An easy summer fruit crisp made with plums and berries. This healthier plumb crisp is naturally vegan and easy to make gluten-free. 

It’s no secret I love my sweets. But I also like having the energy to play with my kids and run a few miles pushing the jogging stroller – and sugar just makes me feel icky. The kids are happier off sugar too – though they would definitely argue that point. This crisp is healthy enough to enjoy for breakfast, but delicious enough to serve as a decadent dessert with a scoop of ice cream.

Every summer when the plums, peaches, and apricots appear dangling from trees and piled high at the farmers’ market I get really excited. Stone fruits may be my favorite summer produce. What is your favorite way to use them?

Although a ripe plum is practically dessert in itself, I like to make a special plum crisp with them at least once during the summer. A scoop of vanilla ice cream makes it over-the-top delicious and without any sugar in the crisp I think there’s room for a little indulgence.

Ever since I started writing this post I’ve been singing the rhymes from the children’s book, JAMBERRY. “One berry, two berry, pick me a blueberry…” It’s a favorite in our house. Do you have this book too?

This easy summer dessert is beautifully purple, bright, a little tart and tangy, and perfect with a scoop of ice cream, or as a breakfast with yogurt. The flavor and sweetness can really vary from plum to plum. If yours are super sweet and juicy local plums, you won’t need as much sweetener as you would using sour ones.

Update: If you’re looking for a healthy fruit crisp topping, the one used on these baked peaches is my very favorite!

Gluten-Free Strawberry Rhubarb Crisp is another summer favorite! This crumble topping is made with almond flour and nuts.

Yield: serves 6

Plum Berry Crisp

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

An easy summer fruit crisp with berries and plums.

Plum Berry Crisp


  • 6 cups pitted sliced plums (skin on)
  • 1 cup fresh blueberries, raspberries, blackberries, or a combination
  • 2 teaspoons dry stevia* (I used Tuvia which is available at most supermarkets. Update: see notes)
  • 1 1/4 cup oats (gluten free if needed)
  • 1/2 cup flour (okay to omit for gluten-free)
  • 1/4 cup sliced almonds
  • 1/3 cup melted coconut oil or vegan butter
  • vanilla ice cream (optional but highly recommended)


  1. Preheat oven to 375 degrees F. Lightly grease a 8-inch square baking dish with cooking spray.
  2. In a medium bowl stir together plum pieces, berries, and 1 teaspoon stevia. Pour into prepared baking dish.
  3. In another medium bowl stir together oats, flour, almonds, remaining teaspoon of stevia and coconut oil.
  4. Sprinkle oat mixture over the fruit. Bake for 1 hour or until fruit is bubbling and topping is golden brown. Check half-way through and cover with foil if the topping is getting too brown.
  5. Let cool 5 minutes and top with vanilla ice cream.
  6. * Stevia is a natural zero-calorie sweetener that will not raise blood your blood sugar. It is very sweet so be careful not to add too much.


Update: I originally used a stevia blend that I no longer recommend. My favorite natural stevia is the Organic liquid from Trader Joe's, but keep in mind a few drops go a long way. You could also use maple syrup or honey instead. I would use about 2 tablespoons maple syrup in the filling and 1/4 cup coconut or brown sugar in the topping.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 389Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 34mgCarbohydrates: 50gFiber: 6gSugar: 24gProtein: 6g