This is a wonderful dessert to make in late summer or early fall, when plums are at their peak. As the plums bake, they become jammy, tart, and sweet—a perfect contrast to the crunchy oat and pecan topping.
This plum crisp is delicious served warm (just be sure to let it rest for at least 40 minutes after baking so the filling can set), topped with vanilla ice cream or whipped cream. And if you’re lucky enough to have leftovers, they’re just as good at room temperature for breakfast or a late-night snack.
Crisps are one of those desserts that work beautifully year round. Try my strawberry rhubarb crisp in the spring, peach crisp in the height of summer, and apple crisp when the weather turns cool.
What You’ll Need to Make A Plum Crisp
For the plum filling, you’ll need red or black plums, granulated sugar, cornstarch, vanilla extract, and salt.
For the streusel, you’ll need all-purpose flour, old-fashioned oats, dark brown sugar, cinnamon, nutmeg, salt, unsalted butter, and pecans.
Step-By-Step Instructions
Step 1: Make the plum filling. In a large bowl, combine the plums, granulated sugar, cornstarch, vanilla, and salt. Mix until the plums are evenly coated.
Pro tip: No need to peel the plums—the skins soften completely during baking and add a nice color to the filling.
Step 2: Make the streusel topping. In a medium bowl, mix the flour, oats, brown sugar, cinnamon, nutmeg, and salt, using your fingers to rub out any lumps of brown sugar. Add the butter and use your fingers to rub it into the dry mixture until evenly moistened and clumpy.
Pro tip: Cold butter is key here—it’s what creates those distinct, crispy clumps in the topping. If your hands are warm and the butter starts to get soft and greasy as you work, pop the bowl in the fridge or freezer for a few minutes and then continue.
Step 3: Stir in the pecans. Add the pecans and stir to combine.
Step 4: Assemble. Transfer the plums to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top.
Step 5: Bake and cool. Bake at 350°F for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Cool for at least 40 minutes before serving.
MORE FRUITY SUMMER DESSERTS YOU MAY LIKE
Peach Cake with Pecan Streusel
Plum Galette
Late Summer Plum Cake
Fresh Strawberry Cake
Plum Crisp
Made with ripe plums and a buttery oat-pecan topping, this easy fruit crisp is the perfect late-summer dessert.
Servings 6 to 8
Calories 530kcal
Ingredients
For the Filling
- 2 lb ripe red or black plums (10 to 15), pitted and cut into ½-in (13-mm) slices (no need to peel)
- 1 cup granulated sugar
- 2½ tablespoons cornstarch
- ½ teaspoon vanilla extract
- Pinch salt
For the Topping
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- ⅔ cup old-fashioned rolled oats
- 1 cup (packed) dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into ½-in (13-mm) cubes (plus more for greasing the baking dish)
- ⅔ cup pecans, chopped
US Customary – Metric
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Butter an 8-in square or 2-qt (2L) baking dish.
- Make the plum filling: In a large bowl, combine the plums, granulated sugar, cornstarch, vanilla, and salt. Mix until the plums are evenly coated.
- Make the streusel topping: In a medium bowl, mix the flour, oats, brown sugar, cinnamon, nutmeg, and salt, using your fingers to rub out any lumps of brown sugar. Add the butter and use your fingers to rub it into the dry mixture until the dry mixture is evenly moistened and clumpy. Stir in the pecans.
- Transfer the plums with any accumulated juice to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 40 minutes before serving.
Notes
Make-Ahead/Freezing Instructions: The crisp can be assembled up to 1 day ahead of time, covered tightly, and refrigerated. Bake as directed, adding a few extra minutes if needed. Leftover crisp can be covered and stored in the refrigerator for up to 4 days.
The unbaked crisp can also frozen for up to 3 months. Bake directly from frozen, adding 10 to 15 minutes to the baking time or until the topping is golden brown and the filling is bubbling. The baked crisp can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the crisp, covered loosely with foil, in a 325°F (165°C) oven for 15 to 20 minutes, or until heated through.
Nutrition
Per serving (8 servings)Calories: 530kcal | Carbohydrates: 88g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 102mg | Fiber: 4g | Sugar: 65g
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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