This blackberry plum crisp features a juicy blackberry plum filling with lots of buttery oatmeal streusel baked on top. Serve this luscious summer crisp warm with a scoop of vanilla ice cream on top!
Meet the most heavenly way to take care of that glorious summer fruit!
It’s not summer in our house until the first fruit crisp makes an appearance and wow, did we ever up our game this year.
Turns out that sweet summer plums and tangy blackberries make the ULTIMATE crisp duo. If our currently-empty pan is any indication.
This crisp is literally the easiest dessert EVER to throw together since both the filling and the topping come together easily in one bowl with just a quick 30-minute bake time.
Conveniently, it’s also one of those summer treats that doubles duty as both dessert and breakfast. Thank goodness for oatmeal and fruit, am I right?
This Blackberry Plum Crisp features…
- A juicy blackberry and plum filling.
- Buttery oatmeal streusel on top.
- A blank canvas for vanilla ice cream, whipped cream, or even Greek yogurt for breakfast.
Making the Blackberry Plum Crisp
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Lemon juice
- Granulated sugar
- Old-fashioned rolled oats
- Light brown sugar
- All-purpose flour
- Ground ginger
- Unsalted butter
Fresh vs. Frozen Fruit
This recipe works great with both fresh fruit and frozen fruit. We’ll often buy the blackberries frozen and then use fresh summer plums.
If you decide to go the frozen fruit route, make sure you thaw fruit prior to using.
Tips for Perfect Crisp
- Add lemon juice to filling – lemon juice brightens up the sweet fruit and balances the flavors perfectly.
- Don’t peel the plums – there’s no need to take extra time peeling the plums. The skins bake down perfectly soft into the filling.
- Add ground ginger to topping – this is a little secret ingredient we’ve started adding to our crisps. It adds such a homey layer of flavor.
- Use melted butter – we find that melted butter makes for perfect pea-sized crumb topping.
- Bake crisp until fruit is bubbly – the fruit filling should be just slightly bubbling and the topping should be a light golden brown.
Try these variations for a different take on this crisp!
- Change up the fruit – try peaches or nectarines in place of the plums and strawberries, blueberries, or raspberries in place of the blackberries.
- Add more spices to the topping – a pinch of cinnamon, nutmeg, or cloves adds a lovely spice to the topping.
- Try a different nut – this recipe works great with pecans, almonds, or walnuts.
What to Serve with Crisp
For best results, we recommend serving this crisp warm from the oven (or reheat individual servings)
We love this crisp served with a scoop of vanilla ice cream, homemade whipped cream, or even a few dollops of vanilla Greek yogurt.
The juicy plum and blackberry filling paired with classic brown sugary oat topping in this crisp just tastes like all the best parts of summer in one bowl.
Large scoops of ice cream or whipped cream recommended on top of this glorious crisp! Definitely don’t rule out both either.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More fruity summer desserts to bake up next!
Blackberry Plum Crisp
Blackberry Plum Filling
- 3 medium ripe, yet slightly firm plums, pitted and sliced into 1/4-in thick slices
- 2 cups fresh (or frozen and thawed) blackberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup chopped pecans or walnuts (optional)
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
- Ice cream or whipped cream for serving
Blackberry Plum Filling
- Preheat oven to 350F. In a medium bowl, combine all filling ingredients. Spread into the bottom of a 9×13 baking pan.
- In a medium bowl, combine oats, flour, pecans, sugar, ginger, and salt. Drizzle butter over topping and toss until mixture is crumbly.
- Sprinkle topping over fruit filling. Bake crisp at 350F 30-35 minutes until filling is bubbly and topping is golden brown.
- Cool crisp on a cooling rack 10 minutes then serve warm with vanilla ice cream or whipped cream if desired. Enjoy!
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