Plum Crisp

This is one of my favorite desserts to make in late summer, when plums are at their peak. As they bake, the plums become soft, jammy, and perfectly balanced between tart and sweet—a delicious contrast to the buttery oat-pecan topping. Come plum season, this crisp and my plum cake are in constant rotation at my house.

Serve the crisp warm, topped with vanilla ice cream or whipped cream. If you’re lucky enough to have leftovers, they’re just as good at room temperature for breakfast or a late-night snack.

Crisps, Crumbles, Cobblers & Buckles: What’s the Difference?

Crisps, crumbles, cobblers, and buckles are all fruit desserts, but the toppings are what set them apart. A crisp has a buttery oat topping (often with nuts) that bakes up crisp and crunchy. A crumble is similar but traditionally made without oats. Cobbler swaps in a biscuit-dough topping instead (like my blueberry cobbler), while a buckle is a tender cake with fruit folded into the batter.

For more seasonal crisps, try my strawberry rhubarb crisp in the spring, peach crisp in the summer, and apple crisp in the fall.

• Plums: Ripe red or black plums both work well. No need to peel them—the skins soften as they bake and add beautiful color and flavor.
• Granulated & dark brown sugars: Granulated sugar sweetens the filling, while brown sugar adds rich caramel flavor and moisture to the streusel topping.
• Cornstarch: Thickens the plum juices into a glossy, jammy filling.
• Vanilla extract: Enhances the natural sweetness of the plums.
• All-purpose flour & old-fashioned rolled oats: Together they create a crisp, buttery streusel with plenty of texture.
• Ground cinnamon, nutmeg & salt: Warm spices complement the sweet-tart plums, while salt balances the sweetness and rounds out the flavors.
• Cold unsalted butter: Creates tender, crumbly clusters that bake up crisp and golden.
• Pecans: Add crunch and a rich, nutty flavor. Walnuts are a great substitute, or you can omit the nuts altogether.
• Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Make the plum filling. Combine the plums, granulated sugar, cornstarch, vanilla, and salt and toss until the plums are evenly coated.

Pro tip: No need to peel the plums—the skins soften completely during baking and add a nice color to the filling.

Make the streusel topping: Combine the dry ingredients—flour, oats, brown sugar, spices, and salt—then work in the cold butter with your fingertips or a pastry blender until the mixture forms coarse, clumpy crumbs. Stir in the pecans.

Pro tip: Cold butter is key here—it’s what creates those distinct, crispy clumps in the topping. If your hands are warm and the butter starts to get soft and greasy as you work, pop the bowl in the fridge or freezer for a few minutes and then continue.

Assemble: Transfer the plums to a buttered baking dish and press into an even layer. Sprinkle the streusel evenly over top.

Bake and serve: Bake until the topping is golden brown and the filling is bubbling around the edges. Let the crisp cool for about 40 minutes before serving so the juices have a chance to thicken. Serve warm on its own or with vanilla ice cream or whipped cream.