A spiced plum and blackberry crisp to keep you warm on these autumnal nights. Using sweet plums and bitter blackberries with a gingery oat crumble topping for a delicious, and more importantly, super simple dessert.
What is the difference between a crisp and crumble?
A crisp is a baked fresh fruit pudding with a streusel topping made from flour and oats. The oat make the topping crisper with more clusters. Whereas a crumble is baked fresh fruit with a topping made from flour, butter and sugar making for a denser texture. The names are often used interchangeably. We Brits traditionally call our fruit medley a crumble. I have called this dessert a crisp due to the myriad of crunchy oaty clusters; but you can just call it as you please.
The ingredients
For warmth, I’ve used cinnamon and ginger, truly the spices of Autumn. They add a subtle spiciness to the sweet plum and blackberry mixture without being overwhelming.
Now you may have gathered by the ingredient list that I love a good crunchy topping with lots of bite. It just contrasts so beautifully with the softened syrupy fruit. I’ve used 2 types of oats, rolled and jumbo, to achieve that really dense texture. I’ve also add demerara sugar for a lovely crunch. Then finally, I’ve finished with pecans for a roasted, smoky flavour, as well as to add THE BEST aroma. Family and friends won’t be able to help but smile (and possibly drool) when they walk into your kitchen.
Can I make this gluten free?
Yes, quite easily! Just replace the flour with a gluten free flour blend or almond flour for a subtly nutty flavour. Also ensure you use gluten free oats.
Leave a comment and let me know how you get on making this plum and blackberry crisp. I would love to see your creations over on instagram!
More autumnal desserts
Plum and Blackberry Crisp
Ingredients
For the baked fruit
- 6 plums
- 300 g blackberries
- 35 g soft brown sugar
- 2 tbsp flour
- 1/4 tsp cinnamon
For the crisp topping
- 175 g plain flour
- 75 g quick oats
- 150 g margarine
- 75 g old fashioned / jumbo oats
- 50 g soft brown sugar
- 50 g demerara sugar
- 50 g roughly chopped pecans
- 1 tsp ginger
- Pinch of salt
Instructions
- Preheat the oven to 200C / 180C fan.
- Grease a 21cm x 26cm rectangular baking dish with margarine.
- Slice the plums into wedges. Mix the plums, berries, sugar, flour and cinnamon and pour into the dish.
- Using your fingers, rub margarine into the flour and quick oats.
- Mix in the jumbo oats, both types of sugar, pecans, ginger and salt. Clusters will naturally form, although you can always add a few more by squeezing the mixture together.
- Scatter on top of the fruit mixture. Sprinkle over the pecans.
- Place the baking tin in the oven and bake for 40 minutes.
- Remove from the oven and leave to cool for 5 minutes. Serve with dairy free ice cream.
Used blueberries instead of blackberries as all I had to hand. Really quick mid week dessert. Thumbs up from the kids so it must be good haha!!