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Plum and Blackberry Crisp

Plum and Blackberry Crisp

A great way to start the fall season with a plum and blackberry crisp - vibrant tangy and sweet.
Course Dessert
Cuisine American, British
Keyword blackberry, plum, plum crisp
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 345kcal
Author Sasha



  • 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


  • 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.


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