What is the difference between a crumble and a crisp?

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.

Can you make a plum oat crisp ahead of time?

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.

Should I peel the plums before using them?

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.

Can I make individual portions instead of a large crisp?

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.

Can I use quick oats instead of rolled oats to make a plum crisp?

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.

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.

Author: Alie Romano
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 10-12 1x
Category: Tarts & Crumbles
Method: Baking
Cuisine: American

Ingredients

Units Scale

6–7 large plums
1/4 cup packed brown sugar
1 Tablespoon all-purpose flour
1/2 teaspoon all-spice
2 Tablespoons unsalted butter

Topping/Crumble

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

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Instructions

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.

Notes

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.

Nutrition

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

Find it online: https://bakingforfriends.com/plum-oat-crisp/