Got ripe plums? This easy plum crisp is the perfect way to use them. Buttery, crisp, and bursting with sweet-tart summer fruit.
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 a 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.
