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Bubbling Black Plum Crisp

Final Crisp

Crisp Autumn air is a call to the kitchen for me.  The delightful yet chaotic summer schedule is replaced by a welcomed structure and my little family finds a fresh routine.  My orange clove candles are lit, cider is mulling, the millet is planted at the front door and I’m diggin’ harvest season!   Living on the Northshore in Massachusetts, farm stands are brimming full of appetizing staples of a successful harvest season.  As a nod to Summer-come-Fall, I thought I would share one of my favorite Crisp recipes with you.  The topping is made with Olivio Original Buttery Spread, so you get the goodness of Mediterranean Olive Oil in this traditional buttery treat.  Black Plums were calling my name at the farm stand and I love the Old World feeling they conjure.  Your favorite apple or freezer berry filling would also be delicious under this Crisp Topping, too.  Let me know what you think!



Makes 8×12″ Baker

~Topping made with Olivio and the goodness of Mediterranean Olive Oil~

  1. 1 Cup All Purpose Flour

  2. 1/2 Cup Quick Oats

  3. 1 Cup Brown Sugar

  4. 1/8 tsp Kosher Salt

  5. 1/2 tsp Cinnamon

  6. 10 Tbs Olivio Original Buttery Spread, chilled


  1. 3 lbs Black Plums such as “Black Ruby” or “Friar”, stone removed and sliced into 1/8ths

  2. 1 Cup Granulated Sugar

  3. 1 small Lemon, Zest and Juice

  4. 1 tsp Vanilla Extract


Preheat the oven to 400* and butter your baking dish.

Prepare the topping first.  Combine the Flour, Oats, Brown Sugar, Salt and Cinnamon in food processor and pulse 5 times to combine.  Add chilled Olivio and pulse until the mixture resembles small, pea-size gravel.  Tip: Sometimes I like to use a 5-Blade Pastry Blender and incorporate the ingredients by hand in a large bowl. Somehow the clean up seems more manageable:)  Set aside.


Next, prepare the filling.  Toss the Plums gently with the Sugar, Lemon Juice and Zest and Vanilla.  Pour into prepared baking dish and generously cover evenly with the topping mixture.


Place baker on a baking sheet to catch any drips.   Bake for 10 minutes.  Reduce the heat to 350* and continue baking 30-40 minutes.  Check around 20 minutes. If the topping begins to brown too quickly, gently lay a piece of aluminum foil over the top.  The fruit mixture will be bubbling sweet harvest goodness when ready. Yum!

Oven Ready

Pull from oven and allow to set for about 30 minutes.  This dish is delicious served warm with Vanilla Bean Ice Cream.  A dollop of Creme Fraiche also makes for a sophisticated tart contrast to the sweetness of the plums.  Tip: Once cooled, this dish travels well on Fall Picnics and Potlucks.  Just bring a serving spoon and gather the friends!

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