums’ natural flavors.
How to Make Plum Crisp
Whether you’re hosting a family supper or casual cookout with friends, this easy plum crisp recipe is the perfect dessert to serve throughout the summer and fall. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Stir together the topping, then pop it in the refrigerator to chill while you make the filling.
- Combine the plums, brown sugar, lemon juice, cornstarch, and salt. Let the fruit sit for 5-10 minutes so that the plums release some of their juices. 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 cornstarch.
- Transfer the filling to a prepared dish, then sprinkle with the topping.
- Bake the crisp in a 350°F oven until the filling is bubbling and thickened and the top is golden brown, about 40 to 45 minutes. Cool the crisp for at least 5-10 minutes before serving. The filling will thicken slightly as it sets.
Serving Suggestions
Plum crisp can be served at room temperature, but it’s always best when it’s still slightly warm from the oven. Top each serving with a scoop of vanilla ice cream or a dollop of whipped cream for the best plum dessert recipe ever! I sometimes add nut free granola for a little extra crunch, too.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Plum Crisp
Ingredients
FOR THE TOPPING
- ¾ cup old-fashioned oats (also called "rolled oats") (can sub with quick oats — not "instant")
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup finely chopped pecans
- ½ teaspoon ground 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 packed 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 the 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.
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 to chill in the refrigerator for a few minutes while you make the filling.
PREPARE THE FILLING
- In a large bowl, stir together the plums, brown sugar, lemon juice, cornstarch, and salt. Let sit for 5-10 minutes so that the plums can release some of their juices.
ASSEMBLE
- Transfer the plums and their juices to the prepared baking dish. Distribute the 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. Serve with ice cream or whipped cream, if desired.
Notes
- Weigh the plums. 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 dissolve with the juices of the fruit.
Nutrition
Preparation and Storage Tips
- Make Ahead: You can bake this dessert up to 24 hours in advance. Allow to cool completely, cover, and refrigerate.
- How to Store: If you plan to enjoy the crisp on the same day that it is baked, then you do not need to refrigerate it before serving. If you don’t plan to serve the crisp on the same day as baking, then the dessert needs to be refrigerated overnight. Leftovers will keep in an airtight container in the fridge for at least 2-3 days or wrapped tightly with a double layer of foil in the freezer for up to 3 months.
- How to Reheat: If frozen, allow the crisp to thaw in the refrigerator overnight. To reheat, warm the crisp in a 350°F oven (uncovered) for 20-25 minutes, or until heated through.
Delicious a little bit tart but that’s how I like it. Served with crème fraiche yummy
– sue
Recipe Variations
- Add a little bit of almond extract or vanilla extract to the filling for even more flavor.
- Both old-fashioned rolled oats (shown here) and quick-cooking oats will work in this topping, so use whichever you prefer.
- Swap out the pecans and use additional oats to make it nut-free, or use almonds, hazelnuts, or walnuts instead.
- I like to bake the plum crisp in a deep 10-inch cast iron skillet. Alternatively, you can use a 9-inch square baking dish or an 11 x 7-inch baking dish. Any similar dish with a capacity of 2 ½ – 3 quarts is fine.
- Combine the plums with other in-season fruit. You need a total of about 8 cups of sliced fruit, so feel free to mix and match the plums with peaches, nectarines, berries, apples and pears. If using apples or pears, which are less juicy than the plums, you will likely need to reduce the cornstarch in the filling by a tablespoon or two.
- If you don’t have fresh plums available, you can substitute with frozen plums instead. Do not thaw the plums first, just add a few extra minutes to the baking time. Be aware that frozen fruit tends to release more liquid, so the filling might be thinner or slightly mushier than a fresh plum filling.
More Fruit Crisp Recipes to Try
Apple Crisp
1 hour hr 20 minutes mins
Pear Crisp
1 hour hr 15 minutes mins
Apple Cranberry Crisp
1 hour hr 10 minutes mins
Originally published in May, 2021, this post was updated in July, 2025.
Can I prepare the filling and the topping ahead of time so that both would sit separately for a few hours actually? I’d then assemble it and bake it. I’d like to make it for a party if possible but I can only do that if I can prep ahead of time. Thank you!
Hi, Kerstin! Yes, I think that should work really well!
Delicious a little bit tart but that’s how I like it. Served with crème fraiche yummy
Thanks, Sue! I’m glad that you liked it!
Thank you, Blaire, for this recipe. So delicious! The spicing is just right.
Wonderful! I’m so glad that you enjoyed it, Kathleen!