Plum crisp with oats

Stone fruit season is arguably the best season. I honestly don't even know if I could pick a favorite one. Recently, my kids have been super into plums so I've been buying them on overload. Black, red, whatever we can find. Crisps are the perfect dessert to highlight seasonal fruit, and so I created this plum crisp with oats this past weekend. Personally, I like to use plums that are slightly tart, it just makes me keep wanting to come back for more. Enjoy this dessert by your next family gathering, an ode to one of the best summer fruits out there!

Ingredients:

Filling:

• Plums- I used a mix of black and red plums. Feel free to use whichever ones you like or have on hand.
• Cinnamon
• Arrowroot starch or cornstarch- this helps the filling thicken a little so you get a luscious juice sauce.
• Brown sugar- for sweetness! I do recommend trying a bite of plum before you make the crisp. If they are overly tart, you might want to add an additional 1-2 tablespoon of brown sugar.

Crumble:

• All-purpose flour
• Rolled oats
• Light brown sugar
• Granulated sugar
• Salt
• Melted coconut oil or unsalted butter/margarine

How to assemble the plum crisp with oats:

1. Start by cutting up the plums into slices and discarding the pits.
2. Toss the plum slices in a large bowl with the brown sugar, arrowroot starch and cinnamon.
3. Set the bowl aside. In a medium bowl, combine the topping ingredients and use your fingers to form crumbs.
4. Pour the fruit slices mixture into a pie dish, sprinkle the crumbs on top.
5. Bake for 35-45 minutes, until the crumb is browned and the juices are bubbling.

Storing and reheating:

Plum crisp with oats can be stored wrapped well in the fridge for up to 3-4 days. Reheat at 350 F for 10-15 minutes to restore the crunchy topping texture.

Freezing:

1. Ready baked crisp, transfer the crisp to an airtight container and freeze for up to 6 weeks. To thaw, place into the fridge overnight and reheat in the oven.

2. Raw plum oat crisp, cover the pan tightly with multiple layers of plastic wrap and foil before freezing for up to 3 months. Bake straight from frozen and add an additional 10-15 minutes to the total baking time.

Tips n tricks

to prep the fruit: run a pairing knife around the "equator" of the plum and twist to separate. Leave the skin on, it adds a beautiful color and tart texture.

If you taste the plums and they are super sweet, add a squeeze of fresh lemon juice.

More fruity desserts:

Raspberry cheesecake crumble bars

Roasted fruit: the ultimate beautiful summer dessert

Plum crisp with oats

Juicy, tart plums are baked until bubbly and jammy, topped with a golden oat crumble.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Ingredients Method

Ingredients

  

Filling

• 2 lbs fresh plums I used a mixture of black and red
• 4 tablespoon light brown sugar
• 3 tablespoon arrowroot starch or cornstarch
• ½ teaspoon cinnamon

Oat crumble:

• 1 c all-purpose flour
• ½ c rolled oats
• ¼ c brown sugar
• ¼ c granulated sugar
• pinch of salt
• 4 oz melted coconut oil or butter/margarine

Method

 

1. Preheat the oven to 350F. Start by cutting up the plums into slices and discarding the pits.
2. Toss the plum slices in a large bowl with the brown sugar, arrowroot starch and cinnamon.
3. Set the bowl aside. In a medium bowl, combine the topping ingredients and use your fingers to form crumbs.
4. Pour the fruit slices mixture into a pie dish, sprinkle the crumbs on top.
5. Bake for 35-45 minutes, until the crumb is browned and the juices are bubbling.