Martha Stewart Plum Oatmeal Crisp

Martha Stewart plum oatmeal crisp is an easy five-ingredient summer dessert that bakes into a golden, buttery oat topping over jammy stone fruit. Brown sugar and rolled oats do all the work, making this the go-to family dessert when plums are in season.

Toss the plums with flour and brown sugar, pile on the oat crumble, and bake at 375 until the top turns deep gold. After 20 minutes of cooling, the filling sets and you can serve it warm with vanilla ice cream.

Martha Stewart Plum Oatmeal Crisp

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

435

kcal

Bubbling plums under a crunchy, golden oat crumble with crisp edges and a rich brown sugar base. The fruit turns tender and jammy while the topping stays toasty and buttery.

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

• Mix the topping: Preheat oven to 375°F. 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.
• Toss the plums: In a shallow 2-quart baking dish, toss plums with remaining 3 tablespoons flour and 2 tablespoons sugar, then sprinkle with oat topping.
• Bake the crisp: Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool at least 20 minutes before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Spring Chef dough blender (pastry cutter), Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

What type of plums work best for an oatmeal crisp?

Choose plums that yield slightly to gentle pressure and have a sweet, fragrant smell. Italian prune plums, Santa Rosa, and black plums all work well in this recipe. Avoid any that feel mushy, since they fall apart when baked, and if you are making this a few days ahead, buy slightly firm plums and ripen them at room temperature in a closed paper bag for 1 to 2 days.

Can I use other fruit instead of plums in this crisp?

Peaches, blackberries, or pitted cherries all work as a swap, and you can mix two fruits for a more complex flavor. Keep the total weight at 2 1/2 pounds so the filling and topping stay in balance. For an extra layer of flavor, add 1/4 to 1/2 teaspoon of almond extract to the filling, since plums and almonds are both members of the prunus family.

How do I store leftover plum crisp?

Cover it and refrigerate for up to 3 days. Reheat in a 350°F oven for 10 to 15 minutes until the filling warms through and the topping re-crisps. If the top starts browning too fast, tent it loosely with foil. Skip the microwave, since it turns the oat topping soggy.

Can I make this plum oatmeal crisp gluten free?

Use a cup-for-cup gluten-free flour blend like Bob’s Red Mill 1-to-1 Baking Flour and certified gluten-free rolled oats. No other changes needed, since the topping structure relies on butter and sugar rather than gluten development. Double-check your oats label, because standard rolled oats are often processed on shared equipment with wheat.

Why is my crisp topping not crunchy?

The most common cause is pulling the dish before the topping has browned enough. Bake the full 40 to 45 minutes at 375°F and look for a deep golden color before removing it. Overripe plums can also release too much juice and soak the crumble from below, so stick with fruit that is ripe but still slightly firm.