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
BERRY CRISP WITH PLUMS
Steps:
- Preheat the oven to 400 degrees F. For the filling: Combine the berries and plums in a mixing bowl. Add the brown sugar, flour, cinnamon and salt, and toss to coat. If your fruit is super sweet and in season, you may need less sugar. Pile the fruit mixture into four 8-ounce ramekins. For the topping: Combine the flour, brown sugar, oats and salt in a large mixing bowl. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled so you end up with a crumbly texture. Mix in the chopped pecans and spread evenly over the fruit. Bake until crisp and golden brown, 25 minutes. Allow the crisp to cool 20 minutes. Serve alongside ginger gelato.
CREAM SHERRY-FLAVORED PLUM CRISP
Plum crisp with crunchy topping.
Provided by Sandra Cashman
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix plums, brown sugar, tapioca, sherry, nutmeg, and allspice together in a 9x13-inch baking pan. Let stand, stirring occasionally, until tapioca has softened, about 20 minutes.
- Combine flour and sugar in a bowl. Cut margarine into small pieces and add to the flour mixture; cut in with a pastry blender or two forks until mixture resembles fine crumbs. Stir in cereal and walnuts. Squeeze mixture into large lumps and coarsely crumble over the plum mixture.
- Bake in the preheated oven until fruit is bubbling and topping is golden brown, about 45 minutes.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 43.3 g, Fat 6.4 g, Fiber 2.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 79.9 mg, Sugar 31 g
PERFECT PLUM CRISP
This is yummy even for people who say they don't like prunes, or should I say 21st century term...dried plums!
Provided by FLKeysJen
Categories Dessert
Time 1h
Yield 16 bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the first four ingredients; simmer 15 minutes and set aside.
- Sift flour and salt; add brown sugar, cut in butter; add oats and coconut.
- Spread half of dry mixture in 8" square pan; spoon prune mixture over top; spread remaining dry mixture over two layers.
- Bake at 325 degrees for 45 minutes.
Nutrition Facts : Calories 228.6, Fat 9.6, SaturatedFat 6.8, Cholesterol 15.2, Sodium 120.6, Carbohydrate 28.3, Fiber 2.4, Sugar 14.6, Protein 2.3
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.
PLUM CRISP
Categories Food Processor Dairy Fruit Nut Dessert Bake Fourth of July Vegetarian Plum Tree Nut Almond Oat Summer Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 15 x 9-inch crisp
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Make topping:
- On a baking sheet toast almonds until golden, 10 to 15 minutes. Cut butter into bits. In a food processor blend flour, brown sugar, 1/2 cup oats, cinnamon, salt, and butter until mixture resembles coarse meal. In a bowl stir together flour mixture, remaining 1/4 cup oats, and almonds.
- Make filling:
- In a small bowl stir water and cornstarch until combined. Halve and pit plums. In a 12-inch skillet cook plums and sugar over moderate heat, stirring, until sugar is melted. Stir in cornstarch mixture and simmer, stirring, 15 minutes, or until mixture is thickened. Transfer plum mixture to a 15 x 9-inch (3-quart) baking dish.
- Sprinkle topping over plums. Bake mixture in middle of oven 40 to 45 minutes, or until topping is crisp and golden, and cool on a rack 10 minutes.
- Serve dessert warm with ice cream.
PLUM CRISP
Make and share this Plum Crisp recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 41m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain plums, reserving syrup.
- Cut plums in half and pit.
- In 2-quart saucepan, combine granulated sugar and cornstarch.
- Add 1/2 cup reserved plum syrup and lemon juice, mixing until smooth.
- Stir in plums.
- Cook over medium heat, stirring frequently, until mixture starts to boil.
- Continue cooking and stirring 1 minute longer, set aside.
- In mixing bowl, combine flour, oats, brown sugar and cinnamon.
- With pastry blender, cut in margarine until mixture resembles coarse crumbs.
- Mix in corn syrup.
- Reserve 1 cup mixture for topping.
- Press remaining in bottom of ungreased 8 x 8 x 2-inch baking pan.
- Spread hot plum mixture evenly over crumb crust.
- Sprinkle reserved crumb mixture over plums.
- Bake at 400 degree oven about 20 minutes or until golden brown.
- Serve warm or cold with whipped topping or frozen yogurt, if desired.
Nutrition Facts : Calories 301.1, Fat 5.2, SaturatedFat 0.8, Sodium 57, Carbohydrate 62.5, Fiber 3.7, Sugar 38.2, Protein 4.3
PLUM OATMEAL CRISP
Steps:
- In a bowl stir together the plums, the lemon juice, and the granulated sugar and spread the mixture evenly in the bottom of an buttered 8-inch-square pan. In another bowl blend the brown sugar, the flour, the oats, the salt, the cinnamon, the ginger, the walnuts, and the butter until the mixture resembles coarse meal. Sprinkle the brown sugar mixture evenly over the plum mixture and bake the dessert in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is crisp. (For a crisper topping, after baking the crisp broil it under a preheated broiler for 2 minutes.) Serve the crisp warm with the vanilla ice cream.
PLUM AND RASPBERRY CORNMEAL CRISP
This summery fruit crisp has a bit of a savory edge thanks to crunchy cornmeal in the topping and pinches of salt. Plums and raspberries are a wonderfully sweet-tart pair, but you can use any fruit you like. Simply use a little less sugar if your fruit is particularly sweet. You can also prepare this dessert ahead to enjoy later: Make the topping (Step 3) and freeze it for up to one month. If traveling or bringing this dessert to make elsewhere, mix the dry topping ingredients in a bag and pack the remaining ingredients separately to assemble and bake at your destination.
Provided by Yossy Arefi
Categories snack, pies and tarts, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and heat oven to 350 degrees.
- Make the filling: In an 8-inch square baking dish, combine the light brown sugar, flour and salt. Add the plums, raspberries, lemon juice and vanilla extract. Stir gently to combine. (Your hands are a great tool for this step.) Try not to mash the raspberries too much, and set aside.
- Make the topping: In a large bowl, combine the flour, cornmeal, light brown sugar, baking powder and salt. Add the butter and pinch the mixture together with your fingertips until evenly moistened and pebble-sized crumbs form. Sprinkle the crumbs evenly over the top of the fruit.
- Bake until the topping is golden brown and fruit juices are bubbling all around the edges, 50 to 60 minutes. Let cool slightly. If you like, serve with ice cream or whipped cream. Store leftovers, covered, in the refrigerator for up to 3 days.
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