Summer just got sweeter with this elegant and effortless Plum Crisp! Dig into this baked dessert at any time of day — with friends after dinner or with a spoon right out of the pan. Pro tip: Sweeten the deal with a scoop of vanilla ice cream!
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I'll be the first to admit that I don't often reach for plum desserts or really any plum recipes. Not because they're not delicious (they're really like nature's candy!) but because when my sweet tooth acts up in the summer, I typically gravitate toward my favorite fruit desserts: peach muffins or peaches and cream pie, for example.
But, it never hurts to step out of your comfort zone, right? That's why when I stumbled across these little gems the other day, I knew I had to turn them into the plum dessert recipe of my dreams, and boy, am I glad I did.
Cue the plum crisp. Holds for applause.
Indulgent, naturally sweet, and ridiculously easy to make, plum crisp with oats has quickly made its way to the top of my dessert repertoire. A rich plum filling featuring the best warming spices sits underneath the crispiest topping of oats and pecans. With a scoop of vanilla ice cream, you've got yourself a tasty treat that your family will ask for time and time again, and that your guests will demand the recipe for.
Whether you're on the hunt for the easiest plum dessert recipes or are simply a fan of fruit crisps like me, I can promise you this baked dish has earned its way into your sweet treat lineup. I know you'll enjoy it as much as I do!
For more summer crisp recipes, check out my Rhubarb Crisp and Peach and Blueberry Crisp.
Why You'll Love This Plum Crisp
Plum crisp is the epitome of an effortless and elegant dessert, ready to be served with a glass of wine at a dinner party, or in the glow of the refrigerator as a midnight snack.
- Out of the norm — When was the last time you baked plum desserts? Like I said above, I rarely (and mistakenly!) reach for plum crisp recipes, which is what makes this one so special. There's no joy like discovering something new and baking it to absolute perfection.
- Effortless — Crisps win me over every single time I make them. They're really, really simple to make – this recipe takes less than one hour, start to finish!
- Dress is up or down — No matter the time of day or the time of year, crisps are equal parts comforting and elegant. I've even been known to eat this one for breakfast. 🫢 This plum crisp is sophisticated enough to serve at a nice dinner party and inviting enough to satisfy a spontaneous sweet craving (directly out of the pan with a spoon, of course).
Ingredients and Substitutions
Let's get to baking! You'll need the following, everyday ingredients to make this dessert time delight!
Plum Filling
Chopped or Sliced Plums - I opted for red plums, but purple and yellow plums also work. Depending on their ripeness, purple plums can be more tart, so you could also use a combination. However, the red plums I used were plenty tart as they were!
Flour - We do not want an overly thin or runny plum filling — that would just ruin the fun. Adding some all-purpose flour thickens it all up.
Sugars - This plays an important role in this recipe, balancing the tart plums. Use cane sugar or granulated sugar, depending on your preference. I use cane sugar whenever possible to make this treat processed sugar-free.
Warming Spices - Cinnamon and cardamom warm things up! I marked cardamom as optional, so feel free to omit it, but trust me, it tastes amazing.
Lemon Juice - Adding a tablespoon of lemon juice to the plum filling will help balance the medley of sweet and tart flavors, while keeping the chopped plums from browning.
Crisp Topping
Oats - Oats serve as the base of the crisp topping, giving the dessert that signature crispy and chewy texture. I used old-fashioned rolled oats because they're thicker, and thicker = chewier.
Flour- All-purpose or whole wheat pastry flour will thicken up the topping and ensure it gets extra crispy.
Sugar - Light brown sugar sweetens it all up, and gives a subtle caramel-y flavor. You can also use cane sugar for a processed sugar-free treat.
Pecans - I love adding a handful of chopped pecans to a crisp or crumble for a warm, nutty flavor and an added bit of crunch. If you have a nut allergy, or are serving a large group where allergies may be present, do not include.
Coconut Oil or Butter - This is what binds the topping and makes it golden brown when baked. To keep this dessert on the healthier side, use coconut oil. Otherwise, you can also use cold butter, chopped into small pieces.
And a pinch of salt to keep all the flavors in check!
How to Make Plum Crisp
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 350°F and spray a 2-quart baking dish (such as an 8x8-inch pan) with non-stick cooking spray.
Step 2: In a large mixing bowl, combine the chopped plums, flour, cinnamon, ground cardamom (if using), cane sugar, and lemon juice until just combined.
Step 3: Pour the plum mixture into the prepared baking pan.
Step 4: In a medium bowl, whisk together the rolled oats, flour, salt, brown sugar, and cinnamon until combined.
Step 5: Add the cold coconut oil or butter to the oat mixture. Cut in with a fork or pastry cutter until the mixture is well combined and resembles coarse pebbles.
Step 6: Stir the chopped pecans into the crisp topping.
Step 7: Pour the crisp topping over the plums.
Step 8: Bake for 45-50 minutes or until the fruit juices bubble around the edges and the crisp crumb topping is golden brown.
