I’ve been making this tart plum crisp for years as a way to use up all the July fruit from my tree. Use vanilla ice cream to try it. With or without, it’s a favorite!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 1 8×8-inch dish |
Ingredients
- 12 plums, pitted and chopped
- 1 cup white sugar, divided
- 1 cup sifted all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt, or to taste
- 1 large beaten egg
- ½ cup melted unsalted butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.
- Spread plums evenly into the prepared baking dish and sprinkle with 1/4 cup sugar.
- Mix together flour, remaining 3/4 cup sugar, baking powder, and salt in a large bowl. Stir in beaten egg and spoon mixture over plums. Drizzle batter with melted butter.
- Bake in the preheated oven until the topping is brown, about 40 minutes.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 631 mg |
| Sugars | 47 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent and easy to make. Was a huge hit with my family.
So delicious…I had over ripe plums so looked this up. So glad I did! Perfectly sweet and crunchy.
Made an account just so I could rate this it was that good! My plums were overripe so I used less sugar and it was still delicious
Very Good
Instead of melting the butter, I let the butter soften and then mixed it into the topping before putting it on the plums. It helps the topping crisp some more while baking.
Delicious! I added some brown sugar to the top before baking. I used 2 of my hens eggs, they aren’t that big. Added a splenda and vanilla, probably won’t add the splenda again. A bit too sweet. Overall, I love it
I used 1/2 Splenda white sugar and Splenda brown sugar Husband loved it. Tasted like Grandma’s recipe.
Wow!! This recipe is definitely a keeper! I made for my family that are visiting. I don’t love overly sweet desserts and this is the perfect mix. It’s tart , sweet and even a bit salty. Just Yummy. I used the black plums and was worried they would be too tart but not at all! Even my sister in law who loves chocolate sweet desserts loves this. Perfect summer dessert!
I love how easy this recipe is to assemble. Easy ingredients. I also had apples and peaches. So I added those in with increasing a little more dry topping but keeping the same amount of butter drizzle, the cobbler came out beautifully! I did add 3 minutes to the bake time for extra crispy! This will likely be our go to Summer dessert with vanilla ice cream!!
This turned out Great!! I added more sugar to the plums because they were rather tart. It was more like 3/4 C. I also added cinnamon to the plums with the sugar. Other than that, everything stayed the same.
I would make this again but add 2/2 Cup more sugar.
I also had an issue with too much butter. Maybe the woman who mixed it in the batter had the right idea. I did substitute the 1/4 c of sugar on the plums with brown sugar and I found the batter too salty as well. Looked and smelled amazing!
I had several plums and a couple nectarines left over and thank for this recipe. I am gluten free and so I had to change it a little bit. I used Bob’s Red Mill gluten free 1 to 1 baking flour. I added the melted butter to the dry ingredients. I then put the topping over the fruit. I had to cook it 20 min longer and it turned out like a cobbler. I was delightful. I have never used plums in a cobbler but after making this I will now. Thank you.
Delicious. Only change is I used 1/4 C less sugar because my plums were sweetener this year. Thanks!
I added lemon juice, cinnamon, and allspice. Otherwise made as directed and it was delicious!! I honestly wasn’t expecting much but I was so surprised. It is a little tart, but I appreciate that in a dessert.
It sounded a bit bland, so I made a few alterations: I replaced three of the plums with nectarines. Instead of white sugar, I sprinkled coconut sugar over the fruit. I used white sugar in the flour mixture and added 1/8 tsp cardamom and 1/4 tsp cinnamon. It was wonderful! It took a lot longer than 45 min to bake, though. The topping wasn’t browned for 1 1/2 hours.
Had an abundance of plums from our tree this year, so I was looking for a way to utilize them and came across this recipe. I made it according to the directions, except I did sprinkle the top with brown sugar before baking, as a few suggested. Overall it was good, but if your plums have tart skin, I would strongly recommend you peel the majority of the fruit. I did not do this and the crisp was very tart, almost bitter, because of it; even ice cream was only a marginal improvement. I think this recipe would also work well with other fruits such as peaches or blackberries. I will try it again with plums too, but I will definitely peel the fruit first. (Photos are before and after baking)
Very good! I doubled it, added 1/4 tsp of vanilla extract, and sprinkled the fruit with cinnamon. I also substituted brown sugar for white in the topping. Turned out great!
Love this recipe, although I change the flour up too (1/2 c. oats and 1/2 c flour) with a bit of cinnamon and vanilla in the topping. It’s a great way to use up extra plums (or just buy the to make the recipe!)
I bought a bunch of yellow plums and didn’t want them to go to waste. it turned out great! I made a double batch and added a little cardamom. Definitely saving this recipe.
It didn’t turn out so crispy as expected. It was easy to make and I like the taste.