Description
This Spiced Plum Crisp is a warm, comforting dessert featuring a juicy blend of plums seasoned with lemon, cardamom, and cinnamon, topped with a buttery pecan oat crumble. Baked to golden perfection, it's perfect served warm with vanilla ice cream or whipped cream for a delightful finish.
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
- 1 tablespoon butter, softened (for skillet)
- 3/4 cup chopped pecans
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
- Pecan Crisp Topping Preparation: Preheat your oven to 350°F and place a rack in the middle. Butter a 9-10 inch round skillet, pie dish, or an 11x7 inch baking dish with 1 tablespoon of softened butter and set aside.
- Combine Dry Ingredients: In a bowl, whisk together the flour, oats, brown sugar, sea salt, cinnamon, and cardamom until evenly mixed.
- Incorporate Butter and Pecans: Using your hands, work the cold cubed butter into the dry mixture until a rough, crumbly dough forms. Stir in the chopped pecans until fully combined.
- Chill the Topping: Place the crisp topping in the refrigerator or freezer to chill while preparing the plum filling.
- Prepare Plum Filling: In a large mixing bowl, combine the sliced plums, lemon juice and zest, granulated sugar, cardamom, and sea salt. Gently stir to mix. Let the fruit sit for about 10 minutes to release juices.
- Thicken the Filling: Add 1-2 tablespoons of tapioca flour, corn starch, or all purpose flour depending on the juiciness of the plums, and stir. Let sit for 3 minutes to allow the mixture to thicken slightly.
- Assemble Crisp: Spoon the plum filling into the prepared buttered skillet or baking dish. Evenly crumble the chilled topping over the plums. Place the dish on a lined baking sheet to catch any overflow juices.
- Bake: Bake in the preheated oven for 50-60 minutes until the fruit is bubbling and the topping is a deep golden brown and crispy.
- Cool: Allow the crisp to cool for at least 30 minutes to let the filling set before serving.
- Serve: Enjoy warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- If your plums are very juicy, use more starch (tapioca flour or corn starch) to achieve the right consistency.
- Chilling the topping helps it stay crumbly and crisp while baking.
- Using a lined baking sheet under the dish helps catch any bubbling juices and keeps your oven clean.
- Let the crisp cool before serving to avoid a runny texture and burn risk.
- Experiment with different stone fruits like apriums or plumcots for varied flavor profiles.
