Meet the ultimate plum dessert! This plum crisp recipe has been one of my favorite summertime desserts for over ten years. I’m sharing it again today with fresh photos because the originals didn’t do the recipe justice.

This concept came to be when my friends dropped off a big bag of fresh plums from the plum tree in their front yard. After much debate on what to do with my surplus, I settled on my default fruity dessert: a crisp. Fruit crisps are my favorite because they’re easy to make (no mixer, no fuss) and a guaranteed delight. They’re the perfect low-key project for a summer afternoon.

I finished my honey-sweetened plum crisp with my go-to topping, which is made from oats and almond flour instead of regular flour. It’s tender, nutty and irresistible, and I love that I can share it with my gluten-free friends. I added some pistachios, too. They taste fantastic, and their green color contrasts beautifully with the dish’s vibrant fuchsia interior.

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I can’t take credit for this one. It’s my friend Jordan’s creation. She has been sporting an adorable growing baby bump for the past eight months. She makes pregnancy look good… which is not to say that I want to be pregnant any time soon. Oh no, this is a spectator sport. Pass the wine, please. Lucky for us, Jordan got a craving for peaches and plums a few weeks ago and went a little overboard at the store. She sliced up the surplus and brought it over to my place on girls night.

After dessert, she tossed the stone fruit with sugar and balsamic vinegar and put it in the oven. We chatted around the table while the fruit transformed into sweet roasted perfection. It’s one of those desserts that features a dangerous combination of contrasting flavors—sweet summer fruit, tangy reduced balsamic vinegar and creamy vanilla ice cream. We kept going back for bite after bite, and when we were finished, Jordan reported that even the baby approved.

I’ve made this dessert a couple of times since girls night. I could have changed it up by adding toasted nuts or granola, or baked it with a crisp topping, but sometimes the best summer desserts are the simplest ones. Since this dessert is composed almost entirely of produce, the flavor depends mostly on the fruit itself. You could probably make this dessert ten times and it will never taste quite the same (but it will always taste good!).

If you find yourself with a surplus of stone fruit, or just need a fresh, easy dessert and don’t mind turning on the oven, this recipe is for you. It’s especially wonderful with a glass of chilled white wine.

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