Plum Crisp Recipe (Oat Crumble Topping)

Close up baked plum crumble with oats in a white baking dish. Partial view.

Plum Crisp Recipe (Oat Crumble Topping)

Fresh plums baked under a craggy, buttery oat topping that is crunchy and can be made ahead. An easy, old-fashioned crisp that turns ripe summer plums into a jammy, warm dessert in under an hour.

Course Dessert

Cuisine International

Keyword plum crisp, plum crisp no oats, plum crumble with oats

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 363kcal

Author Paula Montenegro

Ingredients

For the topping mixture:

1 cup all-purpose flour
1 cup old-fashioned rolled oats
pinch of salt
¾ cup packed light brown sugar
¼ cup granulated sugar
½ cup unsalted butter melted and cooled but still liquid

For the plums:

1 ½ pounds fresh plums
¼ cup granulated sugar use less if you prefer a more tart dessert
1 tablespoon fresh lemon juice depending on how tart the plums are

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C).

Make the oat crumble topping:

In a large bowl, combine 1 cup all-purpose flour, 1 cup old-fashioned rolled oats, a pinch of salt, ¾ cup packed light brown sugar, and ¼ cup granulated sugar.
Add ½ cup unsalted butter, melted and lukewarm (not hot!). Mix with a fork or spatula until combined. Refrigerate while you prepare the fruit.

Prepare the plum layer:

Have a 9x13-inch oven-safe ceramic baking dish ready. You can butter it if you like.
Cut 1 ½ pounds fresh plums into small pieces, discarding the pits, and spread them evenly in the baking dish. Sprinkle with ¼ cup granulated sugar and 1 tablespoon fresh lemon juice. Toss gently to combine. If your plums are very sweet, you can use 2 or 3 tablespoons of sugar.
Cover the fruit with the chilled crumble, breaking up any large pieces as needed, but don't press it down. It will be unevenly distributed, and that's perfectly fine.
Bake for about 40 minutes, until the topping is dry and golden and the plums are bubbling.
Let cool on a wire rack until warm, about 30 minutes. Serve as is, with whipped cream, or with vanilla ice cream.

Notes

Does a crisp need to be refrigerated? I recommend keeping leftovers in the fridge and covered to avoid dryness. After a while, the plums will start to ferment or macerate in their juices, ruining the dessert, especially if the room is hot.

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