Cinnamon Plum Crisp -

Cinnamon Plum Crisp

Marcus Reed

A warm and comforting dessert featuring juicy plums and a cinnamon-spiced crisp topping.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine American

Servings 8 slices

Calories 320 kcal

Equipment

1 9x13 inch baking dish lightly greased
1 mixing bowl large
1 oven preheated to 350°F

Ingredients

Plum Filling

6 cups plums pitted and sliced
1/2 cup granulated sugar
1 tsp ground cinnamon
1 tbsp lemon juice

Crisp Topping

1 cup rolled oats
1 cup all-purpose flour
1 cup brown sugar
1/2 cup unsalted butter chilled and cubed
1/2 tsp ground cinnamon

Instructions

Preparation

Wash, pit, and slice the plums. Combine them in a large bowl with sugar, cinnamon, and lemon juice. Mix until the plums are well coated.
In another bowl, mix oats, flour, brown sugar, and cinnamon. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Spread the plum mixture evenly into a lightly greased 9x13-inch baking dish. Sprinkle the crisp topping over the plums, ensuring an even layer.
Place the baking dish in a preheated oven at 350°F. Bake for 40-50 minutes, or until the topping is golden brown and the fruit filling is bubbly.

Serving

Allow the crisp to cool slightly before serving. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Notes

Pro Tips: Ensure your butter is cold when making the topping for the best texture.
Ingredient Substitutions: Substitute peaches or nectarines for plums if desired.
How to Serve: Serve warm with ice cream or whipped cream.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the topping in advance and refrigerate until ready to use.

Keyword Cinnamon Plum Crisp, fruit crisp recipe, plum dessert