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    Home > Dessert

    Published: Aug 21, 2023 · Modified: Jul 1, 2025 by Helen S Fletcher · This post may contain affiliate links · 22 Comments

    Plum Crisp

    Jump to Recipe Print Recipe

    This easy Plum Crisp recipe uses readily available fresh plums and is ideal for beginners.  It’s much like a pie but with with no crust. The crispy topping stays crunchy under sweet-tart softened plums while a heavy dose of vanilla, turns a ho-hum crisp into a delicious dessert.

    Plum Crisp ready to eat with a spoon in a white bowl.

    There are yellow plums, red plums, black plums and green plums.  They come in all sizes for all tastes.  Mirabelles are considered the sweetest, while Italian prune plums are exactly that – especially sweet when dried into prunes.  There are American, Japanese, and European plums. All About Gardening has an interesting article with photos about the variety of plums.

    My Best Plum Dumplings uses fresh Italian Blue Plums while the Gateau Breton uses them dried as prunes. Both are worth a look!

    I used black plums for this recipe.  They aren’t actually black but a deep purple which I suppose looked black to whomever named them.  They are of the larger variety and hold their shape well when baked.  Santa Rosa's work well also. While plums aren’t peeled, the stones can be a challenge to remove but I’m going to show you an easy way to do that.  

    Jump to:
    • Why You'll Love This Recipe
    • Recipe Ingredients
    • Variations
    • Step by Step Instructions
    • More Fruit Desserts
    • Plum Crisp
    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Why You'll Love This Recipe

    • Simple and Quick to Make - There is nothing complicated about this recipe. It comes together literally in a matter of minutes and is a great finish for any meal. Just stir the topping together, the fruit together, into the pan it goes and bake. That's it!
    • Not too Much Sugar - At the bakery, we reduced the sugar in all of our pies so the flavor the the fruit is forward, not the sugar. I continue to make my fruit desserts this way and think you'll enjoy the enhanced flavor.
    • The crisp topping is plentiful and the crunchy texture blends perfectly with the soft fruit underneath.
    • A plum sauce is how I like to describe the looser than pie juiciness that bakes up.
    • This plum crisp is so delicious on it's own, I don't serve ice cream or anything else with it. Just enjoy the full flavor of the plums and the crisp for an old fashioned dessert that is just as popular today as ever it was.
    • The recipe uses Pantry Ingredients that are probably on hand with the exception of the plums.
    • This dessert is a great family dessert and especially good after barbecue.

    Recipe Ingredients

    Crisp Topping

    The ingredients for the crisp are brown sugar, flour ,rolled oats, salt, butter and baking powder.

    Ingredients read left to right.

    BACK ROW: Brown sugar, flour, old fashioned oats

    FRONT ROW: Baking powder, unsalted butter, baking soda

    Plum Ingredients

    The ingredients for the plums are plums,granulated sugar, salt, flour, and vanilla.

    BACK ROW: Plums, granulated sugar

    FRONT ROW: Salt, flour, vanilla

    Be sure to see the recipe card below for the full ingredients list and instructions.

    Variations

    • Use half plums and half apricots for a change.
    • Substitute all fresh apricots for the plums in equal amounts.
    • Make individual crisps in 6 or 8 ounce ramekins. Place them on a tray and bake until the fruit is soft and the crisp is golden.

    Step by Step Instructions

    The plum is cut around it equator in order to separate it.

    Step 1. Cut the plum through its equator and twist in opposite directions to separate them.

    The pit of the plum is removed using a serrated spoon to make it easy.

    Step 2. Using a spoon with a serrated tip makes removing the pit of the plum much easier. Just go around the pit and lift it out.

    The plums are cut into ¼" slices.

    Step 3. Cut the plums in about ¼" slices. This is easiest done by turning the plum halves over and cutting from the skin side. Place in a large bowl.

    The dry ingredients (sugar, flour and salt) are added to the plums.

    Step 4. Mix the dry ingredients together and add to the plums. Stir to coat them evenly. Set aside.

    All the ingredients for the plum crisp are placed in the bowl of a mixer.

    Step 5. Place all of the ingredients for the crisp in a mixing bowl.

    The ingredients are mixed to form crumbs in the mixing bowl.

    Step 6. Mix on low to bring ingredients together, then on medium to form the crumbs. Do not mix past the crumbs or it will become a paste.

    The plum mixture is poured into a baking dish.

    Step 7. Pour the prepared plums into the baking dish.

    The plums are covered with the crisp before bakingl

    Step 8. Cover the plums evenly with the crisp. Bake as directed.

    Do plums have to be peeled?

    The good news is they don't. Their skins are thin and they add texture to the baked dish.

