Crockpot Spiced Plum and Hazelnut Brown Butter Crisp Tips, FAQ & printable recipe

Tips for success

For the best texture, use old-fashioned oats rather than instant or quick-cooking oats. The larger flakes hold up better during the long slow-cook and give the topping a satisfying crunch.

Also, make sure the brown butter is not too hot when you mix it into the topping—if it’s piping hot, it can melt the oats and make the topping gummy.

Let the crisp rest for at least 5 minutes after turning off the slow cooker. This allows the syrup to thicken and the topping to set slightly, making it easier to serve.

If you have leftovers, store them in the refrigerator and reheat gently in the microwave or on the stovetop, adding a splash of water if the fruit seems dry.

Variations

• Apple-Hazelnut Crisp: Replace the plums with 6 cups of sliced apples (such as Honeycrisp or Granny Smith). Add an extra teaspoon of cinnamon and a pinch of nutmeg. Cook on high for 3 hours, or until apples are tender.
• Peach-Brown Butter Crisp: Substitute ripe peaches for the plums. Use 6 cups of sliced peaches and reduce the sugar in the topping to 1/3 cup, as peaches are sweeter. Cook on high for 2 hours, checking for doneness.
• Gluten-Free Crisp: Use certified gluten-free old-fashioned oats. Ensure all other ingredients are gluten-free. The texture will be slightly different but still delicious.
• Nut-Free Crisp: Omit the hazelnuts and increase the oats to 2 cups total. Add 1/4 cup of sunflower seeds for crunch, if desired. The topping will be less rich but still satisfying.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The topping will soften, but the flavor remains. Reheat gently before serving.

Freezer

Freeze the cooled crisp in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a small saucepan over medium-low heat, stirring occasionally, until hot and bubbly.

Store any leftover crisp in an airtight container in the refrigerator for up to 4 days. The topping will soften over time, but the flavor will remain delicious.

To reheat, spoon individual portions into a microwave-safe bowl and heat in 30-second bursts until warm, or reheat in a small saucepan over medium-low heat, stirring gently.

The brown butter can be made up to a week ahead and stored in the refrigerator. The topping can also be mixed and kept in an airtight container for up to 3 days.

Assemble the crisp in the slow cooker and refrigerate for up to 24 hours before cooking; add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the crisp warm, straight from the slow cooker, with a generous dollop of cold crème fraîche. The tangy, creamy topping balances the sweet, spiced fruit and adds a luxurious finish. For extra texture, sprinkle a few extra toasted hazelnuts over the top just before serving.

This crisp is also wonderful with a scoop of vanilla ice cream or a drizzle of heavy cream. The contrast of hot and cold is part of the appeal. If you have any leftover syrup, spoon it over yogurt or pancakes the next morning—it’s a bonus treat.

Frequently asked questions

Recipe card

Crockpot Spiced Plum and Hazelnut Brown Butter Crisp

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

• 6 cups halved purple plums
• 2 whole star anise
• 1 tsp ground cinnamon
• 1 tbsp orange zest
• 1 cup roasted chopped hazelnuts
• 1 cup old-fashioned oats
• 1/2 cup dark brown sugar, packed
• 1/2 cup brown butter
• 1/2 cup cold crème fraîche, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, tree nuts, gluten

Estimated nutrition per serving

Calories

380

Protein

5 g

Carbohydrates

52 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.