Pear Mango And Plum Crisp With Crunchy Topping Recipes

MANGO FRUIT CRISP

Steps:

• In a large bowl, combine the first seven ingredients. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture., Bake at 375° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm.

PLUM CRISP WITH CRUNCHY OAT TOPPING

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.

PEAR AND PLUM CRUMBLE

Steps:

• Preheat oven to 375°. Lightly grease a 9-inch deep dish pie pan.
• Combine flour, butter, brown sugar, sugar, almonds, cinnamon, and salt until mixture begins to form crumbs. Set aside.
• Place sliced pears and plums in a large bowl. Add sugar, flour, vanilla, and salt. Toss or gently stir until combined and fruit is coated.
• Transfer fruit mixture to prepared pan. Sprinkle topping evenly over the top of the fruit.
• Bake 45-50 minutes, or until the topping is golden brown and the fruit is bubbly.

OATMEAL, ALMOND, PEAR AND PLUM CRISP

Steps:

• Preheat oven to 350°F. Mix first 3 ingredients in bowl. Add oil; mix with fork until coarse crumbs form. Mix in almonds.
• Combine fruit in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and nutmeg over. Sprinkle with oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes. Serve with frozen yogurt.

PLUM CRISP

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.

PLUM OATMEAL CRISP

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.

PEAR MANGO AND PLUM CRISP WITH CRUNCHY TOPPING

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.