Plum Crunch Recipes

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

Plum Crisp image

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

Ingredients

12 plums, pitted and chopped
1 cup white sugar, divided
1 cup sifted all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 beaten egg
½ cup melted butter

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

Plum Crisp image

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.

Ingredients

3 medium plums, sliced
Dash ground nutmeg
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup old-fashioned oats
3 tablespoons butter, melted
1/4 teaspoon almond extract

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

Plum Crisp with Crunchy Oat Topping image

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.

Ingredients

3/4 cup old-fashioned oats
1/3 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar, divided
1/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, softened
1/4 cup chopped walnuts
5 cups sliced fresh plums (about 2 pounds)
1 tablespoon quick-cooking tapioca
2 teaspoons lemon juice

PLUM CRUNCH CAKE

Moist and Moreish, it has a wonderful crunchy sugarplum topping. Originally from a Good Food Magazine. I have also substituted the plums for Rhubarb, Nectarines and apples, I'm sure any fruit will work well.

Provided by Tulip-Fairy

Categories Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Plum Crunch Cake image

Steps:

Preheat oven to 160°C.
Butter and line the base of a 2 lb loaf tin.
Lightly beat the eggs and yolk with a pinch of salt.
Beat the butter and sugar in a bowl until light and fluffy.
Pour in the eggs a little at a time, beating well after each addition.
Fold in the flour with the orange zest and two tablespoons of the juice.
Fold in the chopped plums (or other fruit you are using).
Spoon into the prepared pan.
Scatter the plum wedges over the top.
Bake for 50 minutes or until a skewer inserted comes out clean.
Cool for 10 minutes, then turn out on a wire rack.
Mix the remaining orange juice with the lemon juice and caster sugar.
Spoon over the cooling cake and sprinkle with the crushed sugar pieces.

Nutrition Facts : Calories 437.7, Fat 16.4, SaturatedFat 9.7, Cholesterol 114.6, Sodium 121.3, Carbohydrate 70.5, Fiber 1.8, Sugar 52.6, Protein 4.4

Ingredients

2 eggs
1 egg yolk
5 ounces butter
5 ounces golden caster sugar
5 ounces self raising flour
1 orange, juice and zest of, grated
4 ounces plums, stoned and roughly chopped
4 ounces plums, stoned and cut into wedges
1 1/2 teaspoons fresh lemon juice
8 ounces golden caster sugar
1 ounce sugar cube, roughly crushed

ORIGINAL PLUM TORTE

The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.

Provided by Marian Burros

Categories breakfast, brunch, easy, weekday, times classics, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

Original Plum Torte image

Steps:

Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams

Ingredients

3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

APPLE AND PLUM CRISP

A friend gave me fresh apples and plums, and I wondered if you could make a crisp with both? Surprise, surprise, there is a recipe for apples and plums and it is delicious! I left the skin on my apples and still loved it. Recipe courtesy of www.itsfoodtime.com. I ate this plain, but feel free to add ice cream or whipped cream.

Provided by AmyZoe

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

Apple and Plum Crisp image

Steps:

Peel and slice the apples.
Halve and pit the plums.
Toss the apples and plums with the sugar and butter.
Combine topping ingredients (flour, sugar, brown sugar, cinnamon, nutmeg, salt, butter, and oats) in a bowl. Don't overmix.
Arrange the fruit in a 9x13" glass baking dish.
Sprinkle the topping over the fruit.
Bake in the oven at 375 for about 1 hour or until the juice is bubbling and the apples are tender.

Nutrition Facts : Calories 174.2, Fat 7.1, SaturatedFat 4.3, Cholesterol 17.8, Sodium 74.6, Carbohydrate 28.1, Fiber 2.3, Sugar 20, Protein 1.3

Ingredients

6 cups fuji apples, peeled and thinly sliced
2 cups plums (ripe, halved, and pitted)
2 tablespoons sugar
1 tablespoon butter, cut into tiny pieces
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
6 tablespoons butter, cut into small pieces
1/3 cup rolled oats

More about "plum crunch recipes"

PLUM CRUNCH STEEL CUT OATS - WELLPLATED.COM

Web Jul 9, 2014 Place rack in the upper third of the oven and preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a …
From wellplated.com
Cuisine American
Total Time 25 mins
Category Breakfast
Calories 497 per serving

Place rack in the upper third of oven and preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a silpat mat. Place the plums cut-side up to one side of the baking sheet. Drizzle with olive oil and honey, then sprinkle with cinnamon.
Place the old fashioned rolled oats, walnuts, coconut, cinnamon, and salt in a medium bowl. Drizzle with honey and olive oil, then toss until evenly moistened. Spread in a single layer on the open side of the baking sheet beside the plums. Place the baking sheet in the oven and roast for 12-15 minutes, until the plums begin to bubble and the granola is lightly golden and fragrant.
Meanwhile, prepare the steel cut oats. In a large saucepan, bring the water and salt to a boil. Add the steel cut oats. Reduce heat, cover, and simmer for 5 to 7 minutes, cooking to the desired thickness and chewiness and stirring occasionally. Remove from heat and let stand, covered, for 2 minutes.
To serve: Spoon 1/4 of the steel cut oats into each bowl. Top with milk (if desired), roasted plums, a sprinkle of granola, and an extra drizzle of honey. Enjoy immediately.

Plum Crunch Recipes

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!

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.

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

PLUM CRUNCH CAKE

Moist and Moreish, it has a wonderful crunchy sugarplum topping. Originally from a Good Food Magazine. I have also substituted the plums for Rhubarb, Nectarines and apples, I'm sure any fruit will work well.

ORIGINAL PLUM TORTE

APPLE AND PLUM CRISP

More about "plum crunch recipes"

PLUM CRUNCH STEEL CUT OATS - WELLPLATED.COM

DELICIOUS PLUM CRUNCH | OMG LIFESTYLE BLOG

PLUM CRUNCH - DELICIOUSLYORKSHIRE

PLUM CRUNCH RECIPE | FOOD NETWORK UK

FRESH PLUM CRUMBLE WITH SPICED CRUMB TOPPING RECIPE - THE …

GLUTEN-FREE PLUM CRISP - COOKIE AND KATE

PLUM CRISP - THE SEASONED MOM

20 BEST PLUM DESSERTS - INSANELY GOOD

PLUM CAKE RECIPES | BBC GOOD FOOD

HOW TO MAKE GREENGAGE CRUMBLE - GREAT BRITISH CHEFS

WONDERFUL PLUM CRUNCH - RECIPE - COOKS.COM

17 PLUM RECIPES | OLIVEMAGAZINE

PURPLE PLUM CRUNCH - RECIPE - COOKS.COM

STRAWBERRY CRUNCH CUPCAKES WITH STRAWBERRY FILLING - THE COZY PLUM

CRISPS AND CRUMBLES RECIPES

You'll also love

Related Search