Apple Plum Crisp with Oats & Walnuts -

Apple Plum Crisp with Oats & Walnuts

Juicy apples and plums baked under a crunchy oat-walnut topping made with maple sugar and cold butter. This apple plum crisp is fruit-forward, lightly sweetened and easy to adapt gluten-free or dairy-free. Perfect for late-summer plum season, fall baking, or whenever you want an easy apple plum crisp with oats.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 404kcal

Author Olga Caz

Ingredients

Apple And Plum Filling

2 large apples I used Gala, thinly sliced
5-6 medium plums sliced
4 tbsp maple sugar or other granulated sugar
2 tbsp arrowroot flour
1 tsp cinnamon
1 tbsp lemon juice optional (if the plums are too sweet)

Oat Walnut Topping

1 cup rolled oats
⅓ cup all purpose flour for gluten free see notes
½ cup walnuts or pecans crushed
6 tbsp butter for dairy free / vegan see notes
⅓ cup maple sugar or your favorite granulated sugar
¾ tsp cinnamon
½ tsp cardamom

Instructions

Chill the butter. Freeze the butter for at least 1 hour before making the topping.
Make the topping. Grate the frozen butter into the flour and toss to coat, or pulse the butter and flour briefly in a food processor until coarse crumbs form. Add the oats, walnuts, maple sugar, cinnamon and cardamom and mix just until combined. Refrigerate while preparing the fruit.
Preheat the oven to 360°F (182°C).
Prepare the fruit. Core and thinly slice the apples. Pit the plums and cut into slightly thicker wedges, leaving the skins on.
Make the filling. Add the apples and plums to a 9-inch square baking dish. Toss with the maple sugar, arrowroot, cinnamon and optional lemon juice. Spread into an even layer.
Assemble. Scatter the chilled oat-walnut topping loosely over the fruit.
Bake. Bake for about 38–40 minutes, until the topping is golden and the filling bubbles around the edges. Loosely tent with foil if the topping browns too quickly.
Rest. Cool uncovered for 10–15 minutes before serving.

Notes

Make It Gluten Free: replace the flour with a gluten free flour mix and use gluten free oats.

Make It Dairy Free / Vegan: replace the butter with the same amount of firm vegan butter and keep it very cold before mixing.

Nut-free: Omit the walnuts or replace them with pumpkin or sunflower seeds.

Plums: Leave the skins on and use ripe but still firm fruit.

Pan size: The recipe is designed for a 9-inch square baking dish.

Make ahead: Keep the fruit filling and topping separate in the refrigerator for up to 2 days.

Storage: Refrigerate leftovers for 3–4 days.

Reheating: Warm uncovered at about 300°-320°F until heated through to help restore the topping.

Freezing: Freeze assembled and unbaked for up to 2–3 months.

Nutrition