• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Work With Me
  • About
  • Contact

Baking the Goods

menu icon
go to homepage
  • Recipes
  • Work With Me
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Work With Me
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Crisps & Cobblers

    Published: Sep 7, 2023 · Updated: Oct 18, 2023 by Becky Sue

    Spiced Plum Crisp

    ↓ Jump to Recipe
    Spiced Plum Crisp by Baking The Goods
    Spiced Plum Crisp by Baking The Goods

    Summer is dwindling, yes. But it's not over yet! This Spiced Plum Crisp recipe perfectly captures the magic moment of change from summer into fall. Plus, it's a real easy bake. So you can kick back and enjoy your last summery moments of the year.

    Summer’s closing is symbolic of a larger shift. A shift in weather, energy and mindset. As a baker, this change also represents the comeback of baking season. The proverbial hunkering down is upon us. And that means cookies, scones and pies.

    A crisp recipe is a thing of comfort. This Spiced Plum Crisp cuddles into that homey coziness while celebrating the season finale of summer.

    Plums, apriums and pluots
    A mix of plums, apriums and pluots round out this crisp.
    Spiced Plum Crisp ingredients
    The ingredients for this Spiced Plum Crisp are simple. A big thank you to my pals from Bake From Scratch for sending over these perfect Schermer Pecans.

    Plums, apricots, pluots, nectaplums and apriums are all suitable fruits for this Spiced Plum Crisp

    I can hear your brain asking already, “What on earth is an aprium and how is it different from a pluot?” They are all related and stem from stone fruits at their core. These hybrid fruits may be more plum or apricot forward, depending on the breed. The difference is in the dominant fruit in the hybrid. It gets into percentages, but we don't need to dive that deep.

    slicing plums
    Halve and quarter the plums. If they are large, slice them into into 6ths or 8ths.
    Slicing stone fruit
    Slicing into summery stone fruit is always a colorful experience.

    Pluots are plum dominant. Apriums are apricot forward. Nectaplums are, you guessed it, a nectarine and plum hybrid. My suggestion, try a bunch and decide what you like. You really can't go wrong when baking this Spiced Plum Crisp.

    The plum fruit filling is plum simple & just a few ingredients

    • Plums or any of their stone-fruit siblings work for this recipe. Here, I used a mix of plums, apriums and plumcots. But any mix of plums, apricots, apriums, pluots works. Whatever you’ve got, they’ll all bake up beautifully. I prefer to mix in a few types of fruit here for variation in color and texture.
    • Lemon zest and juice add a touch of brightness and always help shine a little light onto other fruits.
    • Sugar or brown sugar sweeten the pot, bringing a touch of balance to the tartness of the plums. 
    • Cardamom adds warmth to the plum filling. Providing dimension by bringing out natural flavors of the plums. 
    • Tapioca flour or starch helps to thicken the filling. As the Spiced Plum Crisp bakes, juices are released from the fruit. The tapioca absorbs those juices and thickens them into a luxurious thick syrup. 

    Therefore, the plum feeling isn’t complete mush. The plums are tender, however, they’ve still got a bit of structure, like an apple pie. The colors of the plums saturate as the crisp bake. Then the syrupy filling surrounds the perfectly textured plums. All of those ingredients combine and the plum filling transforms from a summery fresh fruit to a crisp fall dessert. 

    tapioca flour in plum crisp filling
    Tapioca starch helps thicken the plum filling while the crisp bakes.
    The spiced pecan crisp topping comes together by simply squishing the butter into the dry ingredients.
    spiced pecan crisp topping.
    Chopped pecans give the crisp topping added crunch and warm nutty flavor.

    The Pecan Crisp is an easy topper that combines a handful of basic ingredients and squishes together with just your hands

    • Cold, cubed butter is the binder that makes this crisp extra crispy. Little hunks of (preferably) European style butter add rich flavor. The clinging power binds the other ingredients together into crumbly little nibbles of crispy goodness. 
    • Chopped pecans add a warm and nutty flavor that leans this Spiced Plum Crisp towards fall. The nutty nuggets add a lovely little crunch against the tender fruit. 
    • Thick rolled oats bring home that homey familiarity with chewiness that goes crisp in the oven. Another fundamental layer of texture in this crisp. These Schermer Pecans come straight from the south and have a natural, rich pecan flavor that works so well in baked goods.
    • Brown sugar brings the sweet and a warm richness to the crisp topping. 
    • Warming spices are really what push this pecan crisp into fall territory. The warmth of cinnamon and cardamom are a beacon to the season. Feel free to swap in other spices if these two aren’t for you. Plus a pinch of salt. You always need a little salt for balance. 
    • All purpose flour blends with the butter and sugar to create the ideal crumbles. If you want to make this Spiced Plum Crisp gluten free, swap in almond flour or a realiable gluten free all purpose flour substitute here.

