Ina Garten Plum Crisp Recipe

This Ina Garten Plum Crisp is a warm and comforting dessert, which includes fresh sliced plums and a buttery oat topping. It’s a classic, foolproof recipe, ready in just 1 hour.

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Ina Garten Plum Crisp Ingredients

For the Filling:

• 6 cups plums, pitted and sliced (about 6–8 large plums)
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon

For the Topping:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup old-fashioned oats
• 1/2 cup (1 stick) unsalted butter, cold and diced
• 1/4 teaspoon salt

How To Make Ina Garten Plum Crisp

1. Preheat the oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Prepare the filling: In a large bowl, toss sliced plums with sugar, flour, lemon juice, and cinnamon until evenly coated. Transfer to the prepared dish and spread evenly.
3. Make the topping: In another bowl, combine flour, sugars, oats, and salt. Add diced butter and mix with fingers or a pastry cutter until the mixture resembles coarse crumbs.
4. Assemble the crisp: Sprinkle the topping evenly over the plum mixture.
5. Bake the crisp: Bake for 40–45 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Serve warm: Let cool for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Recipe Tips

• Can I use other fruit? Yes, try peaches, nectarines, or a mix with berries.
• How to make it gluten-free: Use a gluten-free flour blend and certified gluten-free oats.
• Can I make it ahead? Assemble the crisp and refrigerate it unbaked for up to 24 hours.
• What if plums are too tart? Add an extra tablespoon of sugar to the filling.
• How to make the topping extra crispy: Use cold butter and don’t overwork the topping.

What To Serve With Plum Crisp

Pair this warm dessert with cool, creamy sides:

• Vanilla ice cream
• Fresh whipped cream
• Greek yogurt with honey
• Caramel sauce drizzle

How To Store Plum Crisp

Refrigerate: Cover and store in the fridge for up to 4 days. Reheat in the oven at 300°F until warmed through.

Freeze: Freeze baked or unbaked for up to 3 months. Thaw overnight and bake or reheat as needed.

Plum Crisp Nutrition Facts

• Serving Size: 1 of 6 servings
• Calories: ~360
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Carbohydrates: 56g
• Fiber: 3g
• Sugar: 35g
• Protein: 3g
• Sodium: 120mg
• Calcium: 30mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and serving size.

FAQs

Can I peel the plums?
Yes, but it’s not necessary. The skins soften during baking.

Can I use frozen plums?
Yes, thaw and drain them first.

How do I reheat leftovers?
Bake at 300°F for 10–15 minutes until warmed through.

Can I double the recipe?
Yes, bake in a larger dish and adjust time as needed.

How do I prevent a soggy topping?
Use cold butter and bake until the topping is well browned.

Try More Recipes:

• Ina Garten Icebox Cake With Tate’s Cookies Recipe
• Ina Garten Italian Plum Tart Recipe
• Ina Garten Pumpkin Banana Mousse Tart Recipe