This cardamom vanilla plum crisp is full of juicy plums and finished with a crunchy oat and hazelnut topping. It’s an easy, flavorful way to capture summer in a baking dish.
If you enjoy plums and fruit crisps, this recipe combines both with warm vanilla bean and fragrant cardamom.
The filling is bright and juicy, while the brown sugar oat and hazelnut topping bakes to a golden, crunchy finish—wonderful served with a scoop of ice cream or a dollop of whipped cream.
Plums often get overlooked among stone fruits, but they shine here. This crisp highlights their sweet-tart flavor, enhanced by vanilla and cardamom for a subtle, aromatic twist.
Ingredients for plum crisp
- Old-fashioned oats
- Brown sugar
- Melted butter (unsalted)
- All-purpose flour
- Chopped hazelnuts
- Black plums
- Cornstarch
- Vanilla bean paste (or vanilla extract)
- Ground cardamom
- Kosher salt
How to make
Fruit crisps are straightforward to prepare: combine the fruit filling, mix the oat topping, assemble in a baking dish, and bake until bubbly and golden. This plum crisp follows those simple steps and yields a comforting dessert with minimal fuss.
- Preheat oven to 425°F (220°C). Spray a 9×9-inch baking dish with non-stick spray and set aside.
- For the topping: in a mixing bowl combine brown sugar, all-purpose flour, old-fashioned oats, melted unsalted butter, chopped hazelnuts, and kosher salt. Stir until the mixture is crumbly and evenly combined.
- For the filling: in a medium bowl toss sliced, pitted black plums with brown sugar, cornstarch, vanilla bean paste (or vanilla extract), and ground cardamom until evenly coated.
- Spread the plum filling in the prepared baking dish, then sprinkle the oat-hazelnut topping evenly over the fruit.
- Bake for about 30 minutes, or until the topping is browned and the fruit is bubbling and tender.
- Serve warm or at room temperature. Store any leftovers covered in the refrigerator for up to 3 days.
My Pro Tips
Recipe Tips
- Choose ripe, firm plums for the best balance of sweetness and acidity; black plums work especially well here.
- Swap hazelnuts for almonds, pecans, or walnuts if preferred, or omit nuts to make the crisp nut-free.
- If you don’t have vanilla bean paste, good-quality vanilla extract is an easy substitute.
More fruit crisp recipes
Triple Berry Crisp
Ginger Peach Crisp
Blueberry Rhubarb Crisp
Brown Butter Vanilla Bean Apple Crisp
Cardamom Vanilla Plum Crisp
Ingredients
For topping:
- 1 cup brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup old-fashioned oats
- 1/2 cup unsalted butter, melted
- 1/4 cup chopped hazelnuts
- 1/2 teaspoon kosher salt
For filling:
- 1–1/2 pound black plums, pitted and sliced
- 3/4 cup brown sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla bean paste
- 1 teaspoon ground cardamom
Instructions
- Preheat oven to 425°F and spray a 9×9-inch baking dish with non-stick spray.
For topping:
- Combine brown sugar, all-purpose flour, old-fashioned oats, melted butter, chopped hazelnuts, and kosher salt in a bowl. Mix until crumbly and well combined.
For filling:
- Toss the sliced plums with brown sugar, cornstarch, vanilla bean paste, and ground cardamom in a medium bowl until evenly coated.
- Transfer the filling to the prepared baking dish and spread the oat topping over the fruit.
- Bake for about 30 minutes, until the topping is golden and the fruit is tender and bubbling.
- Serve warm or at room temperature. Store covered in the refrigerator for up to 3 days.