Plum Crisp

5 from 2 votes

This easy Plum Crisp recipe is the perfect way to enjoy a bounty of fresh fruit!

Course Dessert

Cuisine American

Keyword plum crisp, plum crumble, plum dessert

Prep Time 20

Cook Time 45

Resting Time 10

Total Time 1 15

Servings - 10 people

Calories 405kcal

Author Blair Lonergan

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

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.

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.

In a large bowl, stir together plums, brown sugar, lemon juice, cornstarch and salt. Let sit for 5-10 minutes.

Transfer the plums and their juices to the prepared baking dish. Distribute topping evenly over the fruit.

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.

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!