Plum Crisp

5 from 10 votes

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.

Prep Time35

Cook Time35

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: easy,, plums

Servings: servings

Calories: 349kcal

Author: Helen S Fletcher

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 oatmeal (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