Hi friend! If you’ve got some squishy, almost-too-far-gone plums sitting on your counter—don’t toss them.
Let’s turn those overripe beauties into something cozy and delicious: Overripe Plum Crisp.
This recipe is simple, super forgiving, and perfect for beginner bakers or anyone cooking with kids.
It comes together fast, smells amazing in the oven, and tastes like a warm hug. Let’s do it!
🍑 Why I Love This Recipe
I’ve made this one on lazy weekend mornings when we’ve got a little extra fruit and want a warm treat. The kids help mix the topping, and we all snack on spoonfuls right from the pan. It’s our go-to for saving old fruit and turning it into gold.
- Great way to use up overripe plums
- Comes together in 10 minutes
- Crumbly, buttery topping = perfection
- Kid-friendly and easy to make together
- Delicious hot, room temp, or cold from the fridge
🛒 What You’ll Need
For the plum filling:
- 6–8 overripe plums, pitted and sliced
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- ½ tsp cinnamon
For the crisp topping:
- ½ cup old-fashioned oats
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
👩🍳 Pro Tips
- Don’t worry if your plums are super soft—they work better that way!
- Taste your plums before adding sugar. If they’re really sweet, you can cut it back.
- Want a thicker filling? Add an extra half tablespoon of cornstarch.
- Add chopped nuts (like pecans or walnuts) to the topping for crunch.
- Serve it warm with ice cream or cold with yogurt for breakfast!
🧰 Tools You’ll Need
- Cutting board + knife
- Mixing bowls
- Spoon or spatula
- Measuring cups & spoons
- 8×8 baking dish
- Oven mitts
🔄 Substitutions & Variations
- No plums? Use peaches, nectarines, or berries.
- Gluten-free? Use almond flour or a GF blend.
- Vegan? Swap in plant-based butter.
- Want it extra cozy? Add a pinch of nutmeg to the topping.
⏰ Make Ahead Tips
- Mix the filling and topping ahead, store separately in the fridge, then assemble and bake when ready.
- You can even freeze the whole unbaked crisp. Bake from frozen at 350°F for 45–50 minutes.
👩🍳 Step-by-Step Instructions
Step 1: Preheat your oven to 350°F (175°C).
Step 2: Slice and prep the plums.
Add sliced overripe plums to a mixing bowl.
Step 3: Add sugar, vanilla, cornstarch, and cinnamon to the plums.
Gently stir to coat.
Step 4: Pour plum mixture into baking dish.
Spread evenly.
Step 5: Mix oats, flour, brown sugar, cinnamon, and salt in a bowl.
Step 6: Pour in melted butter and stir until crumbly.
Step 7: Sprinkle topping over plum filling.
Cover evenly.
Step 8: Bake for 35–40 minutes.
Until bubbly and golden on top.
Step 9: Cool for 10–15 minutes before serving.
Let those juices settle a bit!
🧊 Leftovers & Storage
- Store leftovers covered in the fridge for up to 4 days.
- Reheat in the microwave or pop in the oven for 10 minutes at 300°F to crisp it back up.
- You can freeze the baked crisp, too—just wrap it well.
🍦 What to Serve With
- A big scoop of vanilla ice cream
- Whipped cream or a dollop of Greek yogurt
- Sprinkle of chopped nuts on top
- Hot coffee or cold milk on the side
❓ FAQ
Can I use canned plums or fruit?
Yes! Just drain them well and skip the added sugar if they’re already sweetened.
Can I double the recipe?
Totally. Just use a 9×13 baking dish and add 5–10 more minutes of bake time.
What if I only have underripe plums?
Roast them with a little sugar first to soften and sweeten them before using.
💛 That’s a Wrap
This overripe plum crisp is one of those cozy little wins—no waste, minimal effort, and max flavor. It’s the kind of thing you can whip up on a whim and feel good about. If you try it, let me know how it goes! Leave a comment with your questions or your own little twist—I’d love to hear how it turns out for you. 💬✨
