Spicy Plum and Grape Crisp
There’s something irresistible about warm fruit bubbling under a crunchy topping. This Spicy Plum and Grape Crisp is sweet, spiced, and the perfect dessert to ease into fall.
I’ve always loved fruit crisps! From my easy peach crisp to my strawberry rhubarb crisp, I am always thinking of different fruits I can use in a delicious crisp recipe. This version has a combo of plums and grapes, with a hint of allspice for warmth. It is both unexpected with the flavors, but also feels familiar!
You might not have thought that grapes would be good in a crisp, but they get perfectly soft while baking, making the crisp a little juicier and sweeter. Since we have the plums in there for texture, I think it works out really well. Serve your grape and plum crisp warm with a scoop of ice cream for a super delicious treat!
Why We Love This Easy Plum and Grape Crisp Recipe
- Unexpected fruit pairing. Plums and grapes together create a jammy, juicy filling that feels both familiar and fresh. You might not assume that they go well together, but trust me when I say they do!
- Warm, spicy flavor. Allspice adds a cozy kick that makes this crisp stand out from traditional versions.
- Crunchy meets juicy. The golden, buttery topping contrasts perfectly with bubbling fruit underneath!
- Easy yet impressive. Quick prep and a simple bake mean you get a show-stopping dessert with minimal effort. What more could you ask for?
Ingredients You Need
For the filling:
- Italian plums: Their deep color and tart-sweet flavor make the crisp extra jammy.
- Red seedless grapes: The grapes will burst as they bake, making the filling juicy and sweet!
- Allspice: A warm, slightly peppery spice that gives this crisp its “spicy” kick.
- Brown sugar: Adds sweetness and helps the fruit caramelize.
- Cornstarch: Thickens the fruit filling so it’s not runny.
- Lemon juice: Brightens the flavors and balances the sweetness.
For the topping:
- All-purpose flour: The base for a crumbly, golden topping.
- Almond flour: Adds nutty flavor and richness!
- Oats: Give the topping texture and chew.
- Brown sugar: Sweetens the topping and helps it caramelize.
- Unsalted butter: The key to that buttery, crisp topping.
- Allspice: Echoes the flavor in the filling for balance.
- Salt: Enhances all the flavors.
Variations & Substitutions
- Fruit swaps. Swap plums for peaches, nectarines, or even pears. I would keep the grapes here for the added flavor. You can use black grapes if you prefer!
- Spices. Try cinnamon, nutmeg, or cardamom if you don’t have allspice!
- Nutty topping. Add chopped pecans or walnuts to the crumble for extra crunch.
- Gluten-free option. Replace the all-purpose flour with a 1:1 gluten-free baking blend to make a gluten free plum and grape crisp.
How to Make Spicy Plum and Grape Crisp
- Preheat & Prep: Heat the oven to 350°F. Lightly butter or grease a 9” pie baking dish.
- Combine Fruit Filling: In a large bowl, combine the plums, grapes, allspice, brown sugar, cornstarch, and lemon juice. Toss until the fruit is evenly coated, then pour into the prepared baking dish.
- Make Crisp Topping: In another bowl, mix the all-purpose flour, almond flour, oats, brown sugar, allspice, and salt. Add the cold butter and use your fingers (or a pastry cutter) to work it into the mixture until coarse crumbs form.
- Bake: Sprinkle the topping evenly over the fruit filling. Place in the oven and bake for 45–50 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Serve & Enjoy: Let cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream.
Tips for Success
- Use ripe but firm plums! Overripe plums can make the filling mushier. It would still work but won’t have as much texture. Firm-ripe plums are best, since they hold their shape while still becoming jammy.
- Keep the butter cold. Cold butter is essential for a crisp, crumbly topping. If it gets too soft, pop the mixture in the fridge before baking.
- Don’t skimp on the spice. The allspice really sets this crisp apart. Taste your fruit mixture and adjust if you want a little more warmth.
- Let it rest before serving! A 10 to 15 minute rest after baking helps the filling set so it’s not too runny when you scoop it out.
How to Serve It
Serve this spiced plum crisp warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of creme anglaise for the ultimate cozy dessert. It’s also delicious the next morning with a spoonful of Greek yogurt for breakfast (yes, crisp counts as breakfast in my book!).
Frequently Asked Questions
Yes! You can assemble the fruit filling and topping separately a few hours ahead. Keep the topping chilled, then assemble and bake right before serving.
Use a sharp knife to cut all the way around the seed and slice the plum in half. Then, you will have two plum halves and one of them will have the seed in them. I like to just use my fingers to remove the seed, but if you need to, you can use a small paring knife to carve it out carefully!
Cover and refrigerate for up to 3 days. Reheat in the oven at 325°F until warmed through to keep the topping crisp.
Yes! Assemble the crisp, cover tightly, and freeze before baking. Bake from frozen, adding 10–15 extra minutes to the cook time.
More Dessert Recipes to Try
- Apple Flambé
- Poached Pears in Red Wine Sauce
- Cornmeal Orange Cranberry Cobbler
- Rhubarb Ginger Almond Galette
- Grapefruit and Thyme Posset
Spiced Plum and Grape Crisp Recipe
Ingredients
For the filling:
- 1 ½ lbs Italian plums or another red variety, pitted and sliced
- 1 lb red grapes seedless
- 1 tsp allspice
- ¼ cup brown sugar
- 1 tbsp cornstarch
- Juice of 1 lemon
For the topping:
- ¾ cup all-purpose flour
- ½ cup almond flour
- ¼ cup oats
- ½ cup brown sugar
- 1 stick ½ cup unsalted butter, cold and cubed
- 1 tsp allspice
- Pinch of salt
Instructions
- Heat the oven to 350°F. Lightly butter or grease a 9” pie baking dish.
- In a large bowl, combine the plums, grapes, allspice, brown sugar, cornstarch, and lemon juice. Toss until the fruit is evenly coated, then pour into the prepared baking dish.
- In another bowl, mix the all-purpose flour, almond flour, oats, brown sugar, allspice, and salt. Add the cold butter and use your fingers (or a pastry cutter) to work it into the mixture until coarse crumbs form.
- Sprinkle the topping evenly over the fruit filling. Place in the oven and bake for 45–50 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Let cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream.
Video
Notes
- To store, cover and refrigerate for up to 3 days. Reheat in the oven at 325°F until warmed through to keep the topping crisp.
- To freeze, assemble the crisp, cover tightly, and freeze before baking. Bake from frozen, adding 10 to 15 extra minutes to the cook time.
