Plum Berry Crisp

This Plum Berry Crisp with Oats is just begging to be baked. Picture this: juicy purple plums and sweet blueberries bubbling beneath a golden oat and almond crumble. The scent of warm fruit and cinnamon fills your kitchen, wrapping you in that cozy, comforting feeling that only homemade dessert can bring. There’s something about a fruit crisp that’s pure comfort—sweet, warm, and topped with that perfect crunchy layer. And the best part? It’s so easy to make, you can whip it up whenever the craving strikes.

Whether you’re treating yourself on a lazy Sunday afternoon or looking for something simple yet satisfying to end a weeknight meal, this crisp has got you covered. So go ahead, grab those plums, preheat the oven, and get ready to enjoy some serious comfort food. This is one dessert that’s guaranteed to hit the spot, and you’ll savour every moment of making—and eating—it.

The Story Behind This Blueberry and Plum Crisp

Crisps are one of those timeless desserts that feel like they’ve been around forever. Originally born out of the desire to use up extra fruit, these rustic desserts became a staple because they’re both easy to make and incredibly versatile. This particular Plum Berry Crisp is inspired by the best part of late summer—when stone fruits and berries are at their peak. The mix of tart plums and sweet blueberries creates a perfectly balanced filling, while the oat and almond topping brings that signature crunch we all love.

Why This Plum Berry Crumble with Oats is So Special

Sure, there are plenty of crumbles and crisps out there, but what makes this one stand out? It all starts with the plums. They bring a slightly tart note that perfectly balances the natural sweetness of the blueberries. But the real magic is in the topping. Packed with oats, almond meal, and sliced almonds, it’s crispy, nutty, and just the right amount of chewy. What’s even better? This crisp is made with coconut oil, giving the topping a subtle richness and keeping it dairy-free. Plus, it’s naturally gluten-free—just be sure to choose certified GF oats so everyone can enjoy it. The best part? It all comes together in under an hour, but it tastes like something that took way more effort. 

Now, here’s where it gets even better. When you mix in those seasonal fruits, this crisp transforms into an irresistible dessert that can easily double as a cake substitute for coffee time or even as a sweet main course. It has all the cozy vibes of a warm Crumble Cake with Plums, minus the cake base, which, let’s be honest, no one’s really missing. More of those delicious, crunchy streusel bits? Yes, please! And the best part? You can throw this together in under an hour, but it tastes like you spent all afternoon baking. It’s comfort food at its finest—simple, satisfying, and sure to impress.

What You’ll Need for Plum Crumble

Before we dive in, here’s a quick look at what you’ll need to make this delicious plum crumble with oats, along with some tips and adaptations to make it your own:

For the Fruit Filling:

• Plums: Opt for ripe, juicy prune plums for the best flavour and texture. If plums aren’t in season, you can substitute with peaches or nectarines for a similar taste.
• Blueberries: Fresh or frozen blueberries work equally well. If you’re using frozen berries, there’s no need to thaw them—just toss them right in. Add a bit more starch to thicken the extra juice they release.
• Cinnamon: Just a pinch of cinnamon adds warmth. If you’re a fan of spice, you could also add a dash of nutmeg or ginger for a bit more complexity.
• Lemon Zest & Juice: These add brightness and acidity to balance the sweetness. If you don’t have lemon on hand, orange zest and juice can be a lovely alternative.
• Cornstarch or Arrowroot: Use these to thicken those lovely fruit juices as the crisp bakes. Arrowroot is a great gluten-free option and adds a slightly clearer finish to the filling.
• Brown Sugar (Optional): Depending on the ripeness and sweetness of your fruit is, you might want to add a tablespoon or two of brown sugar to the filling. If you prefer a less sweet dessert, feel free to skip it.

For the Streusel Topping:

• Oats: Fine-cut oats create a nice crumble texture. Be sure to use certified gluten-free oats if you need the recipe to be gluten-free. If you prefer a chunkier texture, you can use regular rolled oats instead.
• Almond Meal & Sliced Almonds: These add wonderful texture and flavour. If you’re nut-free, you can substitute with extra oats or a mix of oats and gluten-free flour for the almond meal.
• Mascavado Sugar: This sugar adds a rich, molasses-like sweetness that pairs beautifully with the fruit. If you don’t have mascavado sugar, you can substitute with coconut sugar.
• Coconut Oil or Butter: Both options work beautifully, with coconut oil keeping the recipe dairy-free. If you like a richer flavour, go with butter. For a more neutral taste, coconut oil is the way to go.

