Plum Crisp

Top view of a baked strawberry rhubarb crisp with the topping removed over a small part of it

This honey-sweetened plum crisp is the perfect balance of sweet, tangy, and warmly spiced. Juicy plums are baked with cinnamon, ginger, nutmeg, and a hint of orange zest, then topped with a golden, nutty walnut crumble. It’s an easy summer dessert that tastes just as good for breakfast the next day.

Course Pies, Tarts and Other Desserts

Cuisine American

Keyword berry crisp, blueberry crisp, rhubarb crisp, strawberry rhubarb crisp

Prep Time 15

Cook Time 45

Additional Time 30

Total Time 1 30

Servings servings

Calories 414kcal

Author Laura Bashar | Family Spice

Ingredients

Filling Ingredients

2 pounds fresh plums
¼ cup honey
3 tablespoon all purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon grated nutmeg
1 orange grated zest only

Topping Ingredients

⅔ cup old-fashioned oats
⅓ cup all purpose flour
⅓ cup brown sugar packed
¼ cup walnuts chopped
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt
4 tablespoon cold butter unsalted, cut into small pieces

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Instructions

Preheat oven to 350ºF.
In a medium-sized bowl mix together the oats, flour, brown sugar, cinnamon, ginger and salt.
With your fingers rub the butter into oat mixture until coarse crumbs form.
In another large bowl gently mix together chopped plums, honey, all purpose flour, spices and zest.
Pour fruit into a shallow 2-3 quart baking dish and sprinkle evenly with topping. Add walnuts.
Bake for 45 minutes or until topping is golden brown and fruit is bubbling.
Let crisp sit for 30 minutes, then serve warm or at room temperature.

Notes

Serving Suggestions: Serve with vanilla ice cream or whipped cream. Also substitute walnuts with pistachios, almond slices or pecans.

TO STORE: Store any leftover fruit crisp in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers, but the topping won’t be crispy when thawed and reheated. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months

REHEAT: You can reheat the entire crisp the next day in a a 400°F oven or you can heat individual bowls of crisp in the microwave, about 1 minute on high heat.

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