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    Eat Love Eat » Desserts

    Plum and Blackberry Crisp

    Published: Sep 16, 2016, Last Modified: October 8, 2021, By Sasha Hooper · This post may contain affiliate links.

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    Multiple dishes of plum and blackberry crumble, one with ice cream on top with a spoon.

    I wasn't sure whether to call this a crumble or a crisp. To call it a crumble would be true to my roots, but a quick search on the internet told me that the main difference between a crumble and a crisp was the presence of oats in the topping and well, I did indeed use oats. So here's my Plum and Blackberry Crisp (though if you wanted to call it a Plum and Blackberry Crumble that would be just fine with me too).

    Is there anything more autumnal than a crumble/crisp? It's hard to believe that we're almost in Autumn, especially with the mini-heatwave we've had this week! 29°C in September?! Err, yes please! But I dunno, despite being a die-hard lover of all things summer, I'm ready for some autumnal food, aren't you? I'm ready for some cosy stews, warming soups and of course, a hot, bubbling plum and blackberry crisp to make use of the abundance of late-summer fruits we have available. Topped off with a huge dollop of ice cream, of course.

    A pie dish with plums and blackberries without a crumble topping.

    One of my favourite late-summer rituals is to go foraging for blackberries in the fields not far from my house. There's just something so satisfying about going for a stroll, tupperware (or basket, if you're fancy) in hand, to pick those bountiful berries. The air is still warm, the landscape is green and pleasant, the cows are munching the grass... and I'm struck with a wave of gratitude. I'm so lucky to be here on this beautiful, plentiful planet. In just a few strides from my house I'm able to pick handfuls upon handfuls of the sweetest, juiciest berries - what a gift! So let's put them to good use, shall we?

    An array of plum and blackberry crisp dishes on a napkin with fruit around.
    A baking dish with a baked plum and blackberry crisp.

    I wanted to pair the blackberries with another favourite of mine - plums. For this I used some of our wonderful Victoria plums and their sweetness paired beautifully with the tart blackberries. In fact - this was by far the most delicious crumble/crisp I've made in quite some time! And of course, the colour the fruits made as they mingled together and bubbled up through the crisp topping was a bonus too! Mmm yes, I'd like an extra thick jumper in that exact shade please.

    The crisp topping is so good I could eat it all by itself! For extra flavour I browned the butter (always a good idea!) and left it to harden again in the fridge. I then used a combination of spelt flour (my new favourite flour, can you tell?), rolled oats, ground almonds, soft brown sugar and warm spices to make a nutty, caramely topping that you'll want to just eat straight from the bowl with a spoon! The smell of the brown butter combined with the spices is intoxicating, you've been warned!

    Multiple baking dishes with blackberry and plum crisp inside and plums and blackberries around.
    A dish with a fruit crips in with a spoon of ice cream on top and spoon inside.

    So what are you waiting for? Go and get yourself some blackberries and plums, potter around in the kitchen for a bit, then wrap yourself up in a jumper (weather permitting - shorts and t-shirt are just as good) and cosy up and share this plum and blackberry crisp with somebody you love. I can't think of a better way to usher in the Autumn, can you? If you like this, you'll absolutely love this Easy Pear and Chocolate Crumble (Gluten Free). Or if you have some late summer strawberries try our Strawberry Crumble which is just epic!

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    Multiple dishes of plum and blackberry crumble, one with ice cream on top with a spoon.