How to Make Plum Berry Oat Crumble

It’s really simple, I promise! Just like with other favourites—whether it’s a Nectarine & Berry Crumble, Blackberry Crumble with Figs & Pistachio, and Cranberry Orange Apple Crisp—the steps are straightforward: mix the crumble, prep the fruit, layer it in a dish, and bake until golden brown.

1. Start by preheating your oven. While it’s heating up, toss your sliced plums and blueberries in a baking dish. Add a touch of cinnamon, lemon zest, lemon juice, starch, and a pinch of salt. If your fruit is on the tart side, sprinkle in a bit of brown sugar. Mix everything together until the fruit is well-coated.
2. For the topping, combine your oats, almond meal, sliced almonds, and mascavado sugar in a bowl. Work in some softened coconut oil (or butter, if you prefer) until the mixture is crumbly. I like using softened coconut oil for this plum crumble, but butter works just as well if that’s what you have on hand.
3. Sprinkle the topping evenly over the fruit, then slide the dish into the oven. Bake until the topping is golden and the fruit is bubbling. That’s it! Let it cool for a bit before serving—maybe with a scoop of ice cream if you’re feeling indulgent.

Adapting this Plum Crisp Recipe

The beauty of this berry plum crisp is how flexible it is. Here are a few ways to switch it up:

• Make it dairy-free by sticking with coconut oil instead of butter.
• Change up the fruit—peaches, raspberries, or nectarines all work great in place of plums and blueberries. You can even mix things up by tossing in some blackberries with the original recipe for an extra burst of flavour.
• Go nut-free by replacing the almond meal and sliced almonds with more oats or flour. Still just as delicious!

Fruit Crisp with Plums and Blueberries FAQs

5 from 1 vote

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Plum Berry Crisp

This Plum Berry Crisp features juicy plums and sweet blueberries topped with a crunchy oat and almond crumble, perfect for showcasing summer’s best flavours.

Course Breakfast, Dessert

Category Baking

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Calories 350 kcal

Autor Elle

Ingredients

For filling:

• 800 g purple plums, pitted, cut into wedges
• 200 g fresh blueberries (or frozen, see notes)
• 1/4 teaspoon cinnamon (Ceylon)
• 1/4 teaspoon lemon zest (from organic lemon)
• 1 tablespoon freshly squeezed lemon juice
• 1/2 tablespoon arrowroot powder (or cornstarch)
• pinch of sea salt
• 1 tablespoon muscovado brown sugar, optional, see notes

For the topping:

• 100 g fine-cut rolled oats
• 50 g almond meal
• 50 g sliced almonds
• 35 g muscovado brown sugar
• 55 g softened coconut oil (or unsalted butter, cut into bits and softened)
• 1/4 teaspoon sea salt

Method

1. Preheat the Oven: Preheat oven to 350°F / 175°C (155°C fan-assisted).

2. Prepare the Filling: In a 20 x 20 cm baking dish, combine the plums, blueberries, cinnamon, lemon zest, lemon juice, arrowroot (or cornstarch), sea salt, and brown sugar (if using). Toss everything together until the fruit is evenly coated and well-mixed.

3. Make the Topping: In a medium bowl, mix together the rolled oats, almond meal, sliced almonds, mascavado sugar, and sea salt. Add the softened coconut oil (or butter) and use a fork to work it into the dry ingredients until the mixture is fully incorporated and crumbly.

4. Assemble the Crisp: Evenly sprinkle the oat mixture over the fruit filling in the baking dish, ensuring the fruit is fully covered.

5. Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and crisp, and the fruit is bubbling. If the topping begins to brown too quickly, cover the dish loosely with foil for the last 5 minutes of baking.

6. Serve: Let the crisp cool slightly before serving. It’s perfect on its own or with a scoop of vanilla ice cream. Enjoy!

Notes

Sweetness: Depending on the natural sweetness or ripeness of your plums and your personal preference, you can add 1 tablespoon of brown sugar to the fruit mixture. Feel free to adjust to your taste.

Frozen Blueberries: If you’re using frozen blueberries, increase the amount of arrowroot or starch to 1 tablespoon to help thicken the extra juices they release.

Serving Tips: This plum crumble with oats is equally delicious whether enjoyed warm from the oven or at room temperature. For leftovers, store them in the fridge and give them a quick reheat before serving to bring back that fresh-from-the-oven warmth and flavour.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

 

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