Can I make Plum and Nectarine Crisp ahead of time?

Yes. You can prepare the fruit filling and almond-oat topping separately up to one day in advance. Store them in the refrigerator and assemble just before baking. Alternatively, bake the crisp completely and reheat it before serving for the best texture and flavor.

How do I know when Plum and Nectarine Crisp is fully baked?

The crisp is ready when the fruit filling is bubbling around the edges and the topping is deeply golden brown. The fruit should be tender when pierced with a fork. Depending on your oven and the ripeness of the fruit, baking may take between 60 and 70 minutes.

Can I freeze Plum and Nectarine Crisp?

Yes. After baking and cooling completely, wrap the dish tightly and freeze for up to three months. Thaw overnight in the refrigerator before reheating. You can also freeze the unbaked topping separately for future use with fresh seasonal fruit.

What fruits can I substitute in Plum and Nectarine Crisp?

This recipe works well with many fruits. Peaches, apricots, cherries, blackberries, blueberries, and raspberries are excellent alternatives. You can use a combination of fruits to create your own variation while maintaining the same delicious crisp topping.

Plum and Nectarine Crisp: Easy Recipe

Name: Plum and Nectarine Crisp
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 7 plums (about 1 1/2 lb), pitted and sliced into 1/2-inch slices; 5 nectarines (about 1 3/4 lb), pitted and sliced into 1/2-inch slices; 1 tsp finely grated lemon zest; Juice of 1/2 lemon (about 1 tbsp); 1/2 tsp ground cinnamon; 1/4 tsp ground cardamom; 1/2 cup packed light brown sugar; 1/4 tsp kosher salt; 3 tbsp all-purpose flour; 1 cup all-purpose flour (for topping); 1 cup old-fashioned rolled oats; 1/2 cup sliced almonds; 1/3 cup light brown sugar (for topping); 1/3 cup granulated sugar; 1/4 tsp ground cardamom (for topping); 1/2 tsp kosher salt (for topping); 8 tbsp unsalted butter, softened

Description

A warm and comforting Plum and Nectarine Crisp featuring juicy fresh plums and nectarines baked with cinnamon, cardamom, lemon, and brown sugar beneath a crunchy almond-oat topping. Perfect for summer gatherings and best served warm with vanilla ice cream.

Ingredients

Scale

7 plums (about 1 1/2 lb), pitted and sliced into 1/2-inch slices
5 nectarines (about 1 3/4 lb), pitted and sliced into 1/2-inch slices
1 tsp finely grated lemon zest
Juice of 1/2 lemon (about 1 tbsp)
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup packed light brown sugar
1/4 tsp kosher salt
3 tbsp all-purpose flour
1 cup all-purpose flour (for topping)
1 cup old-fashioned rolled oats
1/2 cup sliced almonds
1/3 cup light brown sugar (for topping)
1/3 cup granulated sugar
1/4 tsp ground cardamom (for topping)
1/2 tsp kosher salt (for topping)
8 tbsp unsalted butter, softened

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 3-quart baking dish with nonstick cooking spray.
In a large bowl, combine sliced plums, sliced nectarines, lemon zest, lemon juice, cinnamon, cardamom, brown sugar, kosher salt, and 3 tablespoons flour. Toss until evenly coated.
Transfer the fruit mixture to the prepared baking dish and spread into an even layer.
In a medium bowl, combine 1 cup flour, rolled oats, sliced almonds, brown sugar, granulated sugar, cardamom, and salt.
Add softened butter in small pieces and work it into the dry mixture using your hands or a spoon until crumbly clusters form.
Sprinkle the almond-oat topping evenly over the fruit mixture, covering it completely.
Bake for 60 to 70 minutes, or until the fruit is tender, bubbling, and the topping is deeply golden brown.
If the topping browns too quickly, loosely tent the dish with aluminum foil during the last 10 minutes of baking.
Remove from the oven and allow the crisp to cool for 30 minutes before serving.
Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Use ripe but firm plums and nectarines for the best texture.
Allow the crisp to cool before serving so the filling can thicken properly.
Store leftovers covered in the refrigerator for up to 4 days.
Reheat individual servings in the microwave or oven before serving.
Peaches, berries, or apricots can be substituted for some or all of the fruit.
For extra crunch, lightly toast the sliced almonds before using.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 395
Sugar: 33g
Sodium: 170mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 5g
Protein: 5g
Cholesterol: 23mg