    It couldn’t be easier to make this Pecan Crisp Topping. You simply combine the butter bits with the dry ingredients, then mix it all together by hand. Just squish the ingredients between your fingers until a crumbly texture forms. Then sprinkle in the pecans and crumble it all together. Easy peasy.

    assembling the Spiced Plum Crisp
    Assembling the Plum Crisp couldn't be easier. Start by layering the plums on the bottom.
    assembling Plum Crisp
    Then simply sprinkle the crisp topping over the plums and bake!
    Spiced Plum Crisp pre-baked
    The spiced pecan crisp topping should cover the plums in a cozy, rustic blanket.

    The plums are quartered or sliced, depending on the size. Mixed with their ingredients pals, they sit for a few before going into a 2 quart baking dish or cast iron skillet. Sprinkle that pecan crisp over the top and send that baby to the oven to bake!

    In less than an hour, you’ll be in tender plum and crispy pecan crumble heaven

    warm plum crisp
    The warm and bubbly plum crisp fresh out of the oven. It smells like the first day of fall.

    The interplay between the texture of the tender filling and the crispy crumble is an easily achievable balancing act. They just make sense together. Add in some natural fruity sweetness against warm spice and it’s a perfect 10 every time. 

    This Spiced Plum Crisp recipe hits on all of the textural and flavor comforts with natural ease

    Spiced Plum Crisp cooling
    I know it's hard, but you have to allow the Spiced Plum Crisp to cool for at least 30 minutes before digging in.
    Pecan Crisp Topping with Plums
    So much texture happening here. It tastes as good as it looks.

    So, slip into the comfort of the in-between. Allow yourself to bask in the last light of summer while easing into the comforts of fall. It’s the season finale and this Spiced Plum Crisp is the embodiment of the in-between. This transition is meant to be savored. So slide those socks under your Birkenstocks, bake up a Spiced Plum Crisp and live in the now, friends.

    Colorful plum crisp
    This Plum Crisp radiates comfort.
    serving Plum Crisp
    Colors ✔ Textures ✔ Flavors ✔
    Plum Crisp with ice cream
    Adding a cold scoop of vanilla ice cream to the warm crisp the business.
    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Spiced Plum Crisp by Baking The Goods

    Spiced Plum Crisp


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Becky Sue of Baking The Goods
    • Total Time: 1 hour 10 minutes
    • Yield: 10-12 servings
    Print Recipe
    Save Recipe Recipe Saved

    Description

    This easy Spiced Plum Crisp radiates with juicy fruit under a crumbly, textural layer of warmly spiced pecan crisp.


    Ingredients

    OAT ALMOND CRISP TOPPING

    ¾ cup all purpose flour

    ¾ cup thick rolled oats

    ½ cup brown sugar

    ½ teaspoon fine sea salt

    ½ teaspoon cinnamon

    ½ teaspoon cardamom

    ½ cup butter, cold and cut into ¼" cubes +1 tablespoon, for skillet

    ¾ cup chopped pecans

    PLUM FILLING

    3 lbs plums, apriums, plumcots, pluots or a mix of whatever you prefer - pitted and quartered or sliced for larger fruit

    ¼ cup granulated sugar

    1 medium lemon, zested & juiced

    1 teaspoon cardamom

    ¼ teaspoon fine sea salt


    Instructions

    PECAN CRISP TOPPING

    Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-10 inch round skillet or pie dish or an 11x7 inch baking dish with 1 tablespoon softened butter and set aside.

    In a mixing bowl, combine flour, oats, brown sugar, salt, cinnamon and cardamom. Toss or whisk together. Then use your hands to smoosh the butter into the mix until you have a rough and crumbly dough. Add the chopped pecans and squish together until combined.

    Place the crisp topping in the refrigerator or freezer to chill while you prepare the plum filling.

    SPICED PLUM FILLING

    Combine the sliced plums with the juice and zest of 1 lemon, sugar and salt and in a large mixing bowl. Gently stir together. Allow the fruit to sit for about 10 minutes while the juices release.

    Stir in 1-2 tablespoons tapioca flour, corn starch or all purpose flour (depending on how juicy the plums are, the juicier they are the more starch you'll need) and let sit for about 3 minutes to thicken.

    Spoon the plum mixture into the buttered skillet or baking dish. Crumble the chilled crisp topping evenly over the top of the plum filling. Place on a lined baking sheet, to catch any juices that bubble over.

    BAKE & SERVE

    Bake for 50-60 minutes until the fruit is bubbling, the topping is crispy and the color is a deep golden brown.

    Allow to cool for at least 30 minutes before diving in. I know this is tough, but you don’t want to be slurping hot fruit soup.

    Serve warm with vanilla ice cream or whipped cream.

    Notes

    The crisp topping can be made in advance. Store in the fridge for up to 3 days or freeze for up to a month.

    You can swap in frozen fruit for fresh but it may be juicier and require additional tapioca flour to thicken the filling. 

    The cooled crisp can be covered and refrigerated for up to 4-5 days. Serve cold, at room temperature, or re-warmed in the oven at 300°F for for about 20 minutes.

    • Prep Time: 10
    • Cook Time: 60 minutes
    • Category: dessert

    Need help? Hot tip?

