The most gorgeous and delicious plum crisp you’ve ever tasted. Made with juicy, fresh plums and a buttery crisp topping, this is the perfect summer crisp recipe.
Seasonal Plum Crisp
Say hello to this juicy plum crisp recipe! It’s made with gorgeous fresh plums and a buttery oatmeal crisp topping that is to die for.
If you’ve made our apple crisp or cherry crisp, then you’re sure to love this seasonal recipe. The filling is flavored with vanilla extract and fresh ginger and the crisp topping is truly what dreams are made of – oats, brown sugar, and butter!
Plums are most available during the months of May – October.
The Plum Filling
First things first, let’s chat about this glorious plum filling. Fruit crisps are made with a fruit base and have a few added ingredients for flavor and thickening.
What You Need
- Fresh Plums: make sure to use fresh, ripe plums for this recipe. You can also thaw frozen plums too if that’s what you have.
- Vanilla: vanilla extract is a wonderful, warm flavor-add to this recipe.
- Ginger: freshly grated ginger adds a bit of a zing, but it’s so yummy!
- White Whole Wheat Flour: a little flour in the flilling is going to help thicken things up into a nice pie-like filling. Feel free to use g/f flour or all-purpose.
- Salt: salt brings out all of these flavors. Don’t skip it!
You can absolutely use frozen plums! Just make sure to thaw them first before baking.
The Crisp Topping
I have a thing for crisp topping. Like, it’s one of my favorite things in all the land. This crisp topping is amped up with some add-ins that you’re going to love.
- Butter: butter is what helps turn this topping golden brown and make it extra delicious.
- Rolled Oats: feel free to use rolled oats (old-fashioned oats) or quick cooking. We prefer rolled because it adds great texture.
- White Whole Wheat Flour: flour help bind everything together. Option to use g/f or all-purpose.
- Brown Sugar: we’ve tested crisp recipes using both brown sugar and coconut sugar. While either work, brown sugar is our recommendation!
- Other ingredients: in addition to the basics above, this crisp topping also calls for honey, ginger, and slivered almonds.
To make this recipe vegan, swap the butter for either vegan butter or coconut oil. Then, swap the honey for maple syrup.
To make this recipe gluten-free, make sure to use gluten-free certified rolled oats and then swap the white whole wheat flour for gluten-free all-purpose flour.
Once you’ve got your plum filling and crisp topping situated in the baking dish, it’s time to bake it!
Bake plum crisp at 400ºF for around 40 minutes or until the plums begin to bubble and the crisp begins to brown.
Serving Suggestions
A plum crisp is delicious served on its own, but I am a huge fan of hot and cold desserts. When your crisp comes out of the oven hot, it’s seriously so good to serve it with something cold. Here are a few ideas:
- vanilla ice cream
- homemade whipped cream
- Yogurt
Got leftover plum crisp? Eat it for breakfast! This is one of my all-time favorite things to do with any crisp recipe. Heat up a serving in the morning and serve it with some yogurt or even peanut butter.
Let your crisp cool completely. Then, transfer it into an airtight container and store it in the fridge for up to 3 days.
More of our Favorite…
Crisp Recipes
- Apple Crisp
- Triple Berry Crisp
- Peach Crisp
Filling
- 5 cups sliced plums
- 1 teaspoon vanilla extract
- 1 tablespoon grated fresh ginger
- 2 tablespoons white whole wheat flour
- Pinch of salt
Topping
- 5 tablespoons salted butter, softened
- 1 cup rolled oats
- 1/3 cup white whole wheat flour
- ⅓ cup slivered almonds
- 2 tablespoons honey
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Preheat the oven to 400ºF and spray a 9-inch round baking dish with non-stick cooking spray.
- In a large bowl, toss together the sliced plums, vanilla, and fresh ginger. Be sure the plums are covered in fresh ginger before adding other ingredients.
- Add the white whole wheat flour and salt to the plums, toss, and set aside.
- Pour the plums into the greased pan and spread them out evenly. Set aside.
- Prepare the topping of the crisp by adding the rolled oats, white whole wheat flour, slivered almonds, brown sugar, honey, ginger, and salt to the bowl and mix the ingredients together.
- Then, add in a stick of softened butter and use a fork (or your hands) to cut the butter into the dry ingredients until it forms little crumbles.
- Evenly spread the crumble topping over the plums in the baking dish.
- Bake at 400ºF for 40-50 minutes or until the plum filling begins to bubble, the plums are at the desired consistency, and the crumble topping begins to brown.
- Remove from the oven and let set for 10 minutes before serving.
- Serve with vanilla ice cream or whipped cream.
- Feel free to sub the plums for another fruit such as peaches, nectarines, or berries.
- This plum crisp also works baked in a 9×9-inch square baking dish.
Keywords: plum crisp
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