    How ripe should plums be for baking

    Slightly under ripe or just ripe plums are best so they don't become mushy when baked as fully ripened fruit would do.

    What months to plums come into season

    Late June or early July to September. Asian plums usually ripen earliest in the season, followed by complex cross varieties, and then European plums - some of which will continue ripening into the beginning of fall. The Italian prune plum has a very short season in late August or early September close to the end of the plum season.

    An overhead photo of the finished plum crisp with plums on the right side of the dish and crisp on the left.

    More Fruit Desserts

    • Slice of Blueberry Lemon Pizza
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      Sunny Side Up Apricot Pastries
    • Strawberry Granita
      Strawberry Balsamic Black Pepper Granita
    • Honey Thyme Apple Tart
      Honey Thyme Apple Tart

    If you love this Plum Crisp or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. I appreciate each of you being here!

    Plum Crisp ready to eat with a spoon in a white bowl.

    Plum Crisp

    Helen S Fletcher
    This easy Plum Crisp recipe uses readily available fresh plums and is ideal for beginners.  It’s much like a pie but with no crust.  A heavy dose of vanilla, turns a ho-hum crisp into a delicious dessert.
    4.87 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 35 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 349 kcal

    Ingredients

    Plums

    • 2 pounds black or santa rosa plums
    • ¾ cup granulated sugar (150 grams)
    • 3 to 4 tablespoons all-purpose flour (40 grams)
    • ¼ teaspoon salt
    • 2 teaspoon vanilla extract

    Crisp Topping

    • ¾ cup old fashioned oats (not quick oats) (75 grams)
    • ¾ cup brown sugar (150 grams)
    • ¾ cup all-purpose flour (105 grams)
    • ¼ teaspoon baking soda
    • ¼ teaspoon baking powder
    • 6 tablespoons unsalted butter, softened (85 grams)

    Instructions
     

    Plums

    • Preheat the oven to 375°F. Spray a 9x9 in square pan or the equivalent size with a non-stick baking release. Set aside.
    • The amount of flour to use depends upon how loose you like the plums. Use more if you like a tighter filling.
    • Cut the plums in half along their equator. Twist them in opposite directions to separate. Remove the pit. It is easy to do by going around the pit with a serrated spoon and scooping it out. Prepare all of the plums.
    • Turn the plums, skin side up and slice them about ¼ inch thick. Put them in a large bowl. Add the vanilla.
    • Combine the dry ingredients and stir the into the plums. Let the sit while you prepare the crisp, stirring once in a while.

    Crisp Topping

    • Place all of the ingredients in a mixing bowl. Mix on low speed to bring together. Raise the speed to medium to medium high and mix until crumbs form.

    Assembly

    • Stir the plums well and pour them into the prepared dish. Top with the crisp, spreading it evenly over the plums.
    • Place the dish on a parchment line rimmed sheet pan and place in the oven for 35 to 45 minutes until the plums are soft, the crisp is a medium golden brown and the juices are bubbling out.
    • Serve warm.

    Notes

    I have included step by step instructions with photos to guide  you.
    This recipe calls for regular oatmeal or rolled  oats.  Do not use quick oats.
    If you don't have brown sugar, substitute granulated sugar.  Also, either light or dark brown sugar can be used.
    For safety, place the pan with the plum crisp on a parchment line rimmed sheet pan. This makes it much easier and safer to move it in and out of the oven, especially when it is hot.
    If black plums are not available, substitute Santa Rosas or another similar plum.   
    This is good served warm or room temperature.  
    Store the crisp at room temperature for a day or two if it lasts that long.  

    Nutrition

    Serving: 8servingsCalories: 349kcalCarbohydrates: 66gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 128mgPotassium: 241mgFiber: 2gSugar: 50gVitamin A: 654IUVitamin C: 11mgCalcium: 38mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

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    Reader Interactions

    Comments

      4.87 from 15 votes (6 ratings without comment)

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    1. Sandra says

      November 12, 2024 at 7:59 pm

      4 stars
      Easy and delicious. Family loved it. Now on my desert list

      Reply
      • Helen S Fletcher says

        November 12, 2024 at 11:16 pm

        Hi Sandra - There are so many sweets going through my house I don't usually repeat - but this one I do. We love it also.

        Reply
    2. Tiff says

      September 21, 2024 at 8:25 am

      5 stars
      I've made this 3 times and it's been great every time! I'm using a mix of plums, nectarines, and vine peach cantaloupe. I halved the sugar in both the fruit and the topping (I do this for most recipes) and it's plenty sweet for me. I also added cinnamon because i love it Thanks so much for this great recipe!

      Reply
      • Helen S Fletcher says

        September 21, 2024 at 10:53 am

        Hi Tiff - It sounds great. I love it because it's so easy!

