Plum and blackberry crisp with pistachio crumble

SmartPoints® value per serving
Total Time
50 min
10 min
30 min
Let your market and your pantry guide you when making this adaptable dessert recipe. Instead of plums, you could try ripe peaches, and instead of blackberries, use blueberries or raspberries. Don't care for cardamom? Substitute the same amount of cinnamon. Assembling the crisp is super-easy; all you have to do is sprinkle the oat, brown sugar, and pistachio crumble over the fruit and spice mixture and let it bake away in the oven until the crumble is beautifully golden brown and the fruit is bubbling. You'll also find yourself enjoying this crisp for breakfast or a quick, hearty snack on the go.



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