Best 14 Plum Crisp Recipes

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Indulge in a delightful culinary experience with our exquisite Plum Crisp, a harmonious blend of sweet and tart flavors that will tantalize your taste buds. This irresistible dessert features a delectable filling made from fresh, juicy plums, perfectly seasoned with a touch of sweetness and a hint of spice. The crisp topping, crafted with a combination of oats, flour, and brown sugar, adds a delightful crunch and golden-brown finish, creating a textural contrast that will keep you coming back for more.

Whether you prefer a classic Plum Crisp recipe, a gluten-free version for those with dietary restrictions, or a unique Plum Crisp with a streusel topping, we have a recipe to suit every palate. Our collection caters to a range of preferences, ensuring that everyone can savor the goodness of this delectable treat. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones craving for more. Get ready to experience the perfect balance of flavors and textures in every bite of our irresistible Plum Crisp.

Here are our top 14 tried and tested recipes!

PLUM CRISP WITH CRUNCHY OAT TOPPING



Plum Crisp with Crunchy Oat Topping image

Made with fresh plums and a crunchy oat topping, this crisp is a lighter alternative to classic fruit pie. It goes over well with the women in my church group.-Deidre Kobel, Boulder, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

3/4 cup old-fashioned oats
1/3 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar, divided
1/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, softened
1/4 cup chopped walnuts
5 cups sliced fresh plums (about 2 pounds)
1 tablespoon quick-cooking tapioca
2 teaspoons lemon juice

Steps:

  • In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 107mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.

PLUM OATMEAL CRISP



Plum Oatmeal Crisp image

Irresistible desserts don't need a mile-long ingredient list or an elaborate prep -- and this tempting crisp proves it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 6

1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
1 cup plus 2 tablespoons packed light-brown sugar
1/2 cup old-fashioned rolled oats (not quick-cooking)
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2 1/2 pounds ripe plums (about 8), cut into 1-inch pieces

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.
  • In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.

Nutrition Facts : Calories 446 g, Fat 16 g, Fiber 3 g, Protein 4 g

PLUM CRISP



Plum Crisp image

"We just love plums, so I developed this new twist on the old apple crisp to satisfy our plum cravings," said Olivia Smith from Richmond, Massachusetts. This tart, sweet crisp bakes up golden brown and crunchy.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 servings.

Number Of Ingredients 7

3 medium plums, sliced
Dash ground nutmeg
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup old-fashioned oats
3 tablespoons butter, melted
1/4 teaspoon almond extract

Steps:

  • Arrange plums in a 7-in. pie plate coated with cooking spray. Sprinkle with nutmeg; set aside. In a small bowl, combine the flour, sugar and oats; stir in butter and extract. Sprinkle over plums., Cover and bake at 350° for 40 minutes; uncover and bake 10-15 minutes longer or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts : Calories 266 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 81mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.

OATMEAL, ALMOND, PEAR AND PLUM CRISP



Oatmeal, Almond, Pear and Plum Crisp image

Categories     Fruit     Nut     Dessert     Bake     Low Sodium     Pear     Plum     Almond     Oat     Fall     Healthy     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1/2 cup quick-cooking oats
1/2 cup (packed) golden brown sugar
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 tablespoons sliced almonds
3 medium pears (about 18 ounces), peeled, cored, thinly sliced
3 large plums (about 10 ounces), halved, pitted, thinly sliced
2 tablespoons sugar
1 tablespoon fresh lemon juice
Pinch of ground nutmeg
Nonfat frozen yogurt (optional)

Steps:

  • Preheat oven to 350°F. Mix first 3 ingredients in bowl. Add oil; mix with fork until coarse crumbs form. Mix in almonds.
  • Combine fruit in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and nutmeg over. Sprinkle with oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes. Serve with frozen yogurt.

