Plum Oat Crisp

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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.


Units Scale
  • 67 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


  1. Preheat oven to 350˚F.
  2. Remove the pits from the plums and slice into 1 inch thick wedges.
  3. 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.
  4. 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.
  5. 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).
  6. 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.


Keywords: Plums, Oats, Crisp, Crumble, Dessert, Fruit

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