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–+ servings

Spiced Plum and Blackberry Crisp

Megan
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 9X13 baking pan

Ingredients
  

Oatmeal Crumble Topping

  • ½ c flour
  • ½ c brown sugar
  • 1 c rolled oats
  • 8 tbsp unsalted butter, cold and cubed
  • 1 teaspoon ground ceylon cinnamon
  • 1.2 tsp salt

Plum and Blackberry Filling

  • 6 c assorted plum, quartered
  • 1 c blackberries
  • ¼ c brown sugar
  • 1 tsp ground ceylon cinnamon
  • 1 tbsp flour

Instructions
 

  • 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
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