Apple Plum Crisp
and more!

Reading Time: 4 minutes
Looking for a taste of fall? Enjoy apple plum crisp recipes with the perfect mix of fruit and autumn spices that will make your mouth happy.
There’s something about plums that transport me back to my childhood. We grew up in suburban Cincinnati, and spring through fall, Mr. Bruner, a local farmer, would arrive in our neighborhood with his old Ford truck filled with fresh produce.
Us kids used to peek through the wide wooden slats on the sides to see what Mom called his “weekly bounty.” She was most excited when plum season arrived. The plums Mr. Bruner grew were prune plums. Not as plump or sweet as most plums, these small, firm, egg-shaped beauties were eaten fresh and cooked into jams.
Fast forward to today, and the variety of available plums is impressive. Along with prune plums, there are other offerings, including vivid dark blue Damsons and pinkish-red Santa Rosas.
A favorite family dessert is apple plum crisp. Apples are more mildly flavored than plums, which have a spicy tone. The fruits meld together as they bake under a fragrant, crisp topping.
I’m sharing two apple plum crisp recipes. The first is a small batch dessert. The other is more traditional with a rolled oat topping.
Want a fancier plum dessert? Try plum cake or puff pastry plum tarts. You can use all plums or a combination of pears and plums.
SMALL BATCH APPLE PLUM CRISP
Use an 8-by-8-inch baking pan for a thicker apple plum crisp. You can also use a 9-inch pie pan.
Note that the topping doesn’t contain oats.
FILLING INGREDIENTS
- 3 cups peeled and thinly sliced apples
- 1 cup unpeeled plums, quartered or sliced depending upon size
- 2 to 3 tablespoons lemon juice
TOPPING INGREDIENTS
- 3/4 cup all-purpose flour
- 13/4 teaspoons cinnamon
- Couple dashes salt
- 1 cup firmly packed brown sugar
- 6 tablespoons cold butter, cut into bits
FILLING INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit.
- Spray 8-by-8-inch baking pan, or brush with butter.
- Toss apples and plums with lemon juice.
- Pour into baking pan.
TOPPING INSTRUCTIONS
- Whisk flour, cinnamon salt, and brown sugar. Sprinkle butter over.
- Mix with fork until very coarse crumbs form.
- Sprinkle topping over apple plum mixture, and pat down gently.
- Place on center oven rack.
- Bake 45 to 60 minutes or until fruit is tender. If the top browns before fruit is cooked, tent with foil.
Serve warm, at room temperature, or chilled with a scoop of vanilla ice cream or a dollop of whipped cream.
Serves 4 to 5.
CLASSIC APPLE PLUM CRISP WITH ROLLED OATS TOPPING

This is a larger batch plum apple crisp. The topping contains oats, which is traditional.
FILLING INGREDIENTS
- 7 cups peeled and thinly sliced apples
- 3 cups unpeeled sliced plums
- ¼ cup lemon juice
- 1¼ cups granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
TOPPING INGREDIENTS
- 1 cup all-purpose flour
- 1¾ cups old-fashioned rolled oats
- 1½ cups packed brown sugar
- ¼ teaspoon each: baking soda and baking powder
- 1 cup (16 tablespoons) butter, melted
FILLING INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Spray 9-by-13-inch pan, or brush with butter.
- Toss apples, plums, and lemon juice together.
- Whisk sugar, flour, and cinnamon, then pour over apple mixture and toss gently to coat.
- Pour into baking pan.
TOPPING INSTRUCTIONS
- Whisk flour, oats, brown sugar, baking soda, and baking powder.
- Pour melted butter over and mix until crumbly.
- Sprinkle topping over apple plum mixture and pat down gently.
- Place on center oven rack, and bake 50 to 60 minutes until fruit is tender and top is golden. If the top browns before fruit is cooked, tent with foil.
Serve warm, room temperature, or chilled with a scoop of vanilla ice cream or a dollop of whipped cream.
Serves 10 to 12.
PLUM CAKE

My daughter-in-law, Jessie, brought this impressive-looking plum dessert to a family gathering. You can sub in 2 teaspoons apple pie spice for the cinnamon and nutmeg.
INGREDIENTS
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup butter, softened
- Extra butter for brushing in pan
- 1 cup plus 4 tablespoons granulated sugar, divided
- 1 large egg
- 1 tablespoon vanilla
- ½ cup milk (I use whole milk)
- 1 pound plums, sliced thick
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Spray 9-inch cake pan or brush lightly with butter.
- Whisk flour, baking powder, cinnamon, nutmeg, and salt together.
- Cream butter with 1 cup sugar until fluffy.
- Add egg and vanilla, then beat on low until mixed well.
- Gradually add flour mixture, alternating with milk, and beat on low until smooth. Batter will be thick.
- Pour into pan and smooth top.
- Arrange plums on top in a circular pattern.
- Sprinkle remaining 4 tablespoons of sugar over plums.
- Bake 55 to 65 minutes or so, until top is golden and a toothpick or skewer inserted in center comes out clean.
Let cool before serving with vanilla ice cream or dollop of whipped cream.
Serves 8 to 10.
Adapted slightly from Jennifer Segal.
PUFF PASTRY PLUM TARTS WITH HONEY AND FLAKY SALT
Easy to make, puff pastry makes a crisp, very tender “crust.” Black pepper and flaky salt counter the sweetness of fruit and honey.
INGREDIENTS
- 1 sheet frozen puff pastry, thawed
- 1 pound plums, sliced thin
- 1/3 cup sugar or more to taste
- Freshly ground black pepper (optional but good)
- Honey
- Flaky salt
INSTRUCTIONS
- Preheat oven to 425 degrees F.
- Cut pastry into 4 squares and place on parchment-lined baking sheet.
- Prick all over with fork.
- Top with plums, leaving 1/2” border.
- Sprinkle lightly with sugar and a grind of pepper.
- Bake tarts, rotating halfway through, until edges of pastry are puffed and golden, about 20 minutes or so.
Right before serving, drizzle with honey and sprinkle with a bit of salt.
Serves 4.
Recipe Notes:
Light brown sugar vs. dark: What’s the diff?
It’s the amount of molasses that each contains. Light brown sugar has less molasses while dark brown sugar has more. Light brown sugar brings a mellow flavor to baked goods. Dark brown sugar’s flavor is deeper and keeps baked goods a bit more moist.
Whisk flour before measuring
Flour tends to settle when stored. Whisk it up a bit to lighten texture for a more consistent measurement.
When you make apple plum crisp, don’t pitch the apple peels!
Dry in low-temperature oven and store in pantry. Add to hot drinks during brewing.
Originally published in the September/October 2023 issue of Countryside and Small Stock Journal and regularly vetted for accuracy.