Description
A warm and comforting spiced plum crisp featuring a crunchy pecan oat topping and juicy fruit filling infused with cinnamon, cardamom, and lemon zest. This dessert combines sweet, tart, and aromatic flavors, perfect for cozy fall or winter gatherings.
Ingredients
Crisp Topping
- 3/4 cup all purpose flour
- 3/4 cup thick rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 cup butter, cold and cut into 1/4" cubes
- 3/4 cup chopped pecans
- 1 tablespoon softened butter, for skillet
Spiced Plum Filling
- 3 lbs plums, apriums, plumcots, pluots or a mix - pitted and quartered or sliced
- 1/4 cup granulated sugar
- 1 medium lemon, zested & juiced
- 1 teaspoon cardamom
- 1/4 teaspoon fine sea salt
- 1-2 tablespoons tapioca flour, corn starch or all purpose flour (for thickening)
Instructions
- Prepare Oven & Skillet: Arrange a rack in the middle of the oven and preheat to 350°F (175°C). Lightly coat a 9-10 inch round skillet, pie dish, or an 11x7 inch baking dish with 1 tablespoon softened butter and set aside.
- Make Crisp Topping: In a mixing bowl, combine the flour, rolled oats, brown sugar, salt, cinnamon, and cardamom. Use your hands to rub the cold butter cubes into the dry mixture until you form a coarse, crumbly dough. Stir in the chopped pecans until evenly distributed. Chill the topping in the refrigerator or freezer while preparing the fruit filling.
- Prepare Spiced Plum Filling: In a large bowl, mix the pitted and sliced plums with lemon zest, lemon juice, granulated sugar, cardamom, and salt. Stir gently to combine, then let the mixture sit for about 10 minutes to allow the juices to release.
- Thicken Filling: Sprinkle 1 to 2 tablespoons of tapioca flour, corn starch, or all-purpose flour over the fruit, depending on how juicy your plums are. Stir gently and let sit for about 3 minutes to thicken the juices.
- Assemble Crisp: Spoon the plum filling evenly into the buttered skillet or baking dish. Evenly crumble the chilled crisp topping over the plum mixture. Place the dish on a lined baking sheet to catch any juices that might bubble over during baking.
- Bake: Bake in the preheated oven for 50 to 60 minutes until the fruit is bubbling and the topping is golden brown and crispy.
- Cool & Serve: Remove from the oven and let cool for at least 30 minutes before serving to allow the filling to set and avoid overly hot fruit soup. Serve warm, optionally topped with vanilla ice cream or whipped cream for a delightful finish.
Notes
- Use a mix of plums or related stone fruits like apriums, plumcots, or pluots for a complex flavor.
- The amount of thickening starch depends on the juiciness of your fruit; adjust accordingly.
- Serving warm pairs beautifully with vanilla ice cream or whipped cream.
- Chilling the topping makes it easier to crumble evenly over the fruit filling.
- Using a lined baking sheet prevents mess from bubbling juices during baking.
- You can substitute pecans with walnuts or almonds if preferred.
