Plum Crisp
Ingredients
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- 2 1/2 pounds plums – pitted and sliced (~18.5 medium plums)
- 1/2 cups granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp fine salt
- 3/4 cups all-purpose flour
- 3/4 cups old-fashioned rolled oats
- 1/2 cups light brown sugar – packed
- 1 tsp ground cinnamon
- 1/4 tsp fine salt
- 8 tbsp unsalted butter – cold, cut into small cubes
Instructions
1. Heat the oven to 375°F (190°C) with a rack in the center.
2. Pit and slice the plums into 0.5-inch wedges.
3. In a large bowl, toss the plums with the granulated sugar, cornstarch, lemon juice, and 0.25 tsp fine salt until evenly coated. Let sit 10 minutes to draw out juices.
4. Scrape the plum mixture and all juices into a 2-quart baking dish (about 9-inch square) and spread into an even layer.
5. In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and the remaining 0.25 tsp fine salt.
6. Add the cold, cubed butter to the dry mixture. Use your fingers or a pastry cutter to work it in until the mixture forms moist crumbs that hold together when squeezed.
7. Crumble the topping evenly over the plums, breaking up any very large clumps.
8. Bake until the fruit is bubbling in the center and the topping is deeply golden, 40–50 minutes. If the topping browns too quickly, tent loosely with foil.
9. Cool on a rack for at least 15 minutes to allow the juices to thicken, then serve warm (plain or with ice cream or lightly sweetened whipped cream).
Plum crisp is a cozy fruit dessert that pairs jammy, tart-sweet plums with a crunchy, buttery oat topping. The contrast of soft, syrupy fruit and nubbly, cinnamon-scented crumbs makes it as comforting as it is texturally satisfying. Served warm with its bubbling juices and crisp lid, it hits a balance of bright acidity and caramel notes that appeals to both fruit lovers and dessert traditionalists.
Crisps emerged as a homey, economical alternative to pastry pies, gaining traction in North America in the early 20th century alongside kin like crumbles and cobblers. While Britain popularized the oatless “crumble,” the American-style crisp typically includes oats in the topping for extra crunch. Plums, with their natural pectin and sweet-tart profile, became a regional and seasonal favorite, especially late summer through early fall when the fruit is abundant.