Plum And Blueberry Crisp Recipes

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PLUM AND BLUEBERRY CRISP



Plum and Blueberry Crisp image

This desert is a delicious way to use summer plums and blueberries. We like it served warm with ice-cream for desert or cold with sour cream for breakfast. Original recipe printed in Bon Appetit (October, 1984). Prep time includes refrigeration and standing time (30-60 minutes)

Provided by ellie_

Categories     Dessert

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 cup whole almond
1 1/2 cups sifted flour
3/4 cup brown sugar
3/4 cup well-chilled unsalted butter, cut into pieces
2 1/2 cups red plums, slightly under ripe,cut into 1/2 inch pieces
3 cups blueberries
3/4 cup sugar
3 tablespoons flour
2 tablespoons vanilla
2 teaspoons cinnamon

Steps:

  • Make topping first.
  • Using a food processer and chopping blade, grind almonds using on/off turns.
  • Add flour, sugar and butter through feed tube.
  • Process until mixture starts to cling together (1 minute).
  • Transfer topping mixture to bowl and crumble with a fork.
  • Chill at least 30 minutes while preparing fruit filling.
  • To make filling: Combine filling ingredients (plums- cinnamon) in a bowl.
  • Let stand 30 minutes before proceeding.
  • Preheat oven to 400 degrees F.
  • Pour fruit filling into 2 quart baking dish.
  • I use a corning ware casserole dish.
  • Crumble topping over fruit.
  • Bake 40-45 minutes or until brown and bubbly.

Nutrition Facts : Calories 1083.9, Fat 49.3, SaturatedFat 23, Cholesterol 91.5, Sodium 24.1, Carbohydrate 152.5, Fiber 9.3, Sugar 100.5, Protein 13.1

BERRY CRISP WITH PLUMS



Berry Crisp with Plums image

Provided by Kelsey Nixon

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 to 2 1/2 cups fresh seasonal berries, such as blueberries and blackberries
6 black plums, chopped
1/3 cup light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup all-purpose flour
3/4 cup light brown sugar
1/2 cup rolled cut oats
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup chopped pecans
ginger gelato

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.

BLUEBERRY CRISP



Blueberry Crisp image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

6 cups blueberries, rinsed and lightly dried
1 tablespoon cornstarch
1/4 cup sugar
Pinch salt
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
Whipped cream, for topping
Ice cream, for topping

Steps:

  • Preheat oven to 375 degrees F.
  • Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
  • Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
  • Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

BLUEBERRY PLUM CRISP



Blueberry Plum Crisp image

Provided by internationalrecipes

Time 2h

Yield 8

Number Of Ingredients 11

1 pint fresh blueberries
5 ripe plums, sliced (10 to 14 slices per fruit)
2 ripe peaches, sliced the same as the plums (nectarines do fine also)
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/2 teaspoon lemon juice
Streusel Topping
1 tablespoon flour
1 tablespoon cold butter
2 tablespoons sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon sugar

Steps:

  • Toss blueberries, plums, peaches, 1/3 to 1/2 cup sugar, cinnamon, and lemon juice together and put into a pan for baking. An 8- x 8-inch square cake pan works or a 9- or 10-inch deep dish pie plate, anything that will hold the fruit at least 1-1/2 inches deep. Quickly crumble the streusel ingredients together in a small bowl with your fingers until it looks like fine little clumps (about 30 seconds). Lightly cover the fruit with streusel topping and bake in a 350 degrees F oven for 1 hour or until the fruit is soft and bubbling. If the streusel is not browned enough for your liking, slide it under the broiler for a minute or two. This is great as a topping for vanilla ice cream.

PLUM BLUEBERRY UPSIDE DOWN CAKE



Plum Blueberry Upside Down Cake image

This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!!

Provided by BLONDINI2

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
3 tablespoons margarine
¼ cup brown sugar
⅓ cup margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
¾ cup milk
4 black plums, pitted and thinly sliced
¾ cup blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
  • In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  • Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 35.9 g, Cholesterol 17 mg, Fat 8.8 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 196.4 mg, Sugar 25.1 g

PLUM BERRY CRISP



Plum Berry Crisp image

The charm of this simple dessert is obvious: It takes sweet summer fruits and cooks them down so that everything good about them becomes even better.

Provided by Shelley Wiseman

Categories     Berry     Fruit     Dessert     Bake     Quick & Easy     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

For filling
1 1/2 pounds purple plums, cut into 1/2-inch wedges
1 cup blueberries (5 ounces)
1 cup blackberries (5 ounces)
1/3 to 1/2 cup packed light brown sugar (depending on sweetness of fruit)
For topping
1 cup rolled oats
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/2 stick unsalted butter, cut into bits and softened
1/4 teaspoon salt

Steps:

  • Preheat oven to 425°F with rack in upper third.
  • Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
  • Meanwhile, blend together all topping ingredients in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.
  • Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.

