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Square overhead image of a skillet of plum crisp served with vanilla ice cream.
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5 from 2 votes

Plum Crisp

This easy plum crisp recipe is the perfect way to enjoy a bounty of fresh fruit!
Course Dessert
Cuisine American
Keyword plum crisp, plum crisp recipe, plum crumble, plum desserts, plum recipes, recipes using plums
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8 - 10 people
Calories 405kcal
Author Blair Lonergan

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.
    Mixing together the crumb topping for a plum crisp recipe.

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.
    Filling for a plum crisp in a mixing bowl.

ASSEMBLE

  • Transfer the plums and their juices to the prepared baking dish. Distribute the topping evenly over the fruit.
    Topping on a plum crisp before baking.

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.
    Square overhead shot of bowls of plum crisp.

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

Serving: 1/8 of the recipe | Calories: 405kcal | Carbohydrates: 62g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 328mg | Potassium: 376mg | Fiber: 4g | Sugar: 44g | Vitamin A: 946IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 1mg