When it comes to rustic, simple desserts, crumbles and crisps are at the top of the list. They take no time at all to whip up and are always a crowd pleaser. I’ve yet to meet someone who turns down a serving or two. This plum oat crisp is one of my favourite stone fruit desserts, a true testament to the joys of embracing the bounty of the season’s fresh fruit.
A couple of summers back, I happened to be in the Niagara Region right when summer was at its peak. The warmth and sun had every plum tree in full swing, yielding some of the juiciest and freshest plums you could imagine. It was during this time that I got the inspiration to whip up a delicious fruit crisp, with plums as the star ingredient. I love using classic recipes and switching out the fruit to create new flavour combinations.
This is a rustic fruit dessert and has a crisp, crumble topping. It has become a go-to dessert in my household and is always a big hit with the whole family. This easy plum crisp is not just delightful – it’s perfection captured in every bite! Whether enjoyed in the peak of summer or on a warm evening in early October, this plum crisp recipe offers the best results, making it the perfect way to showcase the best plums of the season.
While the plums are the stars of the dish the crumble topping is the secret to the dessert’s charm. The rolled oats, brown sugar, butter and toasted pecans come together into a golden brown crisp. This is what takes the plum crisp topping from ordinary to downright irresistible and the perfect dessert. You can find all of your dry ingredients at your local Bulk Barn Store.
- Fresh plums
- Old fashioned oats
- Brown sugar
- All-purpose flour
- Unsalted butter
Variations & Add-Ons
The fun part about making crisps is how versatile they are. It’s an easy way to use up odds and ends around the kitchen too.
- Add other fruits; fresh blueberries, fresh peaches, fresh raspberries
- Change up the nuts; walnuts, almonds, hazelnuts
- Add a citrus note; lemon zest, orange zest
- Add more spice; ground cinnamon, ground ginger, ground cloves
Make it gluten free! You can easily adapt the recipe to make the topping mixture gluten free. Use your favourite gluten free flour and use corn starch as a thickener in the filling.
Use whole-wheat flour to make a hearty and healthier plum dessert.
Tips for the Perfect Plum Oat Crisp
- Choose ripe but slightly firm plums. They should yield slightly when pressed. If they are too soft the texture of the crisp will be more like mush.
- I like to leave the skins on the plums for a contrast of colour and textures. But you can remove the skins which will make the crisp easier to eat. You can also cut the plums into cubes.
- Slice your plums the same size to ensure even baking. This prevents having some plums overly softened while others are too firm.
- Opt for a glass or ceramic baking dish (I like using deep pie dishes). It promotes even heat distribution.
- If your topping isn’t clumping together and looks dry, add a little more butter. Be careful not to add too much, an extra tablespoon should do it (a little bit goes a long way)!
How To Make a Plum Oat Crisp
Step One: Prep your plums; evenly slice your plums and discard the pits. In a large bowl toss plums with brown sugar, flour and all-spice. Set aside.
Step Two: Toast pecans on low heat and then roughly chop.
Step Three: In a medium bowl add your dry ingredients; oats, brown sugar, flour, all-spice, and salt, mix to combine. Add toasted pecans and mix. Then add butter in cubes and using your fingers rub the butter into the flour mixture until it clumps together.
Step Four: Add your plums and all the juices to a baking dish. Top with dollops of butter and then add the crumble topping. Bake until the filling is bubbling and the top is golden brown. Let rest and enjoy with a scoop of vanilla ice cream.Print
Plum Oat Crisp
In this simple plum oat crisp, ripe plums take the spotlight. Their natural sweetness is enriched by the warmth of brown sugar and a touch of all-spice. On top of the juicy plum layer, there’s a satisfying crisp oat topping – a blend of oats, butter, brown sugar, and pecans. Everything comes together to create a delightful contrast of textures that’s as pleasing to the palate as it is to the eye.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10–12 1x
- Category: Tarts & Crumbles
- Method: Baking
- Cuisine: American
- 6–7 large plums
- 1/4 cup packed brown sugar
- 1 Tablespoon all-purpose flour
- 1/2 teaspoon all-spice
- 2 Tablespoons unsalted butter
- 1/2 cup pecans, toasted and roughly chopped
- 1 1/2 cups old fashioned oats
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 3/4 teaspoon all-spice
- 1/4 teaspoon salt
- 6 Tablespoons (84 g) unsalted butter, at room temperature
- Preheat oven to 350˚F.
- Remove the pits from the plums and slice into 1 inch thick wedges.
- In a large bowl make your filling, add plum slices, brown sugar, flour, and the all-spice. Mix well, coating all the plums. Drop the butter on top in 2 cubes and set aside.
- Make your crumble. In another mixing bowl, add oats, flour, brown sugar, all-spice, salt and toasted pecans. Mix to combine. Add butter in dollops and with your fingers rub the butter into the mixture until the mixture clumps/crumbles together.
- In a large pie dish, or a 9″ x 9″ baking dish add your plum mixture. Sprinkle the top with the butter crumble (don’t pack it down, leave it loose on top).
- Bake for 38-40 minutes, or until the mixture is bubbly and the top is crisp and brown.
Broil the top of the crumble for an extra 2-3 minutes to get an extra crispy topping.
Store in the refrigerator for up to 3 days. Cover with plastic wrap or transfer to an airtight container to keep it fresh.
- Serving Size: 1 of 12 servings
- Calories: 228
- Sugar: 10.1g
- Sodium: 107mg
- Fat: 12.4g
- Saturated Fat: 5.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 26.7g
- Fiber: 3g
- Protein: 3.7g
- Cholesterol: 20mg
Keywords: Plums, Oats, Crisp, Crumble, Dessert, Fruit
Both crumbles and crisps are desserts that have a fruit base with a similar topping. The main difference is in the texture of the topping. A crumble has a more traditional streusel-like topping without oats, while a crisp features oats, resulting in a crispy texture. Both desserts are loved for their warm, comforting flavours and the contrast between sweet, juicy fruit and a crunchy topping.
Yes, for the freshest option prep plums and make your crumble topping the night before. Keep separate and store in the refrigerator overnight. Once ready assemble the crisp and bake as directed. Or make your crisp ahead of time, let cool completely and store in the refrigerator for up to three days. Reheat in a preheated oven at 350˚F for approx. 25 minutes or until the filling is warm in the centre. Or serve at room temperature.
Peeling the plums is optional and depends on your personal preference. The skins can add a rich colour and more flavour to the dessert. However, if you prefer a smoother texture, you can simply peel the plums before slicing and using them.
Absolutely! You can easily make individual portions by using ramekins or small baking dishes. Make sure to adjust the baking time accordingly since smaller portions will bake faster.
Yes, quick oats can be used, but they will result in a slightly different texture. Rolled oats are preferred to provide a heartier texture. If you use quick oats, the topping will be softer and not as crisp.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.