Print

Ina Garten Plum Crisp

Ina Garten Plum Crisp
Print Recipe

A classic, rustic dessert featuring juicy, tart plums baked under a buttery, crunchy oat topping. The contrast between the warm, jammy fruit and the crisp, golden-brown streusel is pure comfort. Perfect served warm with a scoop of vanilla ice cream.

Ingredients

Scale
  • For the Fruit Filling:
  • 2 pounds ripe plums (about 8–10 medium), pitted and cut into 1-inch wedges
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • For the Crisp Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • For Serving (Optional):
  • Vanilla ice cream or lightly sweetened whipped cream

Instructions

  1. Preheat your oven to 375°F / 190°C. Position a rack in the center of the oven. This moderate temperature allows the fruit to soften and bubble gently while the topping browns evenly without burning. Grease a 9-inch pie dish, deep-dish pie plate, or 8×8-inch baking dish with butter or non-stick spray.
  2. Prepare the plums: Wash, dry, and halve the plums, removing the pits. Cut each half into 3-4 wedges, about 1-inch thick at the skin. Consistent sizing ensures even cooking. Place all the plum wedges in a large mixing bowl.
  3. Make the fruit filling: To the bowl with the plums, add 1/3 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1/4 teaspoon salt. The cornstarch will thicken the plum juices as they bake, while the lemon brightens the flavor. Gently toss with a rubber spatula until the plums are evenly coated and no dry cornstarch remains.
  4. Transfer the filling: Pour the coated plum mixture into the prepared baking dish, spreading it into an even layer. Scrape any sugary juices from the bowl over the top. Let this sit while you prepare the topping; this brief rest allows the sugar to begin drawing out moisture from the fruit.
  5. Combine the dry ingredients for the topping: In a separate medium bowl, whisk together 3/4 cup flour, 1/2 cup oats, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk thoroughly to break up any lumps in the brown sugar and ensure the cinnamon and salt are evenly distributed.
  6. Incorporate the butter: Add the 1/2 cup of cold, cubed butter to the dry mixture. Using your fingertips, a pastry blender, or two forks, work the butter into the flour mixture until it resembles coarse meal with pea-sized lumps of butter remaining. The butter must be cold to create a flaky, crisp texture; if it melts prematurely, the topping will be greasy and dense.
  7. Assemble the crisp: Sprinkle the crumb topping evenly over the plum filling, covering it completely. Do not press or pack the topping down; a loose, craggy layer will bake up the crispiest. Some fruit will peek through, which is fine and allows steam to escape.
  8. Bake the crisp: Place the dish on a rimmed baking sheet (to catch any potential bubble-overs) and transfer to the preheated oven. Bake for 40-45 minutes, or until the fruit filling is actively bubbling around the edges and the topping is a deep, golden brown. The internal fruit temperature should reach about 200°F / 93°C for proper breakdown.
  9. Cool before serving: Remove the crisp from the oven and place it on a wire cooling rack. Let it rest for at least 20-30 minutes before serving. This critical resting time allows the bubbling fruit juices to thicken properly into a syrupy sauce. If served immediately, the filling will be too runny.
  10. Serve: Scoop the warm plum crisp into bowls. The ideal serving includes some of the juicy bottom fruit and plenty of the crisp, buttery topping. Top with a scoop of high-quality vanilla ice cream or a dollop of lightly sweetened whipped cream to complement the tartness of the plums.

Notes

Storage: Cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. Freezing: Assemble the crisp in a freezer-safe dish, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add 5-10 minutes to the baking time if starting from cold. Reheating: Reheat individual portions in the microwave in 30-second bursts until warm. For the whole crisp, reheat, covered with foil, in a 325°F / 163°C oven for 15-20 minutes, or until warmed through.

Nutrition

Keywords: plum crisp, Ina Garten plum crisp, fruit crisp recipe, summer dessert, easy fruit dessert, baked plums, oat topping, rustic dessert, weeknight dessert, plum recipes, stone fruit dessert, buttery streusel

Find it online: https://inagartendishes.com/ina-gartens-plum-crisp/