Baked Plum & Blueberry Crisp
A warm and comforting dessert featuring sweet plums and blueberries topped with a crunchy oat mixture, perfect for any gathering or cozy night in.
Ingredients
Fruit Filling
- 4 plums (pitted and sliced into cubes) Opt for ripe and juicy plums for best sweetness.
- ½ cup blueberries Can substitute with other berries.
- 2 tbsp honey Adjust sweetness to taste.
- 2 tbsp corn starch To thicken the filling.
- 1 tbsp lemon juice Freshly squeezed is best.
- ½ tsp cinnamon Can be adjusted based on preference.
- 1 pinch salt
Crisp Topping
- 1 cup oats (large flake)
- ⅓ cup almond flour Can substitute with all-purpose flour.
- ¼ cup almonds (chopped) Use any nuts based on preference.
- 3 tbsp flaxseed
- 1 tsp ginger (ground)
- 3 tbsp brown sugar Can add more for sweetness.
- ¼ cup butter (unsalted, melted)
- 1 pinch salt
Serving
- ¼ cup Greek yogurt Optional, for serving.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a medium mixing bowl, combine the oats, almond flour, chopped almonds, flaxseed, ground ginger, brown sugar, melted butter, and salt. Stir until well blended.
- In a separate bowl, gently mix the plums, blueberries, honey, corn starch, lemon juice, cinnamon, and a pinch of salt until fully combined.
Baking
- Pour the fruit filling into a 9-inch round baking pan and top it evenly with the oat mixture.
- Bake in the oven for 40-45 minutes or until the filling is bubbling around the edges.
- If you prefer the topping to be slightly more golden, broil it for an additional 2 minutes, but watch carefully to prevent burning.
- Allow the plum crisp to sit for a few minutes before serving, and enjoy it with a scoop of Greek yogurt.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze before baking, wrapped well in plastic wrap and foil, for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cook time.