Stonefruit Crisp


This crisp is full of fresh stonefruit, topped with a pecan crumble, and baked until golden and bubbly!

Stonefruit Crisp
Yield: 8 to 10 servings
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  1. 4 fresh red plums, pitted and sliced
  2. 4 fresh black plums, pitted and sliced
  3. 4 fresh yellow plums, pitted and sliced
  4. 4 fresh plumcots, pitted and sliced
  5. 4 fresh nectarines, pitted and sliced
  6. 1 cup sugar
  7. 1 1⁄3 cups all-purpose flour, divided
  8. 1 teaspoon vanilla extract
  9. 1⁄2 cup firmly packed light brown sugar
  10. 1 1⁄2 teaspoons ground cinnamon
  11. 1⁄2 teaspoon ground ginger
  12. 1⁄2 teaspoon ground cardamom
  13. 1⁄4 teaspoon salt
  14. 1⁄2 cup unsalted butter, cubed
  15. 3⁄4 cup chopped pecans
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. In a large bowl, stir together plums, plumcots, nectarines, sugar, 1⁄3 cup flour, and vanilla. Let stand 15 minutes.
  3. In a medium bowl, stir together remaining 1 cup flour, brown sugar, cinnamon, ginger, cardamom, and salt. Using a fork or pastry blender, cut in butter until combined. Stir in pecans until crumbly.
  4. Spoon fruit into prepared dish. Sprinkle crumble over fruit.
  5. Bake 20 minutes. Cover with foil, and bake 15 minutes more. Let cool 15 minutes.
Taste of the South


  1. This looks wonderful and I am looking forward to making it!! Although I can clearly see oats in the topping. Can you tell me how much oats you use. Thanks!


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