Ina Garten Plum Crisp

For years, I skipped over plums at the market. Too sour. Too soft. Never the fruit I reached for when I was baking.

That changed when I tried Ina’s plum crisp—sweet-tart, jammy fruit with a golden, buttery top that actually crisps. It’s unassuming, but it works. Here’s how I brought it into regular rotation—and how you can too.

What Most Get Wrong

It’s easy to go wrong with plum crisps: too much liquid, soggy topping, or underbaked centers. Ina’s version fixes that with a surprising move—the topping uses an egg instead of water or butter to bind the dry ingredients, then you pour melted butter over it. That separation gives you both crisp edges and tender, almost shortbread-like bits on top.

Ingredients That Pulled Weight

• 12 plums, pitted and chopped – Ripe but firm is best. I used red plums once, black plums the next—both worked, but red had better texture.
• 1 cup sugar, divided – ¼ cup to macerate the fruit, the rest for the topping. I tried using brown sugar once, but it softened the crisp too much.
• 1 cup sifted flour – Sifting isn’t just fussy—it gives the topping a finer, more delicate texture. Worth the extra step.
• 1½ tsp baking powder – Lightens the crumb so the topping doesn’t turn into a solid crust.
• 1 tsp salt – Don’t skimp. Balances the fruit and sharpens the sweetness.
• 1 large egg, beaten – Mixes with the dry topping to create that classic streusel texture before the butter hits.
• ½ cup melted unsalted butter – Don’t stir it in. Pour it over the topping so you get crisp, buttery edges instead of soggy dough.

What I Changed (Safely)

• Peach-plum mix – I had a few overripe peaches. They mellowed the tartness beautifully.
• Cinnamon – Just a pinch into the topping mix. Not traditional, but warm and welcome.
• Gluten-free flour blend – I tested this with Cup4Cup. It held up well—just needed an extra 5 minutes to brown.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Watery bottom	Plums too ripe or not pre-sugared	Use firmer fruit and toss with sugar first
Pale topping	Butter not fully melted or oven too cool	Melt butter completely and bake at 350°F
Topping sank	Overmixed or added butter too early	Spoon topping gently and pour butter after

How to Make Ina Garten’s Plum Crisp

1. Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
2. Prepare the fruit: Pit and chop the plums. Place in the dish and sprinkle with ¼ cup sugar. Let sit while you prep the topping.
3. Make the topping: In a bowl, whisk flour, remaining ¾ cup sugar, baking powder, and salt. Stir in the beaten egg until the mixture is crumbly and evenly moistened.
4. Top the fruit: Spoon the crumb mixture evenly over the plums.
5. Add the butter: Drizzle melted butter over the topping—don’t mix it in.
6. Bake for 40–45 minutes, until the topping is golden and the fruit is bubbling around the edges.
7. Let cool at least 15 minutes before serving. It sets up as it rests.

Tiny Habits, Better Results

• I line the baking dish with a strip of parchment for easier serving and cleanup.
• If your plums are underripe, let them sit in the sugar 15–20 minutes before baking—it draws out just enough juice.
• A metal pan will crisp the topping better than glass. I tested both.

What Pairs Well

• Fridge: Store leftovers tightly wrapped for up to 3 days.
• Freezer: Wrap individual portions in foil and freeze up to 3 months.
• Reheat: Oven is best—325°F for 10–12 minutes. Microwave is fine for softer texture.

Serve warm with a scoop of vanilla bean ice cream, a dollop of crème fraîche, or just a drizzle of heavy cream. The tart-sweet fruit does the rest.

Reader Qs Answered

Q: Can I make this ahead of time?
A: Yes—bake it, cool it, and reheat before serving. The topping holds its texture surprisingly well.

Q: Do I need to peel the plums?
A: No. The skins soften beautifully and add color. I never peel them.

Q: Can I double this?
A: Yes—use a 9×13 pan and increase baking time to about 55 minutes.

Try More Recipes:

• Ina Garten Cherry Pie
• Barefoot Contessa Coconut Cream Pie
• Ina Garten Peach Raspberry Crisp