Back to Plum Oatmeal Crisp All Reviews for Plum Oatmeal Crisp - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr Servings: 6 med103954_0908_plum_crisp.jpg

Ingredients Ingredient Checklist 1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled) 1 cup plus 2 tablespoons packed light-brown sugar 1/2 cup old-fashioned rolled oats (not quick-cooking) 1/4 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 2 1/2 pounds ripe plums (about 8), cut into 1-inch pieces

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 1 hr Servings: 6 med103954_0908_plum_crisp.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 1 hr Servings: 6

Recipe Summary

prep: 20 mins total: 1 hr

Servings: 6

prep: 20 mins

total: 1 hr

prep:

20 mins

total:

1 hr

Servings: 6

6

med103954_0908_plum_crisp.jpg

med103954_0908_plum_crisp.jpg

Ingredients

Ingredients

  • 1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled) 1 cup plus 2 tablespoons packed light-brown sugar 1/2 cup old-fashioned rolled oats (not quick-cooking) 1/4 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 2 1/2 pounds ripe plums (about 8), cut into 1-inch pieces

Directions

Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.

In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.

Reviews (6)

 Add Rating & Review     206 Ratings   5 star values:        52    4 star values:        57    3 star values:        67    2 star values:        24    1 star values:        6

Reviews (6)

Add Rating & Review     206 Ratings   5 star values:        52    4 star values:        57    3 star values:        67    2 star values:        24    1 star values:        6

Add Rating & Review

206 Ratings 5 star values: 52 4 star values: 57 3 star values: 67 2 star values: 24 1 star values: 6

206 Ratings 5 star values: 52 4 star values: 57 3 star values: 67 2 star values: 24 1 star values: 6

206 Ratings 5 star values: 52 4 star values: 57 3 star values: 67 2 star values: 24 1 star values: 6

  • 5 star values: 52 4 star values: 57 3 star values: 67 2 star values: 24 1 star values: 6

    Martha Stewart Member     Rating: Unrated       07/05/2017   This was the most sour dessert I've ever made. I even used those velvet apriplums for most of the fruit and, dang, it was a face puckerer. I recommend tasting the filling before baking (I was rushed and didn't do that) to make sure he sugar is right. Maybe extra salt. Added whipped cream which lessened the tart a bit. It was delicious but it was too sour for some family members to eat.  

Martha Stewart Member     Rating: Unrated       06/16/2013   I used dark brown sugar and cut back to 3/4 cup and did not add the flour or sugar to the fruit. I used 6 smallish plums from our tree and added 1 nectarine and 1 apricot. Absolutely delicious. I only waited 10 minutes before serving with French vanilla ice cream as I wanted it to be warm and a bit juicy Martha may be a lighter eater as this recipe served 4 in my house and not 6 but I could see where you could stretch it to that number and still be satisfied. I had to resist a second helping  

Martha Stewart Member     Rating: 4 stars       09/27/2012   Great recipe. Cut back a touch on the sugar and butter with good results. Doubled the crisp amount. My crisp didn't look as crispy as I'd like so turned up the heat to 400 for 5 minutes. That did the trick. Very yummy.  

Martha Stewart Member     Rating: Unrated       07/15/2012   This turned out great. I took some liberties as it's what I had on hand. I substituted whole wheat flour, rye flakes and used slightly less sugar.  

Martha Stewart Member     Rating: 5 stars       07/27/2011   I loved loved this crisp. I made with just plums and it was fantastic. Tonight I'm throwing a pint of blueberries into the mix with the plums  

Martha Stewart Member     Rating: Unrated       02/15/2011   This was delicious had excess satsuma plums so tried this recipe I highly recomend this one the sweet crumble and the rich flavour of the fruit I could have eaten it for breakfast,lunch and dinner it was that good

    Martha Stewart Member

    Rating: Unrated 07/05/2017

This was the most sour dessert I’ve ever made. I even used those velvet apriplums for most of the fruit and, dang, it was a face puckerer. I recommend tasting the filling before baking (I was rushed and didn’t do that) to make sure he sugar is right. Maybe extra salt. Added whipped cream which lessened the tart a bit. It was delicious but it was too sour for some family members to eat.

Rating: Unrated

Rating: Unrated 06/16/2013

I used dark brown sugar and cut back to 3/4 cup and did not add the flour or sugar to the fruit. I used 6 smallish plums from our tree and added 1 nectarine and 1 apricot. Absolutely delicious. I only waited 10 minutes before serving with French vanilla ice cream as I wanted it to be warm and a bit juicy Martha may be a lighter eater as this recipe served 4 in my house and not 6 but I could see where you could stretch it to that number and still be satisfied. I had to resist a second helping

Rating: 4 stars 09/27/2012

Great recipe. Cut back a touch on the sugar and butter with good results. Doubled the crisp amount. My crisp didn’t look as crispy as I’d like so turned up the heat to 400 for 5 minutes. That did the trick. Very yummy.

Rating: 4 stars

Rating: Unrated 07/15/2012

This turned out great. I took some liberties as it’s what I had on hand. I substituted whole wheat flour, rye flakes and used slightly less sugar.

Rating: 5 stars 07/27/2011

I loved loved this crisp. I made with just plums and it was fantastic. Tonight I’m throwing a pint of blueberries into the mix with the plums

Rating: 5 stars

Rating: Unrated 02/15/2011

This was delicious had excess satsuma plums so tried this recipe I highly recomend this one the sweet crumble and the rich flavour of the fruit I could have eaten it for breakfast,lunch and dinner it was that good

All Reviews for Plum Oatmeal Crisp

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Plum Oatmeal Crisp

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest