The recipe was a good starting point. I made a couple of changes. I used Italian prune plums and decreased the amount to 3 cups, which is about 1 lb. I also decreased the brown sugar to 1/4 cup and added a 1/4 cup white sugar. I used soften butter instead of melted butter. The resulting crisp was delicious. Fruity and not too sweet.
Excellent!! I will be making this again and again! I mixed all the filling ingredients together, and let them sit for 30 minutes, stirring occasionally. Then I baked it in a 9-inch stoneware pie pan and for about 55 minutes.
Great recipe. Added a touch more sugar and butter to the crisp. Doubled the crisp. And at the end turned up the heat to 400 for 5 minutes to get it super crispy. Yummy.
Love it! I doubled the topping the first time per the other suggestions and thought it was too much. I added cinnamon to the topping, too. This is a keeper!
This was delightful! I actually had some plums, peaches and cherries that I need to use before they went to the compost bin. The outcome was great and my daughter whom is not big on pie loved it! Will definitely use this recipe again.
Yum! Super easy, quick and super good! Thanks for the recipe. :)
Awesome! I added 1 Cup of blackberries, doubled the sugar and used a deep dish baking dish. I doubled the topping. It improved the taste a lot!
Just made this recipe. It came out okay, but next time I would double the crisp topping like another reviewer. It came out kind of tart and maybe needs a tad more sugar. But overall it wasn't bad.
What a great recipe and the perfect thing to do with plums. I doubled the crisp topping and also added 1/4 tsp. nutmeg. I made it twice in two days because everyone loved it so much!
I lost an old plum crisp recipe and this is the closest to it I can find! Going to make it right now for Easter but I'm going to put the cinnamon in the topping rather than the filling. Or maybe both! Can't wait for it to come out of the oven...