Plum and Blueberry Crisp
Indulge in the comforting flavors of a homemade Plum and Blueberry Crisp, an irresistible dessert that perfectly balances sweet and tart notes. Juicy plums and plump blueberries are tossed with a hint of vanilla and zesty lemon juice, then baked beneath a golden, buttery oat crumble infused with cinnamon and brown sugar. This easy-to-make treat features a luscious, bubbling fruit filling topped with a crisp, crumbly layer that provides delightful texture in every bite. Ready in just an hour, this dessert is perfect for family dinners or entertaining guests. Serve it warm, paired with creamy vanilla ice cream or a dollop of fresh whipped cream, for a crowd-pleasing finish to any meal. Perfectly seasonal and bursting with fruity flavors, this Plum and Blueberry Crisp is a must-try for dessert lovers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 whole (medium-sized, pitted, and sliced) Plums
- 2 cups Blueberries
- 0.5 cup Granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 0.75 cup All-purpose flour
- 0.5 cup Rolled oats
- 0.5 cup (packed) Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup (cold, cut into small cubes) Unsalted butter
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish or a similar-sized oven-safe dish.
In a large mixing bowl, combine the sliced plums and blueberries. Add 1/2 cup of granulated sugar, the cornstarch, vanilla extract, and lemon juice. Mix gently until the fruits are well coated. Transfer the fruit mixture to the prepared baking dish and spread it out evenly.
In another bowl, prepare the topping. Combine the flour, rolled oats, brown sugar, ground cinnamon, and salt. Mix the dry ingredients until evenly distributed.
Add the cold, cubed butter to the topping mixture. Using your hands or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the fruit mixture in the baking dish, ensuring the fruit is fully covered.
Place the baking dish on the center rack of the preheated oven and bake for 40–45 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges.
Remove the crisp from the oven and let it cool for 5–10 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 359.0 g | 131% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 236.5 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