        Reply
    3. Jo Gee says

      August 31, 2024 at 3:58 pm

      4 stars
      I did not read your "Notes" until all my ingredients were mixed in about
      not using quick oats, just wished you would have noted that above in the
      list of ingredients..

      Reply
      • Helen S Fletcher says

        August 31, 2024 at 4:27 pm

        Hi Jo, How did the crips come out? I did say rolled outs in the ingredients picture but will fix it to be more explicit. However, having said that, the crisp should have been fine - maybe just not quite as crisp.

        Reply
    4. Stephanie says

      August 23, 2024 at 3:58 pm

      5 stars
      This was so perfect, I had to leave a comment and say so. I made a few adjustments and it came out perfect. Used a glass 9x12 baking dish. Doubled the recipe with these exceptions. Plums used about 3-4 lbs (enough to fill a 1 gal plastic zip lock, I freeze them cut up for later use and it was the perfect amount). sugar mixed in plums I used 1 1/4 cup with 9T flour. For the crisp topping I used 9T butter. Let it cook for 45min. This is sweet but still some tart coming through - next time I may decrease sugar even more to 1 cup as I love tart. I have 2 more gallon bags of plums in the freezer and I will absolutely be making this over and over year after year as I have a plum tree. Thanks for a wonderful recipe!

      Reply
      • Helen S Fletcher says

        August 23, 2024 at 5:58 pm

        Hi Stephanie, lucky you with a plum tree! I can see why you freeze them....and you never see them frozen in the frozen fruit section. Thanks for sharing.

        Reply
      • Stephanie says

        August 25, 2024 at 8:14 am

        5 stars
        I also wanted to add that I did not use a mixer, but mixed the dry ingredients by hand with a pastry cutter. It worked perfectly to cut the butter in.

        Reply
        • Helen S Fletcher says

          August 25, 2024 at 8:59 am

          Hi Stephanie, My theory is anything that works.

          Reply
    5. Milly S says

      August 18, 2024 at 3:35 pm

      I appreciated that you give ingredient amounts by weight. So much more precise!

      Reply
      • Helen S Fletcher says

        August 18, 2024 at 4:51 pm

        Hi Milly - I agree and the recipe will come out correctly every time. Consistency is wonderful!

        Reply
    6. Terry says

      September 11, 2023 at 11:57 am

      5 stars
      Tried this with nectarines as they were firmer than the plums I had.
      It was delicious! Well received by all. Any other options for the topping? I am not a streusel topping fan myself, although everyone else love it! Thanks Helen!

      Reply
      • Helen S Fletcher says

        September 11, 2023 at 11:33 pm

        Hi Terry - not really - it is integral to the dessert.

        Reply
    7. Carla says

      August 26, 2023 at 3:40 pm

      5 stars
      Hi Helen - thank you for a fabulous recipe. I tend to overbuy at the farmer’s market this time of year and this is such a wonderful use of plums. I had to modify a bit, no mixer in a vacation rental, but melting the butter before adding to the crisp mixture and mixing by hand turned out great.

      Reply
      • Helen S Fletcher says

        August 26, 2023 at 6:44 pm

        Hi Carla, so happy you figured out a way to make this. It was one of my best recipes this summer and I'm super happy so many people like it. Thanks for letting me know. I love to hear from everyone.

        Reply
    8. Diane says

      August 23, 2023 at 5:42 pm

      5 stars
      Wow! This was incredible! Deceptively simple and soooooo delicious. I can normally maintain my self-control around desserts, but I've already had 2 servings since making it this morning and bedtime is still a longtime off! Thanks, Helen (I think)!

      Reply
      • Helen S Fletcher says

        August 23, 2023 at 6:53 pm

        Hi Diane, that was our reaction also. My husband and I just gobbled it down and had to restrain ourselves from not eating all of it in one sitting. I have a good idea how my baking ideas are going to turn out but this was a real winner. So happy you had the same response.

        Reply
    9. Terry says

      August 21, 2023 at 3:27 pm

      Would this work with peaches?

      Reply
      • Helen S Fletcher says

        August 22, 2023 at 7:27 am

        Hi Terry, it absolutely would and it would be great!

        Reply
    10. Rocky says

      August 21, 2023 at 9:45 am

      5 stars
      Hi Helen,
      Thanks for reminding me about the plums. I have not tried this yet but am sure it will be great. When I was growing up we had lots of fruit trees, mostly different kinds of apples, some sour cherries but I always love the italian prune plums. So I will look for some. They should be available soon.
      Hope all is well with you.

      Reply
      • Helen S Fletcher says

        August 22, 2023 at 7:26 am

        Hi Rocky - happy to hear from you. All is well, just really busy. Hope you are loving your new home.

        Reply

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