This gorgeous home-style plum crisp is just perfect. I love the super sweet plum filling and decadently thick almond-oat topping. Made with healthy ingredients and no dairy, gluten or refined sugar.
Is there any better dessert in fall and winter than a crisp? Sweet fruit nestled under rich, cinnamony crumb topping…it’s simple, homey and perfectly delicious. Ripe red plums give this crisp extra sweet flavor and gorgeous color, and combined with the almond oat topping, the flavor is just out of this world. Seriously, I ate a quarter of it while I took these pictures!
This is going to be my go-to holiday dessert this year. It’s so good I can’t wait to share!
I bought these plums at a local farm stand, where they were selling 2 lb. boxes for $3.50. I can never pass a great deal on fruit! Plums are in season through October, so they’ll be around for a while. I’m going to buy a few more boxes while I can, and slice them up and freeze them, so I can make plum crisp for Thanksgiving and Christmas!
To get the lovely garnet color, you’ll need a red-on-the-inside plum. I’ve been researching what kind of plum this is, but there are lots of hybrids out there and I can’t nail down a specific variety. Most farm and produce stands are happy to let me sample, so you might want to give this a try and ask for a slice of plum before you buy. But if you’re not feeling that ballsy, try looking for ones that are sort of a mottled peachy red outside. The purple plums seem to usually be yellow inside. Totally delicious, but not as amazing-looking in a crisp.
My plum crisp is very closely adapted from Cookie + Kate’s Plum Crisp with Pistachio, Oat and Almond Meal Topping. She made me a fan for life with this one! At the end of the recipe she offers suggestions on how to make it vegan, and that’s pretty much what I did plus a few very minor tweaks to make the flavor a little more mine, so to speak.
I used almonds all the way through, because as Kate mentions, pistachios are expensive. And to be honest, I like almonds just as much. I never buy almond meal – to get the best of both worlds, I buy bags of sliced almonds and use my food processor to turn them into meal when I need it. So if you don’t have almond meal on hand, for this recipe I recommend buying sliced almonds and turning some of them into meal, since you’ll need both.
She also insists we enjoy this with ice cream or yogurt, which I thought was totally charming. Since she insisted I whipped up a can of coconut milk sweetened with maple syrup and poured some on, and it was out of this world. I kind of went overboard with the cream and the pics of it weren’t good, so you’ll have to imagine. But it was delicious!!
Eat Healthy Eat Happy
This gorgeous home-style plum crisp with almond-oat topping is so delicious NO ONE will guess it's healthy! Perfect for holiday sharing.
10 minPrep Time
55 minCook Time
1 hr, 5 Total Time
- 2 lb. plums, pitted and sliced (leave the peel on)
- 1/3 c maple syrup
- 3 tablespoons cornstarch
- 1 tsp ground cinnamon
- pinch ground cloves
- 1 cup old-fashioned oats
- 1/2 c almond meal (can be made from a heaping 1/2 c sliced almonds ground to meal in your food processor)
- 1/3 c sliced almonds
- 1/3 c maple syrup or agave
- 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 4 Tbs melted coconut oil
- 2 Tbs unsweetened almond milk (or your favorite milk)
- Heat the oven to 350. Combine the filling ingredients in a 9" x 9" or 10" x 7" baking pan and stir together well.
- Combine all the topping ingredients except the oil and milk in a medium bowl and stir to combine. Stir in the oil and milk until the mixture is thoroughly damp.
- Dollop the topping semi-evenly over the filling and bake for about 55 minutes. Let rest for 5-10 minutes before serving. Serve alone or with your topping of choice.
Pin this plum crispy madness! What are some of your favorite holiday desserts that aren’t apple and pumpkin pie?