breakfast dessert

spiced plum + blackberry crisp

mid september. such a magical time of the year. we are quickly approaching autumn (my fave!) but we still have many of summer’s most delicious fruits and veggies available. beautiful hues of red, orange, yellow and purple fruits can be found in grocery stores and farmers markets as nature transitions from summer to fall.

a “quick” stop into my local grocery store resulted in “a few” varieties of plums making their way to my home. in an attempt to get into a cooler weather mindset, i turned to the easiest dessert ever, the humble crisp. you really can’t get any easier than a crisp. slice seasonal fruits, coat lightly in sugar (if needed), a little flour (for thickening), spices (vanilla and cinnamon are always a great idea) and top with a crumble (flour, butter, sugar, oats/nuts optional). so easy and you probably already have everything you need in your pantry/countertop. bonus: this is a fantastic way to use up your “less than perfect” fruit. LOVE that.

Spiced Plum and Blackberry Crisp

The perfect late summer meets early autumn fruit dessert. A tart and sweet fruit filling, with hints of cozy ceylon cinnamon, topped with a buttery oatmeal crumble.
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Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 8


  • 9X13 baking pan


Oatmeal Crumble Topping

  • 1/2 c flour
  • 1/2 c brown sugar
  • 1 c rolled oats
  • 8 tbsp unsalted butter, cold and cubed
  • 1 tsp ground ceylon cinnamon
  • 1.2 tsp salt

Plum and Blackberry Filling

  • 6 c assorted plum, quartered
  • 1 c blackberries
  • 1/4 c brown sugar
  • 1 tsp ground ceylon cinnamon
  • 1 tbsp flour


  • Preheat oven to 400F Combine all topping ingredients in a bowl. Using your hands or pastry cutter, work into large crumbles. All ingredients should be incorporated with no visible chunks of butter. Set aside.
  • In an oven safe baking dish, combine all the remaining ingredients (fruit, brown sugar, cinnamon and flour). Mix well until the fruit is well coated in the sugar and flour. Top with the crumble.
  • Bake at 400 F for 25-30 minutes. Filling should be bubbling and crumble should be golden brown. Serve hot or room temperature. Top with your favorite vanilla ice cream.
Keyword easy entertaining, fall breakfast, fruit crisps, gluten free dessert, stone fruit pies
did you make this recipe?tag @olivesnthyme on Instagram

did you make this recipe?

tag @olivesnthyme on instagram


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