PLUM CRISP



Plum Crisp image

Categories     Food Processor     Dairy     Fruit     Nut     Dessert     Bake     Fourth of July     Vegetarian     Plum     Tree Nut     Almond     Oat     Summer     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 15 x 9-inch crisp

Number Of Ingredients 14

For topping
3/4 cup sliced almonds
1 stick (1/2 cup) cold unsalted butter
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
3/4 cup old-fashioned rolled oats
3/4 teaspoon cinnamon
1/2 teaspoon salt
For filling
3/4 cup water
4 teaspoons cornstarch
3 pounds Italian prune plums
1/2 cup sugar
Accompaniment: vanilla ice cream

Steps:

  • Preheat oven to 375°F.
  • Make topping:
  • On a baking sheet toast almonds until golden, 10 to 15 minutes. Cut butter into bits. In a food processor blend flour, brown sugar, 1/2 cup oats, cinnamon, salt, and butter until mixture resembles coarse meal. In a bowl stir together flour mixture, remaining 1/4 cup oats, and almonds.
  • Make filling:
  • In a small bowl stir water and cornstarch until combined. Halve and pit plums. In a 12-inch skillet cook plums and sugar over moderate heat, stirring, until sugar is melted. Stir in cornstarch mixture and simmer, stirring, 15 minutes, or until mixture is thickened. Transfer plum mixture to a 15 x 9-inch (3-quart) baking dish.
  • Sprinkle topping over plums. Bake mixture in middle of oven 40 to 45 minutes, or until topping is crisp and golden, and cool on a rack 10 minutes.
  • Serve dessert warm with ice cream.

PLUM OATMEAL CRISP



Plum Oatmeal Crisp image

Categories     Dessert     Bake     High Fiber     Plum     Oat     Summer     Gourmet

Yield Serves 2 with leftovers

Number Of Ingredients 12

3 plums (1/2 pound), chopped (about 1 3/4 cups)
1 teaspoon fresh lemon juice
1/4 cup granulated sugar
1/3 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup finely chopped walnuts
3 tablespoons cold unsalted butter, cut into bits
vanilla ice cream as an accompaniment if desired

Steps:

  • In a bowl stir together the plums, the lemon juice, and the granulated sugar and spread the mixture evenly in the bottom of an buttered 8-inch-square pan. In another bowl blend the brown sugar, the flour, the oats, the salt, the cinnamon, the ginger, the walnuts, and the butter until the mixture resembles coarse meal. Sprinkle the brown sugar mixture evenly over the plum mixture and bake the dessert in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is crisp. (For a crisper topping, after baking the crisp broil it under a preheated broiler for 2 minutes.) Serve the crisp warm with the vanilla ice cream.

PLUM BERRY CRISP



Plum Berry Crisp image

The charm of this simple dessert is obvious: It takes sweet summer fruits and cooks them down so that everything good about them becomes even better.

Provided by Shelley Wiseman

Categories     Berry     Fruit     Dessert     Bake     Quick & Easy     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

For filling
1 1/2 pounds purple plums, cut into 1/2-inch wedges
1 cup blueberries (5 ounces)
1 cup blackberries (5 ounces)
1/3 to 1/2 cup packed light brown sugar (depending on sweetness of fruit)
For topping
1 cup rolled oats
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/2 stick unsalted butter, cut into bits and softened
1/4 teaspoon salt

Steps:

  • Preheat oven to 425°F with rack in upper third.
  • Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
  • Meanwhile, blend together all topping ingredients in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.
  • Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.

PAN ROAST VENISON WITH PLUM SAUCE, SWEET CORN CAKES AND CRISP SQUASH BLOSSOMS



Pan Roast Venison with Plum Sauce, Sweet Corn Cakes and Crisp Squash Blossoms image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 28

1/2 pound corn kernels, cooked
1/4 cup finely diced onion
2 tablespoons chopped scallion
1/2 teaspoon minced garlic
2 eggs
3/4 cup flour
1/4 cup cornmeal
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1 tablespoon oil
1 1/2 pounds venison leg fillet or venison strip loin, trimmed and deveined
Salt and freshly cracked black pepper
8 squash or pumpkin blossoms* (See Cook's Note)
Tempura batter, recipe follows
Oil, for frying
Plum Demi-glace, recipe follows
1 cup flour
1/2 cup cornstarch
1 egg yolk
Pinch salt
Ice water
6 ripe purple plums
1/2 tablespoons diced ginger
1/4 cup white wine vinegar
1/4 cup sugar
1/4 cup water
1/2 cup demi-glace

