A tangy plum dessert I've made for years to make use of all that midsummer fruit from my tree. Try it with vanilla ice cream. It's a favorite with or without!

Plum Crisp

plums,

white sugar, divided

all-purpose flour

baking powder

salt

butter

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.


Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.


Bake in the preheated oven until the topping is brown, about 40 minutes.


Perfect recipe for all those plums you don't know what to do with.  I added two eggs because mine were small and sprinkled my plums with cinnamon and vanilla before adding the batter.  After putting the batter on top I sprinkled just a little brown sugar on the top. Thanks for a wonderful recipe!

I wanted to in corporate oats into the crust so I halfed the flour and added quick cooking oats in replacement. I also used brown sugar instead of white sugar an omitted the egg. It made for a more visually appealing dessert and was absolutely delish!

Needed something extra so I added allspice and vanilla with a dash of cinnamon...I also mixed all the dry ingredients with the egg and butter. Poured it in a pie pan! Then added some various berries on top! It is a really good summer treat!

I didn't have plums so I used 2 cups of frozen blueberries. Added a dash of cinnamon and it was perfect! I did end up baking it longer but ohhh yummy! I can't wait to make it with plums:)

My Santa Rosa plums were too tart for this. It needed  a lot more sugar. I used half whole wheat and half regular flour. I added cinnamon and vanilla. I didn't add all of the butter, and actually substituted the I Can't Believe It's Not Butter cooking stick. I like a crisp with an oatmeal topping better.

Came out perfectly the first time; a very simple and VERY yummy recipe. I found I needed about 55 minutes to brown the crust. I'm already getting requests to make another!

Quite good, rather like the dessert often called "French apple pie", just fruit with a light cake-like top.  Like others had suggested, I added vanilla, and allspice, and finally, sprinkled the topping with brown sugar.  It took about 45 minutes to bake; top had a very thin crunchy layer but airy cake under it.  My plums were small, and tart;  I used15 of them, due to their smaller size. The finished product was a good blend of a tart fruit bottom and sweet cakey top. Definitely plan to serve this with vanilla ice cream, whipped cream, or even a mild pouring custard; you'll find it far more delightful that way!  It kept well for two days, but then put it, covered, in the fridge, and it went downhill within 10 hours: got a bit mushy and too moist.   Will make it again when I have too many plums, nectarines, or peaches, and will add more allspice to the fruit before putting on the topping layer.

Used 8 plums and cut sugar by 1/4 cup. Added a few shakes of cinnamon and some vanilla. Think for my taste next time I would add 1/4 t. almond extract as well.

This was a very tasty and easy recipe! I used our Satsuma plums which can be a little tart so next time I will add more sugar and maybe some vanilla.

plum crisp

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4.5

Cost: $4.41 /serving

Author : Donna

Ingredients

Instructions

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