    Plum and Blackberry Crisp

    A great way to start the fall season with a plum and blackberry crisp - vibrant tangy and sweet.
    5 from 1 vote
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 6
    Author: Sasha Hooper

    Equipment

    • Mixing bowls

    Ingredients 

    • 100 g unsalted butter, (7 tablespoons) diced
    • 110 g spelt flour, (1 cup)
    • 50 g rolled oats, (½ cup)
    • 25 g ground almonds, (¼ cup)
    • 50 g light brown sugar, (¼ cup)
    • 25 g dark brown sugar, (2 tablespoons)
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon freshly ground nutmeg
    • pinch of salt
    • 450 g plums, (1 lb)
    • 150 g blackberries, (1 cup)
    • 3 tablespoons light brown sugar
    • 2 teaspoons spelt flour

    Instructions

    • Start by browning the butter. Place the butter in a small saucepan and set over a medium heat. Once the butter has melted, keep cooking, swirling every now and then, until the milk solids turn a reddish brown and start to smell fragrant. This should take around 5-10 minutes. Remove from the heat and pour into a small heatproof bowl. Leave to cool until the butter has re-solidified. (You can speed this process up by placing the bowl into the freezer for about 10 minutes).
      100 g unsalted butter
    • Preheat oven to 180°C (350°F).
    • Place the flour, oats and ground almonds in a large bowl and mix together. Dice the browned butter and add this to the dry ingredients. Rub the butter into the dry ingredients until it's the size of peas.
      110 g spelt flour, 50 g rolled oats, 25 g ground almonds
    • Stir the sugars, cinnamon and nutmeg into the flour, salt, oat and butter mixture. Set aside.
      50 g light brown sugar, 25 g dark brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon freshly ground nutmeg, pinch of salt
    • Remove the stones from the plums and chop each half into 4. Place into a bowl with the blackberries and sprinkle with the sugar and flour. Mix briefly.
      450 g plums, 150 g blackberries, 3 tablespoons light brown sugar, 2 teaspoons spelt flour
    • Divide the fruit between 6 small pie dishes or one regular size pie dish. Sprinkle the crumble mixture evenly over the top and lightly press down.
    • Bake for 25 minutes or until the crisp topping is golden brown and the fruit has bubbled up around the edges.
    • Serve warm with plenty of vanilla ice cream.
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    Nutrition

    Calories: 345kcal | Carbohydrates: 48.6g | Protein: 6.3g | Fat: 14.2g | Saturated Fat: 8.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4g | Cholesterol: 35.8mg | Sodium: 392mg | Potassium: 392.2mg | Fiber: 6.6g | Sugar: 20.9g | Vitamin A: 129.5IU | Vitamin C: 12.4mg | Calcium: 36.1mg | Iron: 1.6mg
    Course Dessert
    Cuisine American, British
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!
    A dish of fruit crisp with a portion eaten from it.
    « Mini Cherry Tarte Tatin
    Quinoa Spelt Blueberry Breakfast Muffins »
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    Reader Interactions

    Comments

    1. Susan says

      September 29, 2021 at 2:26 pm

      5 stars
      What a great combination - i had never had plums and blackberries together before. So moreish, I love it. 😋

      Reply
    2. brita says

      October 28, 2016 at 7:49 pm

      omg this looks amazing!! And your photography is beautiful as always!

      Reply
      • Sasha says

        October 28, 2016 at 8:23 pm

        Aww thanks Brita! That's really nice to hear because I'm actually feeling in a bit of a rut with my photography at the moment!

        Reply
    3. Debs @ Wilde Orchard says

      September 17, 2016 at 6:01 pm

      Lovely recipe Sasha.

      Reply
      • Sasha says

        September 17, 2016 at 9:49 pm

        Thanks Debs! 🙂

        Reply
    4. Hana | Nirvana Cakery says

      September 17, 2016 at 3:59 pm

      Yum, I've never tried plum and blackberry combo, that must be so scrumptious!!! So perfect for this time of a year:) x

      Reply
      • Sasha says

        September 17, 2016 at 9:50 pm

        It's such a good combo, I definitely recommend it! x

        Reply
    5. Michelle @ The Last Food Blog says

      September 17, 2016 at 9:35 am

      Lovely crumble Sasha! I've been a fan of spelt flour for a long time, I love the nuttiness it brings. Love the blackberry, plum combo yum! x

      Reply
      • Sasha says

        September 17, 2016 at 9:51 pm

        Thanks Michelle! It's a great combo, glad you like! x

        Reply

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