The Best Brown Butter Plum Crisp: With Jammy Filling

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Forget everything you think you know about a simple fruit crisp. While the classic apple version has its time and place, this recipe is a complete upgrade. Imagine perfectly ripe plums, with their vibrant skins bursting to release a sweet and tangy juice that bubbles into a rich, spoon-worthy jam. But the real upgraded happens in the topping. This recipe doesn’t just use regular butter in its topping but an aromatic brown butter. The crisp buttery topping pairs perfectly with the beautiful contrast of warm jammy plum filling.

This brown butter plum crisp isn’t just a dessert; it’s a celebration of late summer/early fall and a reminder that a simple twist on a classic can create something truly unforgettable. It’s comforting, easy to make, and promises a flavor so rich and satisfying, you’ll be dreaming about it long after the last spoonful is gone. Let’s bake something incredible.

The History of the “Crisp”

The crisp is part of a larger family of American baked fruit desserts that emerged as early settlers adapted traditional European recipes to the ingredients and cooking methods available in North America. These desserts were often made with whatever fruit was abundant and were simpler to prepare than a complex pie. Other desserts in this category include:

Pandowdy: A deep-dish fruit dessert with a crust that is broken and pushed down into the fruit during baking.

Cobbler: Topped with a layer of biscuit dough or dumplings.

Brown Betty: Made with layers of buttered breadcrumbs and fruit.

Crisp (American English): The topping for a crisp typically includes oats which get crispy and toasted when baked. This is where the dessert gets its name.

Crumble (British English): A crumble’s topping is a classic streusel made from a simple mixture of flour, sugar, and butter. The result is a crumbly, coarse topping without the distinct texture of oats.

How To Get a Jammy Filling

Getting a “jammy” filling in a plum crisp is a common goal for home bakers, and it’s a great question because plum fillings can easily turn watery. The key is to control the moisture of the plums, as they release a lot of liquid when they cook.

Here are the most effective methods to get a jammy filling in your plum crisp:

1. Pre-cook the Plums on the Stovetop

This is the most reliable way to guarantee a jammy, not watery, filling. It gives you full control over the final texture before it even goes into the oven.

• How it works: You’ll slice the plums and cook them in a saucepan with sugar.
• Process: Cook the plums over medium heat for about 10-15 minutes, stirring often, until they begin to break down and the mixture thickens.

2. Use a Thickener

Adding a thickening agent is essential for creating a jammy consistency. The starch absorbs the juices released by the fruit during baking.

• Cornstarch or Arrowroot Powder: These are the most common and effective thickeners.
  • How to use: After you thicken the sugar, plums, and spices on the stove you will add your cornstarch or arrowroot powder.

3. Let it Rest

Patience is key. Even after a crisp is out of the oven, the filling is still hot and needs time to set.

• Cooling Time: Let the crisp cool for at least 20-30 minutes before serving. The filling will continue to thicken and become more jam-like as it cools. If you cut into it too soon, the filling will still be runny.
• Refrigeration: For a very firm, sliceable “jam” (similar to a bar dessert), let the crisp cool completely and then refrigerate it for a few hours.

Products Used in This Post

10-in Cast Iron Pan

How To Make Brown Butter Plum Crisp

To make plum crisp you want to start by pre heating your oven to 350 degrees and grease a 10-in cast iron pan.

Chop four cups of fresh plums and pour into cast iron pan with 1/4 cup of sugar and 1/2 cup of brown sugar. (If you don’t have brown sugar you can mix white sugar with 1 tablespoon of molasses).

Heat sugar and plums on medium high heat for 15 minutes to thicken the sauce. Take off the heat and mix in 1 tablespoon of arrowroot powder.

Next you are going to make the crumble topping.

Heat 3/4 cup of butter in a small sauce pan until browned not burnt!!

Let brown butter cool in refrigerator. While butter cools mix 1 cup rolled oats, 1 cup of flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt

Mix butter into the dry ingredients with a fork until it crumbles.

Pour the topping mixture over the plums. Gently move it around with your hands until it evenly covers the plums. It’s okay if the plums are not completely covered. 

Bake for 40 minutes or until you see bubbles forming in the jam.  

Remove from oven and let cool for at least 15 minutes before serving.

Serve with ice cream or fresh whipped cream!!

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