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 BERRY CRISP
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
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.
PLUM BERRY CRISP
Make and share this Plum Berry Crisp recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 460.5, Fat 13.6, SaturatedFat 7.6, Cholesterol 30.5, Sodium 162.9, Carbohydrate 83.3, Fiber 7.4, Sugar 57.8, Protein 6.1
LOW-SUGAR PLUM-BERRY CRISP
Now I'm really trying to find some Diabetic friendly recipes for my mom this Thanksgiving, so I'd like some help in judging this one, also found at epicurious. I've put Splenda in place of brown sugar, but it could easily be exchanged for the same amount of real brown sugar!
Provided by Indigo
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F with rack in the top part of oven.
- Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
- Meanwhile, mix all topping ingredients in a bowl with your hands until butter is well combines 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.
Nutrition Facts : Calories 445.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 152.5, Carbohydrate 79, Fiber 7.4, Sugar 37.2, Protein 5.6
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.
SUMMER BERRY CRISP
Make and share this Summer Berry Crisp recipe from Food.com.
Provided by Colleen321
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven 350°F; butter a 9-inch Pyrex pie plate.
- Gently combine the berries with the sugar, flour, and the cinnamon; place in the prepared pie plate.
- Prepare the topping; Combine the oats, flour, both sugars, and salt in a bowl. Use a pastry blender or 2 knives to work until topping resembles coarse meal. Sprinkle evenly over the berries.
- Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in desert bowls with whipped cream or ice cream.
BLUEBERRY CRISP (DIABETIC)
Make and share this Blueberry Crisp (Diabetic) recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Filling:.
- Toss together flour and sugar.
- Mix together with blueberries and place in a 9x9 inch glass baking dish.
- Topping:.
- Mix all topping ingredients together.
- Sprinkle on top of blueberry filling.
- Bake at 350 degrees for 45 minutes.
- Makes 6 servings.
- Per Serving:.
- 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.
Nutrition Facts : Calories 113.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.5, Carbohydrate 17.6, Fiber 2.4, Sugar 8.8, Protein 1.4
PLUM AND BLUEBERRY CRISP
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
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
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