Plum Nectarine Oatmeal Crisp

by Lynne on September 15, 2013

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Plum Nectarine Oatmeal Crisp 1.1

I never make dessert for myself. Not only for the calorie component, but I’m just not into sugary stuff that much. As you may recall, I am the buttered popcorn queen. But for the last BBQ of the grilling season over Labor Day, I had to make something yummy for my guests and this was it. The markets are filled with stone fruit now and plums are so wonderful when they’re cooked. Oh yes, this was the one. It’s simple. It’s fast. It’s easy. Need I say more?

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My Plum Nectarine Oatmeal Crisp has everything you could want in a dessert. It’s crunchy, nutty, sweet, syrupy, fruity, and with the addition of the cream cheese whipped cream, perfect. In the past I have added a scoop of plain whipped cream or vanilla ice cream, which are both very wonderful. Then I experienced Grace-Marie’s cream cheese whipped cream the last time I went to the Grace-Marie’s Kitchen cooking class at Bristol Farms, and was totally wowed by this decadent mixture.

Truthfully, I didn’t feel like hauling out my KitchenAid to make whipped cream, so did a quick and dirty version in a bowl with a fork. Oh, it was fabulous. A dollop or two of this ambrosia that screams **cheesecake** and you are transported to dessert heaven. Thank you Grace-Marie for your inspiration!

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Plum Nectarine Oatmeal Crisp

Serves 4-6 (or 2 with leftovers, maybe)

3 to 4 plums, with skin, diced (about 2 cups)
1 nectarine, with skin, diced, about 1 cup
½ tablespoon fresh lemon juice
¼ cup granulated sugar

1/3 cup firmly packed brown sugar
1/3 cup all-purpose flour
½ cup old-fashioned rolled oats
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ cup finely chopped walnuts
3 tablespoons cold salted butter, cut into bits

½ tablespoon butter for bottom of baking dish

Cream cheese whipped cream (recipe below), whipped cream or ice cream as an accompaniment, if desired

1. Preheat oven to 375 degrees F. Line baking sheet with aluminum foil or parchment paper.

2. Butter bottom of an 8×8-inch glass baking dish.

3. In a medium bowl, stir together plums, nectarine, lemon juice and granulated sugar. Spread mixture evenly on bottom of buttered baking dish.

4. In a medium bowl, mix brown sugar, flour, oats, salt, cinnamon, ginger and walnuts. Blend in butter bits with fork or pastry cutter until mixture resembles course meal. Sprinkle brown sugar mixture evenly over plum mixture.

5. Place baking dish on lined sheet and bake in 375 degree oven for 30 to 35 minutes, or until crisp. Cool slightly. Top with cream cheese whipped cream, if desired, and serve.

Note: If you don’t have a nectarine, use 3 cups plums.

Cream Cheese Whipped Cream

4 ounces cream cheese
½ cup heavy whipping cream
1-2 tablespoons sugar

1. In a medium bowl, mix the cream cheese and whipping cream with a fork until no lumps remain and mixture has thickened. Add sugar to taste and mix to combine. Refrigerate until ready to use.

{ 7 comments… read them below or add one }

kathy September 16, 2013 at 8:11 am

I have been staring at the plums in my fridge thinking what to make. Didn’t want a dense plum cake just something light and easy, this sounds divine. I am also sure that I will curse you and/or bristol farms for introducing me to Cream Cheese Whipped Cream, especially now during the pumpkin pie/cakes season.

Diane smith September 16, 2013 at 2:58 pm

I would like to use rhubarb. Your comment.

Cathy @ She Paused 4 Thought September 16, 2013 at 3:21 pm

Oh my… I can’t wait to try the Cream Cheese Whipped Cream. Never heard of such a thing. The Plum Nectarine Oatmeal Crisp is so beautiful. What a perfect dessert.

Adri September 16, 2013 at 5:34 pm

What a terrific dessert! And the colors are a complete knockout, as are your pix. And I just looked – I’ve got all the components for your whipped cream in the fridge. I’ve got no special dessert to put it on, but that will not stop me. I have GOT to try it! I do something similar, but I use mascarpone – a bit less tang, a bit less body since there is less casein in the mascarpone as compared to the cream cheese. I’m on my way. Grazie e un abbraccio!

Lynne September 16, 2013 at 7:00 pm

Hi Diane ~ Rhubarb sounds delicious to me. I am wondering if the rhubarb would be thoroughly cooked in 30-35 minutes. You might have to pre-cook the rhubarb somewhat so that it will be done when the crisp is properly browned. I haven’t cooked rhubarb, so I’m unsure of how long it takes. Keep me posted. Lynne xo

Lentil Breakdown September 20, 2013 at 12:19 pm

Wow, I wish I had seen this a couple weeks ago when I cobbled a cobbler (or crisp, rather) together. Boy, is my tail between my legs now. And I know how hard that is to photograph! More tail between more legs!

sippitysup September 24, 2013 at 1:57 pm

Cream cheese whipped cream, huh? That sounds like something for me. Almost like sweet mascarpone… GREG

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