Steps:

  • Venison and Squash Blossoms:
  • Puree 1/2 of the cooked corn in a food processor until smooth. Mix remaining corn, onions, scallions, garlic, and eggs in a separate bowl.
  • In a separate bowl, mix together flour, cornmeal, baking powder, sugar, and salt. Add dry ingredients to corn mixture and blend well. Let rest, refrigerated, for at least 15 minutes.
  • Spoon cake mix into a heated, oiled nonstick skillet and spread out to form 2-inch pancakes. Cook, over medium heat, for about 2 to 3 minutes, or until golden. Turn over and finish cooking pancakes.
  • Note: corn pancakes can be made ahead and reheated in a moderate oven.
  • For the Venison and Squash blossoms: Preheat oven to 400 degrees F.
  • Heat a thick, ovenproof skillet until quite hot. Add just enough oil to coat bottom. Season venison liberally with salt and pepper. Place in skillet and brown on 1 side. Turn venison over and place skillet in oven to finish cooking. Cook venison to medium rare, about 6 minutes, or until an instant read thermometer registers 135 degrees F.
  • Heat a deep pot of oil or a fryer to 360 degrees F.
  • As venison is cooking, gently dip squash blossoms into tempura batter, and fry in oil until crisp and golden. Remove and drain on paper towels.
  • Remove venison from oven and let rest for 5 minutes.
  • Slice venison against the grain of the meat and divide onto 4 plates. Place warm corn cakes above the meat. Sauce in front, serving remaining sauce on the side. Garnish with squash blossoms and serve immediately with Plum Demi-glace.
  • In a bowl, mix together flour, cornstarch, egg yolk, and salt and mix well. Add water, starting with 1/2 cup, until batter is a thin pancake batter consistency.
  • Place all ingredients in a heavy saucepan and simmer until very soft. Push through a mesh strainer to remove pulp. Add demi-glace and keep warm.

MY PLUM CRISP



My Plum Crisp image

A delicious variation on the traditional crisp. Great on a cold winter's night served with whipped cream.

Provided by super14

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

1 cup rolled oats
1 tablespoon softened butter
2 tablespoons brown sugar
6 ripe plums, pitted and chopped
⅓ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 cup rolled oats
2 tablespoons brown sugar
1 tablespoon softened butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Mix together 1 cup of rolled oats, 1 tablespoon of butter, and 2 tablespoons of brown sugar in a bowl; press the mixture into the bottom of the prepared baking dish. Lightly toss together the plums, white sugar, flour, cinnamon, and nutmeg in another bowl. Spread the plum mixture over the crust. Mix 1 cup of oats, 2 tablespoons of brown sugar, and 1 tablespoon of butter in a bowl until well combined, and sprinkle the crumble mixture over the top of the plums.
  • Bake in the preheated oven until the plum filling is bubbling and the crisp topping is browned, about 35 minutes. Serve warm.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 36.7 g, Cholesterol 7.6 mg, Fat 4.5 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 23.7 mg, Sugar 20.2 g

PRUNE PLUM CRISP



Prune Plum Crisp image

Plums are traditional in German baking. My mother used to make Zwetschen Kuchen, a plum cake with yeast dough every fall around the Jewish New Year. I loved the Plums, but hated the dough. I used an apple crisp recipe, but substituted plums for the apples

Provided by mandabears

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs Italian plums
1 tablespoon lemon juice
1 1/4 cups granulated sugar
2 tablespoons cornstarch
1 cup flour
1/2 cup old fashioned oats
1/2 teaspoon salt
1/2 cup unsalted butter

Steps:

  • Preheat oven to 350 degree Fahrenheit.
  • Pit and quarter the plums.
  • Sprinkle 1 tablespoon lemon juice over plums.
  • Mix 3/4 cup sugar, cornstarch, and combine with the plums.
  • Place in a 9 x 9 inch square cake pan.
  • Combine flour, oats, 1/2 cup sugar, and salt.
  • Cut butter into mixture until crumbly.
  • Sprinkle over the plums.
  • Bake until the topping is browned and the fruit is bubbly, about 1 hour.
  • Serve either warm or cold.
  • Great with vanilla ice cream or frozen vanilla yogurt.

