Crockpot Spiced Plum and Hazelnut Brown Butter Crisp Step-by-step instructions

Before you start

Before starting, halve the plums and remove the pits. If using whole star anise, you can leave them whole; they’ll infuse the fruit and can be removed before serving.

Make the brown butter by melting 1/2 cup (1 stick) unsalted butter in a small saucepan over medium heat, swirling occasionally until the milk solids turn golden brown and smell nutty, about 5-7 minutes.

Pour it into a bowl and let cool slightly. Have all the topping ingredients measured and ready to go.

Instructions

Prep and Layer

1. 1Prepare the plums and spice mix
   In a 6-quart slow cooker, combine the halved purple plums, star anise, ground cinnamon, and orange zest. Toss well with a wooden spoon until the plums are evenly coated with the spices.
   Look for The plums should look glossy and fragrant with spice.
   Tip If the plums are very firm, let them sit in the spice mixture for 10 minutes before adding the topping.
2. 2Make the hazelnut brown butter topping
   In a separate bowl, stir together the roasted chopped hazelnuts, old-fashioned oats, and packed dark brown sugar. Pour the brown butter over the mixture and stir until everything is evenly moistened and clumps form.
   Look for The topping should hold together when pressed between your fingers.
   Tip Use your hands to create a few larger clumps for a craggy texture.
3. 3Layer the topping over the plums
   Sprinkle the hazelnut brown butter topping evenly over the spiced plums in the slow cooker. Do not stir; leave the topping as a crust on top.
   Look for The topping should completely cover the plums in an even layer.
   Tip Resist the urge to mix—the topping needs to stay on top to crisp.

The plums should be evenly coated with spices and the topping should form a dry, crumbly layer that completely covers the fruit. The topping should smell of brown butter and hazelnuts, and the plums should look glossy with orange zest visible. Everything is ready for the slow cooker.

Slow-Cook and Caramelize

4. 4Cook on high until plums caramelize
   Cover the slow cooker and cook on HIGH for 2.5 hours. The plums will release their juices and collapse into a ruby-violet syrup while the topping toasts and turns golden.
   Look for The fruit is bubbling at the edges and the topping smells nutty and toasted.
   Tip Avoid lifting the lid during cooking to keep the heat steady.
5. 5Check for doneness
   After 2.5 hours, check the crisp. The plums should be soft and jammy, and the topping should be deeply golden and crisp on top. If the topping is not browned, cook uncovered for 10-15 more minutes.
   Look for A spoon inserted into the fruit should meet little resistance.
   Tip If the topping browns too quickly, cover loosely with foil.

After 2.5 hours, the kitchen should smell warmly of cinnamon, star anise, and toasted hazelnuts. The fruit should be bubbling around the edges, and the topping should be golden brown and crisp to the touch. The syrup will be a deep ruby-violet color and should be thick, not watery.

Rest and Serve

6. 6Rest and serve with crème fraîche
   Turn off the slow cooker and let the crisp rest for 5 minutes. Spoon the warm crisp into bowls and top each with a dollop of cold crème fraîche. Serve immediately.
   Look for The syrup should be thick and glossy, pooling around the fruit.
   Tip The contrast of warm crisp and cold crème fraîche is the key.

After resting, the crisp should hold its shape when spooned into bowls, with the fruit syrupy and the topping crunchy. The crème fraîche should be cold and thick, creating a lovely contrast with the warm fruit. Serve immediately for the best texture.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out steam and slows the cooking process. Another is stirring the topping into the fruit—this makes the topping soggy and prevents it from crisping.

Also, be sure to use ripe but not overripe plums; overly soft ones can turn mushy and lose their shape. Finally, don’t skip the rest time after cooking; it allows the syrup to thicken slightly and makes serving easier.

How to tell it’s done

The crisp is done when the plums are completely soft and have collapsed into a thick, glossy syrup that coats the back of a spoon. The topping should be deeply golden, crisp, and toasted, with a nutty aroma.

If you insert a spoon into the fruit, it should meet no resistance. The edges of the fruit will be bubbling and the syrup will have reduced slightly. If the topping isn’t browned after 2.5 hours, cook uncovered for 10-15 minutes, watching closely to prevent burning.