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Spiced Plum Crisp by Baking The Goods

Spiced Plum Crisp

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



3/4 cup all purpose flour

3/4 cup thick rolled oats

1/2 cup brown sugar

1/2 teaspoon fine sea salt

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 cup butter, cold and cut into 1/4" cubes +1 tablespoon, for skillet

3/4 cup chopped pecans


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

1/4 cup granulated sugar

1 medium lemon, zested & juiced

1 teaspoon cardamom

1/4 teaspoon fine sea salt



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.


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 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.


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