Plum crisp is an unexpected fall dessert recipe.
Fruit crisps are fantastic dessert recipes. They are so easy to make and you can make a crisp out of so many fruits or fruit combinations.
They make easy fresh made delicious desserts when summer and fall fruits are in season.
Plums are a wonderful fall fruit. I love the purple Italian plums in particular with the pointed ends. AND they make a wonderful fruit crisp.
This is a very nice fruit crisp recipe. It takes delicious baked plums and amps them up several notches with a crunchy oat crumble crust. It’s my new favorite.
Plums are in abundance in my area of the world in early fall. They are delicious eaten raw, but sometimes you just want something different and a way to use all of this abundant produce.
People don’t often cook with plums, so there aren’t many recipes around for them, but this recipe for baked plums topped with a light, nut filled, crunchy sweet topping was given to me by a friend and is absolutely divine.
I have a plum cake recipe on the site that I have made many times and absolutely love, but I hadn’t tried plum crisp until someone gave me this recipe.
Now I am a plum crisp girl and will make it over and over when fresh dark plums are in abundance in my area, and they are in late summer and early fall.
The Best Plums for Plum Crisp
The best plums for this wonderful fruit crisp recipe are the dark purple plums that are oval shaped. I was told that they are called Italian plums. German plums are similar and I can’t quite honestly tell them apart. They both work wonderfully in this recipe.
Here is what they look like.
Other types of plums, like the round red or yellow varieties may get too mushy. They are best eaten fresh.
The recipe calls for the plums to be sautéed for just a few minutes before they are baked into the plum crisp. It sounds unusual, but it worked so I will do that when I make this fruit crisp recipe again.
I think sautéing the plums first makes sure they get soft and fully cooked when they are baked in the oven.
The bit of oil called for in the recipe is used to sauté the plums. It is certainly optional. You just don’t want the plums to stick or burn in the pan. If you have a non-stick frying pan, I would omit the oil.
I love that this recipe uses honey instead of sugar to sweeten the plums. Honey adds such a wonderful flavor and it’s so much healthier than sugar. I know most nutritionists will say it’s the same as sugar, but honey has so many micronutrients in it that it is much better for us than white sugar.
Make Plum Crisp Gluten Free
Some people are so sensitive to gluten that they need to make sure there is no gluten anywhere near their food, especially if they have celiac disease, a severe allergy to gluten.
This recipe is easy to convert to gluten free. Simply substitute a gluten free flour for the wheat flour.
Also, make sure that the oats you use are gluten free. Not all brands are.
This recipe is also one of our dairy free recipes. It uses vegetable oil instead of butter. It works surprisingly well for taste and the bonus is that it is a perfect recipe for those who can’t eat dairy.
Whatever your needs are, if you like plums I think you will love this wonderfully simple recipe for baked plum crisp. Take baked plums to a new level by making them into a fruit crisp. I think you’ll love it.
- 1 2 quart baking dish
- 3 cups plums, cut into quarters
- 1 teaspoon vegetable oil, (optional)
- 1/4 cup honey
- 3 tablespoons lemon juice
- 1/2 cup almonds, sliced, crumbled
- 1/2 cup oats
- 1/3 cup flour, white, whole wheat or gluten free
- 2 tablespoons honey
- 2 tablespoons vegetable oil , (like avocado oil)
- 1 teaspoon cinnamon
- Preheat oven to 350°F.
To cook the plums:
- in a large frying pan over medium heat, sauté the plums in the oil until soft, about five minutes. Add the honey and lemon juice.
- Spoon the plums into a 2 quart baking dish.
To make the topping:
- In a medium bowl, mix the almonds, flour, honey, oil, oats and vanilla until the mixture is crumbly. Sprinkle over the plums.
- Bake at 350°F for 25 minutes. Serve hot or cold.
- Serves 6.
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