The most gorgeous and delicious plum crisp you’ll ever make—juicy, ripe plums baked under a golden, buttery oatmeal topping. This seasonal dessert is uncomplicated to prepare, highlights the natural sweetness of fresh plums, and pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.

Seasonal Plum Crisp

This plum crisp recipe combines a vibrant plum filling with a crisp, textured topping made from oats, brown sugar, nuts, and butter. The fruit filling is brightened with vanilla and fresh ginger, while the topping bakes to a crunchy, caramelized finish. It’s a wonderful way to celebrate summer fruit and makes a lovely dessert for family dinners, potlucks, or a casual weekend treat.

When are plums in season?

Plums are most available from May through October, with peak flavor in mid to late summer. Use ripe, fragrant plums for the best results. If fresh plums aren’t available, frozen plums will work—just thaw and drain any excess liquid before using.

The Plum Filling

The filling is simple but flavorful: sliced plums tossed with vanilla, freshly grated ginger, a small amount of flour to thicken, and a pinch of salt to balance the sweetness. The flour helps the juices set up into a pleasant, pie-like texture as the crisp bakes.

What you need for the filling

• Fresh plums: about 5 cups sliced. Ripe but firm plums hold their shape best.
• Vanilla extract: 1 teaspoon for warmth and depth.
• Fresh ginger: 1 tablespoon grated for a bright, spicy note.
• White whole wheat flour: 2 tablespoons to thicken the juices (all-purpose or gluten-free flour can be substituted).
• Salt: a pinch to enhance the fruit flavors.

Can I use frozen plums?

Yes—thaw frozen plums completely and drain off any excess liquid before tossing with the vanilla, ginger, and flour. This prevents the filling from becoming too watery.

The Crisp Topping

The topping is what makes a crisp irresistible: a mixture of rolled oats, flour, slivered almonds, brown sugar, honey, ground ginger, and butter. When baked, these ingredients form a crunchy, slightly chewy layer that contrasts beautifully with the tender plums underneath.

• Butter: helps the topping brown and bind—use softened butter for easy mixing.
• Rolled oats: old-fashioned oats add the best texture, but quick oats will work in a pinch.
• Flour: white whole wheat or all-purpose flour helps bind the topping; use gluten-free flour to make a GF version.
• Brown sugar: adds caramel notes—light or dark brown sugar both work.
• Slivered almonds: add crunch and a nutty flavor; substitute chopped walnuts or pecans if preferred.
• Honey and ground ginger: honey lightly sweetens and helps caramelization; ground ginger complements the fresh ginger in the filling.

Make it Vegan

To make a vegan plum crisp, substitute vegan butter or solid coconut oil for the butter and replace the honey with maple syrup. The texture and flavor will be slightly different but still deliciously satisfying.

Make it Gluten-Free

Use certified gluten-free rolled oats and swap the white whole wheat flour for a gluten-free all-purpose flour blend. This keeps the topping and filling gluten-free while preserving the recipe’s structure.

How long to bake plum crisp?

Bake the assembled crisp in a 9-inch round or a 9×9-inch square baking dish at 400°F (about 200°C) for 40–50 minutes. You want to see the filling bubbling around the edges and the topping turned golden brown. If the topping browns too quickly, tent the dish loosely with foil for the remaining time.

Serving Suggestions

A warm plum crisp is especially delightful when served with something cold or creamy. Popular pairings include:

• Vanilla ice cream for a classic hot-and-cold contrast.
• Freshly whipped cream for a lighter, airy finish.
• Plain or flavored yogurt if you prefer a tangy complement.

Storage

Let the crisp cool completely, then cover tightly and refrigerate for up to 3 days. Reheat individual portions in the oven or microwave before serving to restore warmth and texture.

Plum Crisp

Whip together this delicious plum crisp using fresh plums for the filling and a buttery oatmeal brown sugar crisp topping.

By: Lee Funke

Prep: 10 mins • Cook: 45 mins • Total: 55 mins • Servings: 6

Ingredients

Filling

• 5 cups sliced plums
• 1 teaspoon vanilla extract
• 1 tablespoon grated fresh ginger
• 2 tablespoons white whole wheat flour (or all-purpose/gluten-free)
• Pinch of salt

Topping

• 5 tablespoons salted butter, softened
• 1 cup rolled oats
• 1/3 cup white whole wheat flour (or all-purpose/gluten-free)
• 1/3 cup slivered almonds
• 2 tablespoons honey (or maple syrup for vegan)
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 400ºF and grease a 9-inch round baking dish with non-stick spray or butter.
2. In a large bowl, toss the sliced plums with the vanilla and grated fresh ginger until evenly coated.
3. Add the white whole wheat flour and a pinch of salt to the plums, toss again, and set the fruit mixture aside.
4. Pour the plum mixture into the prepared baking dish and spread it out evenly.
5. In a separate bowl, combine the rolled oats, white whole wheat flour, slivered almonds, brown sugar, honey, ground ginger, and salt. Mix until evenly distributed.
6. Add the softened butter to the dry topping and use a fork or your fingers to cut the butter in until the mixture forms coarse crumbs.
7. Evenly scatter the crumble topping over the plums in the baking dish.
8. Bake at 400ºF for 40–50 minutes, or until the plum filling is bubbling and the topping is golden brown. If the topping browns too quickly, cover loosely with foil.
9. Remove from the oven and let stand for about 10 minutes before serving to allow the filling to set slightly.
10. Serve warm with vanilla ice cream, whipped cream, or yogurt.

Tips & Notes

• Substitute the plums with peaches, nectarines, or a mix of berries for another seasonal variation.
• This recipe also fits well in a 9×9-inch square baking dish if you prefer.
• For a crunchier topping, increase the slivered almonds or add chopped pecans.

Nutrition

Calories: 311 kcal, Carbohydrates: 45 g, Protein: 5 g, Fat: 14 g, Fiber: 5 g, Sugar: 26 g

Nutrition information is automatically calculated and should be used as an approximation.