    Find Baking the Goods on Instagram & Pinterest, or let's chat about how you can work with me.

    More Crisps & Cobblers

    • Baked Brie Apple Crisp by Baking The Goods
      Baked Brie Apple Crisp
    • Cherry Tomato Cobbler with Cheddar Everything Biscuits by Baking The Goods
      Cherry Tomato Cobbler with Cheddar Everything Biscuits
    • Mixed Berry Oat Almond Crisp by Baking The Goods
      Mixed Berry Oat Almond Crisp
    • Huckleberry Crumble by Baking The Goods
      Huckleberry Crumble

    Reader Interactions

    Comments

    No Comments

    How'd my recipe work for you? Share your tips! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Baking The Goods logo square format

    Get my best baking recipes

    /* real people should not fill this in and expect good things - do not remove this or risk form bot signups */

    Intuit Mailchimp

    Hi, I'm Becky Sue! I'm a self-taught baker, recipe developer, photographer and food stylist with a passion for approachable, step-by-step recipes and storytelling.

    Here at Baking the Goods, I break down my best baking techniques into digestible, tasty little nuggets to encourage, educate and empower you as a home baker.

    Work with me →

    So hot right now

    • Strawberry Pistachio Olive Oil Cake by Baking the Goods
      Strawberry Pistachio Olive Oil Cake
    • Honey Citrus Avocado Dip by Baking The Goods
      Honey Citrus Avocado Dip
    • Chocolate Dipped Strawberry Cookies by Baking The Goods
      Chocolate Dipped Strawberry Cookies
    • Blueberry Almond Crumble Bars by Baking The Goods
      Blueberry Almond Crumble Bars
    • Pavlova with Apricot Curd and Blueberries by Baking The Goods
      Pavlova with Apricot Curd and Blueberries
    • Roasted Blueberry Shortcakes by Baking The Goods
      Roasted Blueberry Shortcakes
    • Elote inspired Pizza by Baking The Goods
      Elote Inspired Pizza
    • Strawberry Rhubarb Coffee Cake by Baking The Goods
      Strawberry Rhubarb Coffee Cake
    • Ginger Honey Lime Chicken Skewers by Baking The Goods
      Ginger Honey Lime Chicken Skewers
    • Avocado Blueberry Tarts with Almond Crust by Baking The Goods
      Avocado Blueberry Tarts with Almond Crust
    • Mixed Berry Oat Almond Crisp by Baking The Goods
      Mixed Berry Oat Almond Crisp
    • Blueberry Almond Crumble Pie by Baking The Goods
      Blueberry Almond Crumble Pie
    • Pineapple Lime Coconut Hand Pies by Baking The Goods
      Pineapple Lime Coconut Hand Pies
    • Blueberry Peach Galette by Baking The Goods
      Blueberry Peach Galette
    • Berry Mascarpone Tarts with Almond Shortbread Crust by Baking The Goods
      Berry Mascarpone Tarts with Almond Shortbread Crust
    • Blueberry Lemon Curd Poppy Seed Shortbread Bars by Baking The Goods
      Blueberry Lemon Curd Poppy Seed Shortbread Bars
    • Stone Fruit Pie by Baking The Goods
      Stone Fruit Pie
    • Rich and creamy Apricot Curd
      Apricot Curd
    • Big Pink Cookie Cake by Baking The Goods
      Big Pink Cookie Cake
    • Rye Crepes with Rhubarb Raspberry Ginger Compote by Baking The Goods
      Rye Crepes with Rhubarb Raspberry Ginger Compote

    banner: California Date Cookbook featuring 3 recipes from Baking the Goods

    Footer

    ↑ back to top

    Contractor for

    • Photography & Videography
    • Food & Photography Styling
    • Recipe Development
    • Sponsored Posts
    • Brand Ambassadorship
    • Freelance Writing and Editorial Work

    Recipes by email

    Subscribe for baking recipes, tips, and stories

    Contact Becky Sue

    Let's work on a project together! Contact me via email or on socials.

    • Privacy Policy
    • Cookie Opt-out Preferences

    Copyright © 2024 Baking The Goods

    Cookies. The other kind.

    This website uses use digital cookies. “Allow” lets us use data like how many times a recipe is viewed to gauge popularity. You don't have to allow cookies, but certain features of the site might end in a baking fail.

    Functional Always active
    Technical functions necessary for the legitimate use of services explicitly requested by the subscriber or user, or for the sole purpose of transmission over an electronic communications network.
    Preferences
    The functions necessary for the storing of preferences that are not requested by the subscriber or user.
    Statistics
    Data and access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    Manage options
    {title} {title} {title}
    Cookies. The other kind.
    We use technologies like cookies to store and/or access device information. We do this to improve browsing experience and to show (non-) personalized ads. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    Technical functions necessary for the legitimate use of services explicitly requested by the subscriber or user, or for the sole purpose of transmission over an electronic communications network.
    Preferences
    The functions necessary for the storing of preferences that are not requested by the subscriber or user.
    Statistics
    Data and access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    Manage options
    {title} {title} {title}