Plum Crisp with Oat Topping

Crisps take their name from the golden, crunchy oat streusel that crowns the fruit. This plum version tosses ripe wedges with cinnamon and lemon, then bakes under a buttery brown-sugar oat topping until the juices bubble.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 285 cal
• 4g protein
• 48g carbs
• 10g fat
• 4g fiber

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Ingredients

• 2 pounds ripe plums
• 1/3 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 6 tablespoons cold unsalted butter
• 1/4 teaspoon pinch kosher salt
• 1 tablespoon honey

Instructions

1. 1Preheat the oven to 375°F. Lightly butter an 8-inch square baking dish or similar 2-quart casserole.
2. 2Wash the plums, halve them, remove pits, and cut into 1/2-inch wedges. Place the wedges in a large bowl.
3. 3Toss the plum wedges with granulated sugar, lemon juice, cornstarch, and cinnamon until every piece is coated and the mixture looks juicy. Scrape the fruit and any juices into the prepared baking dish and drizzle the honey evenly over the top.
4. 4In a medium bowl combine the oats, flour, brown sugar, and salt. Cut the cold butter into small cubes and work it into the dry mixture with your fingertips or a pastry blender until clumps the size of peas form and the topping holds together when squeezed.
5. 5Scatter the oat topping evenly over the plums, covering most of the fruit but leaving a few gaps so steam can escape.
6. 6Bake on the center rack for 35–40 minutes until the topping is deep golden brown and the fruit juices are bubbling vigorously the edges.
7. 7Remove from the oven and let the crisp rest on a wire rack for at least 15 minutes so the juices thicken slightly.
8. 8Scoop warm portions into bowls. The plums should be soft and jammy beneath the crunchy oat crust; serve as-is or with a small spoon of yogurt if desired.