Nutrition Facts : Calories 513.9, Fat 16.6, SaturatedFat 9.9, Cholesterol 40.7, Sodium 196.8, Carbohydrate 90.7, Fiber 4.4, Sugar 64.4, Protein 5

PLUM GOOD CRISP



Plum Good Crisp image

This is a great crisp that goes well with any meal, but you can also serve it as a breakfast treat or snack.When it's warm, it can't be beat! -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

4 cups sliced fresh plums (about 1-1/2 pounds)
3 medium nectarines, sliced
1-1/2 cups fresh blueberries
3 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 cup maple syrup
2 tablespoons lemon juice
TOPPING:
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon salt
4 teaspoons unsweetened apple juice
4 teaspoons canola oil
1-1/2 teaspoons butter, melted

Steps:

  • Preheat oven to 400°. Place fruit in a large bowl. Mix brown sugar, cornstarch, spices, syrup and lemon juice; toss with fruit. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, mix oats, flour, brown sugar and salt; stir in remaining ingredients until crumbly. Sprinkle over fruit. , Bake, uncovered, until filling is bubbly and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 233 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 85mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.

PLUM CRISP



Plum Crisp image

A tangy plum dessert I've made for years to make use of all that midsummer fruit from my tree. Try it with vanilla ice cream. It's a favorite with or without!

Provided by Donna

Categories     Desserts     Crisps and Crumbles Recipes

Time 55m

Yield 6

Number Of Ingredients 7

12 plums, pitted and chopped
1 cup white sugar, divided
1 cup sifted all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 beaten egg
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
  • Bake in the preheated oven until the topping is brown, about 40 minutes.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 64.7 g, Cholesterol 71.7 mg, Fat 16.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 630.5 mg, Sugar 46.5 g

PLUM CRISP



Plum Crisp image

The sweet crunchy topping compliments the tartness of the plums. I serve this warm with vanilla ice cream.

Provided by PCrocker

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

4 cups sliced plums
1 tablespoon all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup all-purpose flour
1/2 cup oats
1/2 cup brown sugar
1/8 teaspoon salt
1/4 cup butter or 1/4 cup margarine, melted

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl toss plums, flour, sugar, vanilla, and cinnamon together.
  • Pour into ungreased 1 1/2-quart baking dish.
  • In a small bowl combine all topping ingredients.
  • Mix with a fork until crumbly.
  • Distribute topping mixture evenly over plums (I use my hands for this).
  • Bake in 350 degree oven for 40 to 45 minutes or until topping is crispy and golden brown.

APPLE-PLUM CRISP



Apple-Plum Crisp image

Provided by Florence Fabricant

Categories     easy, weekday, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 7

6 tablespoons unsalted butter, softened
1 pound Italian prune plums, pitted and halved
3 tart apples (about 1 1/2 pounds), peeled, cored and sliced
3/4 cup oat bran
1 cup dark brown sugar, packed
1 teaspoon ground cinnamon
Vanilla ice cream

Steps:

  • Preheat oven to 350 degrees. Use a little of the butter to grease a five- to six-cup baking dish. Melt two tablespoons of the butter.
  • Toss plums and apples together in a bowl with melted butter, a quarter cup oat bran, a half cup brown sugar and a half teaspoon cinnamon. Spread in baking dish.
  • Use fork or pastry blender to combine remaining oat bran, sugar and cinnamon with remaining butter unti crumbly. Spread over fruit. Bake about 40 minutes, until bubbly. Allow to cool to just warm and serve with ice cream.

Tips:

  • Use ripe plums for the best flavor and texture.
  • If you don't have time to peel the plums, you can leave the skins on. Just be sure to wash them well.
  • You can use any type of sweetener you like in this recipe. Brown sugar, granulated sugar, or honey are all good options.
  • If you want a crispier topping, use old-fashioned rolled oats instead of quick oats.
  • Be sure to bake the crisp until the topping is golden brown and the filling is bubbling.

Conclusion:

This plum crisp is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart plums are complemented perfectly by the crunchy oat topping. Serve it with a scoop of vanilla ice cream or whipped cream for a truly indulgent treat.

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