Plum and Raspberry Crisp

This easy Plum and Raspberry Crisp is a crowd-pleasing dessert that comes together in no time. A mix of plums and raspberries creates a jammy filling that contrasts beautifully with the crisp, buttery oat topping. Whether for a weeknight treat or a weekend gathering, it’s a recipe you’ll want to bake again and again.

Course Dessert

Cuisine American

Keyword apple cake, cake, dessert, streusel, blueberry crisp, plum, raspberry

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 306kcal

Ingredients

Filling:

2½ pounds plums about 8, pitted and cut into ½-inch pieces
12 ounces raspberries about 2½ cups
¼ cup pure maple syrup
3 tablespoons all-purpose flour
2 tablespoons brown sugar optional

Topping:

1¾ cups old-fashioned rolled oats
¼ cup all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
6 tablespoons pure maple syrup
6 tablespoons unsalted butter melted
½ cup chopped walnuts

Serving:

Vanilla ice cream or homemade whipped cream to serve

Instructions

Preheat your oven to 375 degrees F. Spray a 9x13 baking pan with baking spray and set aside.
In a large bowl, combine the plums, raspberries, maple syrup, and flour. Toss gently to coat, then transfer the mixture to the prepared pan. If your fruit isn’t especially sweet, sprinkle the brown sugar over the top.
In a small bowl, stir together the oats, flour, cinnamon, and salt. Pour in the maple syrup and melted butter, mixing until the topping is crumbly. Fold in the walnuts. Sprinkle evenly over the fruit.
Bake for 30 to 35 minutes or until the topping is golden brown and the filling is bubbling. Remove from the oven and let rest for 5 to 10 minutes before serving warm with vanilla ice cream or a dollop of whipped cream.

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