Plum and Blackberry Crisp with Pistachio Crumble

Total Time
50 min
10 min
30 min



4 item(s), medium, large, ripe, pitted, thinly sliced

fresh blackberries

3 cup(s)

all-purpose flour

2 Tbsp

lemon zest

2 tsp, grated

ground cardamom

¼ tsp

old-fashioned rolled oats

½ cup(s)

unpacked light brown sugar

¼ cup(s)

unsalted butter

2 Tbsp

table salt

¼ tsp

shelled pistachio nuts

¼ cup(s), finely chopped

cooking spray

1 spray(s)


  1. Preheat oven to 350°F. Spray 8-inch square baking dish with nonstick spray.
  2. Combine plums, blackberries, flour, lemon zest, and cardamom in large bowl and toss to coat evenly. Spoon fruit mixture into prepared baking dish.
  3. Combine oats, brown sugar, butter, and salt in medium bowl. Using your fingers, blend butter evenly into oat mixture. Stir in pistachios. Sprinkle evenly over fruit mixture.
  4. Bake until topping is golden brown and fruit is soft and bubbling, 30–35 minutes. Transfer to wire rack. Let cool at least 15 minutes before serving. Serve hot or warm.
  5. Per serving: about 3/4 cup


Let your market and your pantry guide you when making this adaptable recipe. Instead of plums try ripe peaches, and instead of blackberries, use blueberries or raspberries. Don't care for cardamom? Substitute the same amount of cinnamon.

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