Recipe Pro-Tips
- Adjust the sweetness as needed. Sample the plum filling before adding it to the pan. If it's too tart for your liking, add an extra tablespoon of sugar or two.
- Don't over- or under-bake. You'll know the crisp is done baking when the plum filling starts to bubble around the edges, and when the crisp topping is a beautiful golden brown. If you're noticing the top is browning too quickly, cover it loosely with aluminum foil.
- Cool slightly before serving. I recommend letting the crisp cool for at least 30 minutes on a wire rack before enjoying, to allow the sauce to thicken as it cools. I know, patience is hard, but it's worth it here!
Recipe Variations
- Gluten-Free: Swap cornstarch for the all-purpose or whole wheat pastry flour, and use certified gluten-free oats.
- Dairy-Free and Vegan: Use organic cane sugar in both the filling and topping, and coconut oil or vegan butter instead of dairy butter in the topping.
- Mixed Stone Fruits: Any type of stone fruit will make a delicious crisp. Use any combination of 6 cups of chopped plums, apricots, nectarines, or peaches, and follow the recipe directions as listed.
- Walnuts and Almonds: Other nuts, such as almonds and walnuts, work well in the crisp topping, either in addition to or instead of pecans, providing the topping with a similar crunchy texture.
For fall-forward crisp recipes, check out my Apple Crisp and Pear Crisp.
Serving Suggestions
For maximum enjoyment, serve this crisp warm with a large scoop of vanilla ice cream! Bring a pan to your next summer barbecue, potluck, or family dinner, or make a pan just because!
This jammy, comforting treat is also a heavy lifter and can be served any time of day. Leftovers are phenomenal warmed up for breakfast (and are surprisingly nutritious when the crisp is made with cane sugar and coconut oil)!
Storage Directions
- Refrigerating: In an airtight container, leftover crisp will keep in the refrigerator for up to 5 days.
- Freezing: In a freezer-safe container or covered with plastic wrap and aluminum foil, leftover crisp will keep in the freezer for up to 3 months. Cool the crisp completely before covering and freezing it. Defrost the crisp overnight until thawed.
- Reheating: Reheat at 350°F in the oven for 5-10 minutes, or until heated through to re-crisp the topping.
Save this Recipe for Later on Pinterest
More Summer Dessert Recipes
- Strawberry Cobbler
- Strawberry Lemonade Bars
- Apricot Cobbler
- Fresh Cherry Cake
- Cast Iron Peach Cobbler
- Blueberry Coffee Cake
- Peach Bread Pudding
- Zucchini Cake
If you liked and made this Plum Crisp Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Plum Crisp
Ingredients
Plum Filling
- 6 cups pitted and chopped plums
- 3 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom optional
- ¼ cup sugar cane or granulated sugar
- 1 tablespoon lemon juice
Pecan Oat Crisp Topping
- ¾ cup old-fashioned rolled oats
- ¼ cup all-purpose flour or whole wheat pastry flour
- Large pinch salt
- ¼ cup packed light brown sugar or additional cane sugar
- ¾ teaspoon ground cinnamon
- ¼ cup cold coconut oil or butter chopped into small pieces
- ⅓ cup chopped pecans
Instructions
- Preheat the oven to 350°F and spray a 2-quart baking dish (such as an 8x8-inch pan) with non-stick cooking spray.
- In a large mixing bowl, combine the chopped plums, flour, cinnamon, ground cardamom (if using), cane sugar, and lemon juice until just combined.
- Pour the plum mixture into the prepared baking pan.
- In a medium mixing bowl, whisk together the rolled oats, flour, salt, brown sugar, and cinnamon until combined.
- Add the cold coconut oil or butter to the oat mixture. Cut in with a fork or pastry cutter until the mixture is well combined and resembles coarse pebbles.
- Stir the chopped pecans into the crisp topping.
- Pour the crisp topping over the plums. Bake for 45-50 minutes or until the fruit juices bubble around the edges and the crisp topping is golden brown.
Notes
- Refrigerating: In an airtight container, leftover crisp will keep in the refrigerator for up to 5 days.
- Freezing: In a freezer-safe container or covered with plastic wrap and aluminum foil, leftover crisp will keep in the freezer for up to 3 months. Cool the crisp completely before covering and freezing it. Defrost the crisp overnight until thawed.
- Reheating: Reheat at 350°F in the oven for 5-10 minutes, or until heated through to re-crisp the topping.
- Adjust the sweetness as needed. Sample the plum filling before adding it to the pan. If it's too tart for your liking, add an extra tablespoon of sugar or two.
- Don't over- or under-bake. You'll know the crisp is done baking when the plum filling starts to bubble around the edges, and when the crisp topping is a beautiful golden brown. If you're noticing the top is browning too quickly, cover it loosely with aluminum foil.
- Cool slightly before serving. I recommend letting the crisp cool at least 30 minutes on a wire rack before enjoying, to let the sauces thicken as it cools. I know, patience is hard, but it's worth it here!
