Quick post: Plum (or any fruit) and Oat Crisp

Lately, I’ve been asked for this recipe so often, I decided it may as well become its own short-and-sweet post, despite the lack of an interesting background story or nutritional link. Everyone has a favorite crisp recipe, and this is mine. I prefer it to even the most decadent crisp, crumble, or cobbler I’ve ever tried, truly, for its taste, versatility, and simplicity. The raw sugar adds a robustness, in my opinion, without the graininess it can lead to in certain recipes. I think whole wheat flour makes for a better topping, too. I’ve made it with apples, raisins and pears; rhubarb and strawberries; apricots; plums; and, my personal first pick (for the moment), peaches and blueberries. Sprinkling a little turbinado sugar over the top before reheating adds a sweet crunch. Thanks to my lovely friend and co-worker, Lisa,  for snapping a photo. I’ve made variations of this crisp at least five times this summer, and never took the opportunity!

Plum and Oat Crisp

  • roughly 8 cups  sliced plums
  • 1/2  to 3/4 cup raw sugar (I used a half cup with super ripe fruit)
  • 1/2  teaspoon  ground cinnamon
  • Cooking spray
  • 1  cup  rolled oats
  • 1/2  cup  packed brown sugar
  • 3/4 cup  whole wheat flour
  • 1/4  teaspoon  salt
  • 1/4  cup  butter, melted (can eliminate and sprinkle topping with olive oil, too)

1. Combine fruit, sugar, and cinnamon in a large bowl; let stand 15 minutes.

2. Preheat oven to 400°.

3. Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

4. Combine oats, flour, and salt in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake  30-40 minutes or until topping is lightly browned and fruit is bubbly. Serve warm.

  1. kelly
    September 12, 2010

    sounds great Wendy. Planned on making apple crisp for my in laws next week and will have to try this one!

  2. lisa smith
    September 12, 2010

    Yeah! The picture worked and this recipe is the bomb! I have shared it with so many friends and I love how it is not too sweet and just right hot or cold. I’ve only made it with peaches and blueberries; will have to give plums a try next. Thanks again for sharing.

  3. Mary Nodine
    September 13, 2010

    YUM. Hey remember when you made that ridiculous peach thing for Gaby’s party? Well…I think it was peach. I just remember how good it was. And I think it had a crust that I want the recipe for. 🙂

  4. Kim
    September 20, 2010

    I’ve copied it down and can’t wait to try it! Thanks Wendy!

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