Easy Stovetop Fruit Crisp Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Apr. 15, 2020
20141103-Stovetop-Fruit-Crisp-Yvonne-Ruperti.2.jpg
This fruit crisp is made 100% on the stovetop in a single skillet. Yvonne Ruperti

It's November, you're planning your next big holiday meal, and you've just realized you're out of space in the oven for dessert. What do you do? What do you do? With this crisp, streusel-topped fruit dessert, made 100% on the stovetop in a single skillet in your back pocket, you've got nothing to worry about. Think a fruit crisp needs to be baked in an oven to achieve that delicious crunchy topping? Nope. With just a skillet and a plate you can get the same soft and supple fruit and that hallmark buttery-crisp streusel. Whether you just don't feel like firing up the oven, or your oven is slated for other business (such as that holiday turkey), know that a stovetop version of your favorite crisp is an option.

Why this recipe works:

  • The fruit is cooked in a skillet and then topped with toasted streusel—no baking required!
  • Both the streusel and the fruit can be prepared ahead of time and assembled when ready to serve.

    • Notes:I used hazelnuts because that's what I had on hand, but any nut such as pecan, almond, or walnut will work. When toasting the streusel, take care not to burn it. As it cools it will become crisp. Other fruit such as apples, pears, apricots, nectarines, or peaches can be used in place of the plums.

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    Recipe Facts

    3

    (3)

    Active: 25 mins
    Total: 25 mins
    Serves: 4 servings

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    Ingredients

    • For the Streusel:
    • 1 cup (5 ounces) all-purpose flour
    • 1/2 cup hazelnuts, finely chopped (see note)
    • 1/2 cup (3 1/2 ounces) light brown sugar
    • 1/4 teaspoon salt
    • 1/4 teaspoon cinnamon
    • 8 tablespoons (4 ounces) unsalted butter
    •  
    • For the Filling:
    • 1/3 cup (2 2/3 ounces) granulated sugar
    • 2 teaspoons cornstarch
    • 1/4 teaspoon cinnamon
    • pinch salt
    • 2 tablespoons (1 ounce) unsalted butter
    • 1 pound 12 ounces red plums (about 10 small), pitted and cut into 1/2-inch wedges (see note)

    Directions

    1. For the Streusel: Combine flour, nuts, brown sugar, salt, and cinnamon in a small bowl. Melt butter in 10-inch nonstick skillet over medium heat. Remove from heat and stir in flour mixture until moistened and mixture forms small clumps. Return to low heat and cook, stirring frequently, until streusel is golden brown and well toasted, 6 to 9 minutes. Transfer streusel to large plate to cool (see note). Streusel can be made up to 5 days ahead. After cooling completely, store in an airtight container at room temperature.

    2. For the Filling: stir sugar, cornstarch, cinnamon, and salt in a small bowl. Add butter, plums, and sugar mixture to skillet and heat over medium heat, stirring, until butter is melted and sugar is dissolved, about 1 minute.

    3. Increase heat to medium, cover, and cook, stirring occasionally, until plums are almost softened, about 8 to 10 minutes. Remove lid and cook until plums are cooked through and mixture has thickened slightly, about 5 minutes more.

    4. Immediately top plums with streusel and serve.

    Special equipment

    10-inch nonstick skillet with lid

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