BLUEBERRY CRISP



Blueberry Crisp image

A fabulous dessert at any occasion. I have been making this recipe for over 25 years. I am not too sure where it came from. We have an abundance of blueberries in our area and I freeze them in separate packages to use when necessary.

Provided by William Uncle Bill

Categories     Dessert

Time 25m

Yield 9 serving(s)

Number Of Ingredients 7

1/4 cup brown sugar, packed
1 tablespoon cornstarch or 1 tablespoon tapioca starch
2 cups blueberries, fresh or frozen
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup quick-cooking rolled oats
2 tablespoons butter, melted

Steps:

  • In a mixing bowl, mix together brown sugar with cornstarch.
  • Add blueberries to sugar mixture and stir until well coated.
  • Spoon blueberry mixture into a 9 inch x 9 inch microwave safe dish.
  • Microwave on HIGH (full power) uncovered for 3 1/2 minutes for fresh blue berries or 6 minutes if using frozen blueberries.
  • Blueberry sauce should be thick and bubbly.
  • Stir once half way through cooking.
  • TOPPING-----------.
  • In a mixing bowl, combine flour, brown sugar, rolled oats and butter and rub together with fingers until evenly mixed.
  • Spread evenly in a separate microwave safe dish and microwave on HIGH (full power) for 4 minutes or until golden and crumbly; stirring once.
  • Spoon cooked topping evenly over blueberry base.
  • Serve hot with icecream or whipping cream.

Nutrition Facts : Calories 112.4, Fat 2.9, SaturatedFat 1.7, Cholesterol 6.8, Sodium 26.6, Carbohydrate 21.7, Fiber 1.1, Sugar 15.2, Protein 0.9

PLUM AND BERRY COBBLER



Plum and Berry Cobbler image

Showcase a mix of juicy seasonal fruits with this home-style dessert adapted from the Peach-Blueberry Cobbler recipe featured in "Martha's American Food" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 14

2 3/4 pounds ripe plums, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
1 cup fresh blueberries, blackberries, or raspberries
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons light-brown sugar
1 tablespoon fresh lemon juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon salt, plus a pinch
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 vanilla bean, split lengthwise and seeds scraped (reserve pod for another use)
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees, with racks in upper and lower thirds. Stir together plums, berries, 1/3 cup granulated sugar, cornstarch, brown sugar, lemon juice, ginger, and pinch of salt in a large bowl. Transfer to a 2-quart baking dish.
  • Whisk together flour, baking powder, and remaining 1/2 teaspoon salt and 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or two knives until only pea-size clumps remain.
  • Stir vanilla seeds into the cream to combine; add to flour mixture and stir with a fork just until a soft, sticky dough forms. Use a bench scraper or knife to divide dough into 10 equal pieces; arrange on top of filling. Brush dough with cream and sprinkle evenly with sanding sugar.
  • Place a parchment-lined baking sheet on lower rack of oven to catch juices. Bake cobbler on top rack until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, tent with foil. Let cool on a wire rack 1 hour before serving.

MAPLE BLUEBERRY CRISP



Maple Blueberry Crisp image

With a tender crumb topping, this yummy blueberry crisp makes a wonderful treat after a brunch or evening meal. I sometimes top servings with a scoop of vanilla ice cream.-Mona Wright, Villa Rica, Georgia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 9

4 cups fresh or frozen blueberries
1/2 cup maple syrup
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1-1/4 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup cold butter
1 teaspoon almond extract
Vanilla ice cream, optional

Steps:

  • Preheat oven to 375°. In a large bowl, combine blueberries, syrup, cornstarch and cinnamon. Transfer to a greased 8-in. square baking dish. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in extract. Sprinkle over top., Bake until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, serve with ice cream.

Nutrition Facts : Calories 315 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 2g fiber), Protein 2g protein.

PLUM GOOD CRISP



Plum Good Crisp image

This is a great crisp that goes well with any meal, but you can also serve it as a breakfast treat or snack.When it's warm, it can't be beat! -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

4 cups sliced fresh plums (about 1-1/2 pounds)
3 medium nectarines, sliced
1-1/2 cups fresh blueberries
3 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 cup maple syrup
2 tablespoons lemon juice
TOPPING:
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon salt
4 teaspoons unsweetened apple juice
4 teaspoons canola oil
1-1/2 teaspoons butter, melted

Steps:

  • Preheat oven to 400°. Place fruit in a large bowl. Mix brown sugar, cornstarch, spices, syrup and lemon juice; toss with fruit. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, mix oats, flour, brown sugar and salt; stir in remaining ingredients until crumbly. Sprinkle over fruit. , Bake, uncovered, until filling is bubbly and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 233 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 85mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.

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