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This cardamom vanilla plum crisp is filled with juicy plums and topped with a crunchy oatmeal hazelnut topping. It’s a deliciously simple way to preserve the taste of summer!
Do you love plums? Do you love fruit crisps? Well, you’ll LOVE this plum crisp with vanilla bean and cardamom.
It’s a deliciously fruity way to enjoy the taste of summer topped with a brown sugar oat hazelnut crisp topping.
I have always felt like plums don’t get enough stone fruit love, but not today or on this site! I have recipes for Skillet Pork Tenderloin with Plums, Vanilla Bean Plum Butter Crumble Bars, Vanilla Bean Plum Butter, Gingersnap Plum Swirled Cheesecake Bars, and Spiced Plum Butter.
As you can see – I’m a plum lover!
I hope you are, too, because you’ll love this super juicy and nutty plum crisp. It’s slightly sweet, packed full of cardamom and vanilla flavor, and tastes great when served with ice cream or whipped cream.
Ingredients for plum crisp
- Old fashioned oats
- Brown sugar
- Melted butter
- All-purpose flour
- Hazelnuts
- Black plums
- Brown sugar
- Cornstarch
- Vanilla bean paste
- Cardamom
How to make
What I love most about fruit crisps is their ease of preparation. Toss some fruit together, throw it in a dish, top with an oaty topping, bake, and enjoy! And this plum crisp is no exception!
- In a mixing bowl, add topping ingredients and mix until crumbly and incorporated.
- Mix all filling ingredients into a medium-sized mixing bowl and stir to combine.
- Add fruit to the prepared pan and top with crumble topping.
- Bake until golden brown and the fruit is bubbly.
My Pro Tips
Recipe Tips
- Use fresh, ripe plums, as they will be juicy and the perfect balance of sweet and tart. I like to use black plums for this recipe.
- You can swap the hazelnuts in the topping for almonds, pecans, and walnuts or leave them out to remain nut-free.
- Vanilla extract can be used in place of vanilla bean paste.
More fruit crisp recipes
Cardamom Vanilla Plum Crisp
Ingredients
For topping:
- 1 cup brown sugar
- ⅔ cup all-purpose flour
- ⅔ cup old-fashioned oats
- ½ cup unsalted butter, melted
- ¼ cup chopped hazelnuts
- ½ teaspoon kosher salt
For filling:
- 1-½ pound black plums, pitted and sliced
- ¾ cup brown sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla bean paste
- 1 teaspoon ground cardamom
Instructions
- Preheat oven to 425 degrees F and spray an 9×9 baking dish with non-stick spray, set aside.
For topping:
- In a mixing bowl, add brown sugar, all-purpose flour, old-fashioned oats, melted butter, chopped hazelnuts, and kosher salt.
- Mix until the topping is well combined, and the texture is crumbly.
For filling:
- Mix all filling ingreidents to a medium-sized mixing bowl an stir to combine.
- Add the filling to the prepared baking dish, and top with the prepared oat topping.
- Bake for about 30 minutes or until the topping is browned and the fruit is tender.
- Serve warm or room temperature.
- Store leftover crisp, covered, in the fridge, for up to 3 days.
This looks incredible! Adding it to my summer bake list!
This looks so so good!
I wish I could reach through the computer screen and grab that bowl! I want it now!!
I am loving the flavors in this! Perfection!
Yes, please! This looks so yummy!
a nice way to break my diet, in a good way since I can every once in awhile, thank you for this recipe!
I haven’t seen plums in the market just yet but I will look harder next time I go. I am totally in the mood for this.
Sounds like something that would be gone real fast at a family gathering! Sounds amazing!
This looks great! Did you peel the plums or just slice and pit?
Hi June! I just sliced and pit. I don’t typically peel because I’m lazy, hahaha.
I made this dish at the end of summer and it was ABSOLUTELY FANTASTIC, do you think it’d work with frozen peaches? Thawed, of course. Thanks!
Hello Ms. Ozrelic! Yes, thawed frozen peaches would work perfect!