PLUM CRISP
A tangy plum dessert I've made for years to make use of all that midsummer fruit from my tree. Try it with vanilla ice cream. It's a favorite with or without!
Provided by Donna
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
- Bake in the preheated oven until the topping is brown, about 40 minutes.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 64.7 g, Cholesterol 71.7 mg, Fat 16.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 630.5 mg, Sugar 46.5 g
PLUM CRISP
"We just love plums, so I developed this new twist on the old apple crisp to satisfy our plum cravings," said Olivia Smith from Richmond, Massachusetts. This tart, sweet crisp bakes up golden brown and crunchy.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Arrange plums in a 7-in. pie plate coated with cooking spray. Sprinkle with nutmeg; set aside. In a small bowl, combine the flour, sugar and oats; stir in butter and extract. Sprinkle over plums., Cover and bake at 350° for 40 minutes; uncover and bake 10-15 minutes longer or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts : Calories 266 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 81mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
PLUM OATMEAL CRISP
Irresistible desserts don't need a mile-long ingredient list or an elaborate prep -- and this tempting crisp proves it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.
- In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.
Nutrition Facts : Calories 446 g, Fat 16 g, Fiber 3 g, Protein 4 g
PLUM CRISP WITH CRUNCHY OAT TOPPING
Made with fresh plums and a crunchy oat topping, this crisp is a lighter alternative to classic fruit pie. It goes over well with the women in my church group.-Deidre Kobel, Boulder, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 107mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.
PEAR MANGO AND PLUM CRISP WITH CRUNCHY TOPPING
Crisps are so versatile! In this one, my pears and mango were so ripe and sweet, I opted not to add sugar to the fruit. Turned out PERFECTLY!
Provided by MsTeechur
Categories Dessert
Time 55m
Yield 6-8 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the mango, pears, and plums. (You only need a few plums to provide a complimentary flavor to the very sweet fruits.).
- Mix together in a prepared baking dish.
- Add 2 tsp Pumpkin Pie Spice to flour and mix.
- Toss fruit in flour.
- Put rolled oats, brown sugar, and pumpkin pie spice in a food processor.
- Cut cold butter into small pieces.
- Pulse until butter mixture is crumbly.
- Add Fiber One and pulse a few times so that the "sticks" stay big enough to add crunch to the topping.
- Mix in the coconut. I like the large shaved raw coconut, unsweetened.
- Sprinkle over top of fruit.
- Bake at 350 for 40 minutes.
- Serve warm with whipped topping.
- You can add sugar to the fruit mixture. Start with 1/3 cup. I usually do half sugar, half baking splenda.
Nutrition Facts : Calories 325, Fat 11.7, SaturatedFat 7.5, Cholesterol 20.3, Sodium 86.5, Carbohydrate 57.9, Fiber 9.4, Sugar 34.2, Protein 3.6
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- Preheat oven to 350° F. Grease a 9-inch square baking dish, a deep 9-inch round dish, an 11 x 7-inch dish, or a 10-inch cast iron skillet. Set aside.
- In a medium bowl, stir together the oats, flour, brown sugar, pecans, cinnamon, nutmeg and salt. Add the melted butter and stir to completely combine, making sure that there are no dry bits of flour. Set aside or chill in the refrigerator for a few minutes while you make the filling.
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