Plum Crisp
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!
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
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.
- 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!
Nutrition
Serving: 1serving (⅛ of the recipe) made with coconut oil and served without ice creamCalories: 305kcalCarbohydrates: 48gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 4mgPotassium: 314mgFiber: 5gSugar: 26gVitamin A: 431IUVitamin C: 13mgCalcium: 33mgIron: 2mg
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