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There is something about a warm plum crisp straight from the oven that feels like the best possible way to use ripe summer plums. The fruit collapses into a juicy, sweet-tart filling while the oat topping turns golden and craggy, and the whole thing comes together with barely 15 minutes of hands-on work.
The key here is keeping the butter cold so the topping bakes into those irresistible crispy, buttery clumps instead of melting into a flat layer.
If you end up with more plums than you can bake through, try turning them into a batch of plum jam for the pantry.
Table of Contents
Plum crisp ingredients
For the plum filling
- Fresh plums: Any variety works well here. Leave the skins on because they soften during baking and give the filling a beautiful pink-purple color. No peeling needed.
- Granulated sugar: Use less for sweet, ripe plums and a bit more for tart ones. A little tartness in the filling is actually what makes this crisp so good against the sweet topping.
- Cornstarch: Thickens the plum juices so the filling holds together nicely. If your plums are exceptionally ripe and juicy, you can increase the amount slightly.
- Lemon juice: A squeeze of fresh lemon brightens everything and keeps the plum flavor tasting clean.
- Vanilla extract: Rounds out the filling and adds warmth.
- Cinnamon and salt: A pinch of cinnamon is optional but lovely, and a little salt balances the sweetness.
For the crisp topping
- All-purpose flour: The base of the topping that helps it hold together in those chunky, crumbly pieces.
- Rolled oats: Use old-fashioned rolled oats, not quick oats. They give the topping its signature texture and crunch.
- Brown sugar: Packed brown sugar adds a caramel-like sweetness. Light or dark both work.
- Cinnamon and salt: A touch of warmth and balance in the topping as well.
- Unsalted butter: Must be cold and cubed. Cold butter is what creates those craggy, crispy clumps rather than a flat, dense topping.
See printable recipe card below for the full ingredients list and quantities.
How to make plum crisp
Preheat the oven to 400F (or 350F fan). Lightly grease a 9×13-inch baking dish with a little softened butter, paying attention to the sides.
Halve the plums, remove the stones, and cut the fruit into wedges. There is no need to peel them. Add the plum wedges to the prepared baking dish along with the granulated sugar, cornstarch, lemon juice, vanilla, cinnamon (if using), and salt. Toss everything until the plums are evenly coated, then spread them into an even layer.
In a large bowl, mix the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to rub it into the dry ingredients until the mixture forms coarse crumbs. Leave some larger buttery clumps for that classic craggy topping. Do not work it into a smooth dough.
Scatter the crisp topping evenly over the plums. Do not press or pack it down.
Bake for 35 to 45 minutes, until the topping is golden brown and the plum filling is bubbling around the edges. If the topping starts to brown too quickly before the fruit is bubbling, loosely cover the dish with foil.
Let the crisp rest for at least 15 to 20 minutes after baking. The filling will thicken as it cools. Serve warm, ideally with a scoop of vanilla ice cream or a drizzle of custard.
Tips for the best plum crisp
- Adjust the sugar to your plums. Use the lower amount for sweet, ripe plums and the higher amount for particularly tart ones. A bit of tartness in the filling actually makes the dessert more interesting.
- If your plums are very ripe and juicy, increase the cornstarch by about a tablespoon to keep the filling from being too loose.
- Keep the butter refrigerated right until you are ready to make the topping. Cold butter is what creates those crispy, craggy clumps. If the butter softens too much while you work, pop the bowl into the fridge for 10 minutes before scattering the topping over the fruit.
Serving suggestions
This plum crisp is wonderful on its own, but a scoop of vanilla ice cream or a generous pour of homemade vanilla custard takes it over the top. Whipped cream works beautifully too. Serve it warm for the best contrast between the bubbling fruit and the crunchy topping.
Storage and reheating
Fridge: Once completely cool, cover and refrigerate leftovers for up to 4 days.
Freezer: Cool the baked crisp completely, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm individual portions or the whole dish uncovered in the oven at 350F until heated through. Reheating in the oven helps bring back the crispness of the topping.
More fruit crisps and crumbles to try
If you love this plum crisp, here are a few more easy baked fruit desserts to add to your rotation.
If you make this recipe, I would love to hear how it turned out! Please leave a star rating and a comment below. Your feedback means so much and helps other readers find the recipe too.
Plum Crisp
Ingredients
Plum Filling
- 1 1/2 kg fresh plums (about 3 1/3 lb)
- 115 g granulated sugar (1/2 cup, adjust to taste)
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 pinch salt
Crisp Topping
- 170 g all-purpose flour (1 1/3 cups)
- 140 g rolled oats (1 1/2 cups)
- 160 g brown sugar (3/4 cup), packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 170 g unsalted butter (3/4 cup), cold and cut into small cubes
For the Baking Dish
- 1 teaspoon softened butter for greasing
Instructions
- Preheat the oven to 400F (200C conventional) or 350F (180C fan). Lightly grease a 9×13-inch baking dish with softened butter, paying particular attention to the sides.
- Halve the plums, remove the stones, and cut the fruit into wedges. There is no need to peel them.
- Add the plum wedges to the prepared baking dish. Add the granulated sugar, cornstarch, lemon juice, vanilla, cinnamon (if using), and salt. Toss until the plums are evenly coated, then spread them into an even layer.
- In a large bowl, mix the flour, rolled oats, brown sugar, cinnamon, and salt until combined.
- Add the cold cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub or cut the butter into the mixture until it forms coarse crumbs with some larger buttery clumps remaining. Do not work it into a smooth dough.
- Scatter the crisp topping evenly over the plums. Do not press or pack it down.
- Bake for 35 to 45 minutes, until the topping is golden brown and the plum filling is bubbling around the edges. If the topping browns too quickly before the fruit is bubbling, loosely cover the dish with aluminum foil.
- Allow the plum crisp to rest for at least 15 to 20 minutes after baking. The filling will thicken slightly as it cools. Serve warm with vanilla ice cream or custard.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
