This post may contain affiliate links. Please see our full Disclosure Policy for details.
This Plum Cherry Crisp is a sweet and tart mixture of seasonal stone fruit, topped with an almond-oat streusel. It’s perfect served warm with vanilla ice cream or a dollop of fresh whipped cream.
Do you think this Plum Cherry Crisp could be considered breakfast?
I mean, think about it. It has your breakfast essentials – oats, nuts, and fruit. And if you top it with some ice cream, you’ve got your dairy criteria covered.
Sound like a beautifully jacked up cereal to me. I’m into it.
That said, you’d be hard pressed to not want to eat this deliciousness any time of the day.
I have personally been super into eating fruit this summer. I’m not sure what’s gotten into me. I’ve always loved fruit, but I’ve actually been shunning cake and candy in favor of munching on some grapes, cherries, plums, peaches…you name it.
Sometimes, my friends think something is wrong with me. Erica, sweetaholic supreme, turn down cake? For a nectarine? WTF.
Summer fruit has invaded the Crumby house, and it will be sad to see it all end.
Although, fall is coming, and that’s my fave everything. I’m sure I’ll survive.
But for now…summery stone fruit goodness.
The filling in this cherry crisp is such a perfect sweet-tart blend. At the height of ripeness, the plums are firm and tangy and the cherries are supremely juicy and just fill your mouth with finger-staining flavor.
I say this because I pitted all 3 cups of them bare handed, with a pastry tip.
Considering the amount of cherries I’ve baked with the past couple of months, I should really invest in a cherry pitter. My fingers were purple the entire day. And, being semi-OCD, I can’t stand having dirty hands.
That’s probably a whole other blog post, though.
Oatmeal streusel is good on everything. The addition of chopped almonds gives it such a satisfying crunch.
And it looks terribly pretty when it comes out of the oven. All brown and bubbly, and the SMELL. Oh my lawd.
It is truly so yummy. I only had dulce de leche ice cream on hand, otherwise I’d have topped it with vanilla. But, thinking back, that may not have been so bad…
Yeah, I’m definitely on board with this being considered breakfast.
Plum Cherry Crisp
- 3 cups cherries pitted and halved (fresh or frozen)
- 5 plums pitted and sliced
- 1/4 cup sugar
- 3 tablespoons flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice fresh
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup cold butter cubed
- 1/4 cup almonds chopped
- 1/4 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- pinch of salt
- Preheat oven to 375 degrees. Spray a 10.5×7 or 8×8 baking dish with non-stick spray.
- Combine cherries, plums, sugar, flour, vanilla, and lemon juice in a large bowl, mixing until flour is incorporated.
- In a separate bowl, combine oats, brown sugar, flour, butter, almonds, extract, cinnamon, and salt. Squeeze ingredients with fingers until butter is well incorporated,
- Pour the cherry mixture into baking dish, then sprinkle streusel mixture evenly over fruit.
- Bake for 30-35 minutes, or until crisp is deeply golden brown. Increase temperature to 400 degrees and bake for 5 more minutes, to give the crisp some extra crunch!
Go ahead and lick the plate. I did.