PLUM OATMEAL CRISP
Irresistible desserts don't need a mile-long ingredient list or an elaborate prep -- and this tempting crisp proves it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 446 g, Fat 16 g, Fiber 3 g, Protein 4 g
PLUM BLACKBERRY BARS
Made with a simple shortbread crust, ripe plums and sweet blackberries and topped off with a sweet crumble dough.
Provided by Tricia
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly grease or spray a 9 or 10-inch cast iron skillet, 9x9 square baking dish or 9-inch round cake pan with vegetable cooking spray. Set aside.
Nutrition Facts : Calories 514 kcal, Carbohydrate 76 g, Protein 6 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 72 mg, Sodium 188 mg, Fiber 4 g, Sugar 40 g, UnsaturatedFat 7 g, ServingSize 1 serving
PLUM CRUMB BARS
The gooeyness of the plum filling sandwiched between a chewy crumb base and a crunchy crumb topping, makes these Plum Crumb Bars plum perfect!
Provided by Maegan - The BakerMama
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line 9×13-inch baking dish with parchment paper and lightly grease with non-stick cooking spray.
- In a medium bowl, toss the plums and Wondra flour until plums are well coated. Squeeze with lemon juice and stir until well combined. Set aside.
- In a large bowl, whisk together the flour, oats, brown sugar, baking soda, cinnamon, nutmeg, and salt. Cut in the butter and vanilla until mixture resembles coarse crumbs. You can use a pastry cutter, two forks or your hands for this step.
- Set aside 1-1/2 cups for topping. Press remaining crumbs into prepared baking dish. Arrange plums evenly over top. Sprinkle with reserved crumbs.
- Bake for 40-45 minutes or until top is lightly browned. Let cool at least 30 minutes before removing from the baking dish and cutting into squares.
- Notes: Store in an airtight container in the refrigerator for up to 4 days.
FRESH PLUM COBBLER
A fresh take on a home-style favorite!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Mix 3/4 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in plums and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep plum mixture hot in oven.
- Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of fine crumbs. Mix in milk until mixture forms soft dough. Drop by 6 spoonfuls onto hot plum mixture.
- Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipping cream.
Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg
PLUM COBBLER BARS
What's not to love about a juicy plum filling surrounded by plenty of buttery streusel? In this simple recipe, you have to cook down the plums to be thick enough, but the process is relatively hands off, and the flavor of the slow-simmered fruit is well worth it. You can cut the cobbler easily into bars, as the name implies, but the filling stays a bit soft, so you may prefer to eat them with a fork. They're excellent with ice cream, but many like them best topped with a drizzle of cold heavy cream.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large pot, combine plums and 1 1/2 cups/300 grams granulated sugar. Heat over medium-low heat, stirring occasionally, until fruit releases juices and becomes very tender, 12 to 15 minutes. Meanwhile, place a small plate in the refrigerator to chill. You'll use this later to check the doneness of the jam.
- Purée plum mixture in pot using an immersion blender (be careful of splashing), or remove from pot and purée in a blender or food processor until relatively smooth. Return purée to pot if you removed it, and cook over medium-low heat, stirring occasionally, until mixture thickens and reduces by about half, about 10 minutes. You should end up with about 3 1/2 cups/840 milliliters plum jam. (You can test the doneness by spooning a small amount of the jam onto the chilled plate, returning it to the refrigerator and letting it sit for 2 minutes. It should keep a clean line when you run your finger through it.)
- In a small bowl, whisk remaining 1/3 cup/65 grams granulated sugar with cornstarch to combine. Whisk sugar-cornstarch mixture into jam and cook, stirring occasionally, until it simmers. Simmer for 1 minute, stirring well to prevent scorching. Stir in vanilla extract, and cool plum mixture to room temperature.
- Heat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides. In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
- Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled plum jam in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
- Bake until jam bubbles at edges and streusel is lightly browned, 45 to 55 minutes. Cool completely before slicing into 12 pieces.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 8 grams, Carbohydrate 109 grams, Fat 25 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 200 milligrams, Sugar 66 grams, TransFat 1 gram
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 COBBLER
My family loves Italian purple plums so I love to find recipes that feature plums. This recipe has become a favorite dessert.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine plums and 3 tablespoons brown sugar. Combine 2 teaspoons flour, pepper, nutmeg and cloves; sprinkle over plums and toss to coat. Transfer to a greased shallow 1-qt. baking dish. , In a small bowl, combine oats with remaining brown sugar and flour. Stir in butter and orange zest until crumbly. Sprinkle over plum mixture. , Bake at 375° for 20-25 minutes or until topping is golden brown and plums are tender. Serve warm.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PLUM APRICOT CRISP
Steps:
- Preheat oven to 400 degrees F.
- Set rack in the center of the oven. Combine all of the topping ingredients into a food processor. Pulse until the mixture forms crumbles the size of small peas; do not over process. Set aside.
- Pour the plums and apricots directly into a large, shallow baking dish and sprinkle with sugar and flour to coat evenly. Spread crisp topping over entire surface of fruit. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or with ice cream.
- Make the topping ahead. In fact make a double or triple batch and freeze it in single recipe size packets so you can whip up a crisp on the spot, anytime.
Nutrition Facts : Calories 239 calorie, Fat 7.2 grams, SaturatedFat 3 grams, Carbohydrate 43 grams, Fiber 2.8 grams, Protein 3 grams
PLUM CRUMBLE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
- While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.
- Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.
PLUM RASPBERRY CRUMBLE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
- For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
- Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.
PLUM CRUMBLE BARS
These Plum Crumble Bars have a delicious oatmeal crust and crumble topping that's filled with a simple plum jam. These simple bars highlight one of the summer's best stone fruits in a delicious gluten-free and vegan dessert.
Provided by Rachel
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and line an 8×8-inch square pan with parchment paper. Grease with nonstick cooking spray.
- In a mixing bowl, combine the almond flour, gluten-free rolled oats, coconut flour, and cinnamon; whisk to combine. Add the maple syrup, coconut oil, and almond butter. Stir until the dry ingredients are completely moistened and it sticks together but is still a little crumbly. Press 2/3 of the crust into the prepared pan, reserving the rest for the topping. Place the extra dough into the refrigerator.
- Bake crust for 10 minutes and then set aside to cool.
- While the crust bakes, add the plums to a saucepan over medium heat. Stir in the maple syrup, tapioca flour, vanilla bean powder, and cinnamon. Cook down the chopped plums for about 20 minutes or until they're mostly broken down and reducing a little bit. Put in the blender or food processor and blitz for a few seconds to blend up the skins.
- Return the blended plum mixture to the saucepan and cook for 15 minutes or until it cooks down into a thick paste. When you run a wooden spoon through the center, it should take a second before it floods back into the middle. When it's reached that thicker consistency, pour and spread evenly over the baked crust.
- Sprinkle the remaining crumble topping evenly over the top of the plum jam.
- Bake for 25 to 30 minutes, or until the topping is a nice golden brown.
- Let cool completely in the refrigerator before cutting into squares. Store in the refrigerator for 3-4 days or in the freezer for a few months.
GERMAN PLUM CRUMB BARS
Steps:
- Set aside 1/2 cup of the flour. Combine all other dough ingredients with the dough hook of your mixer until smooth and satiny. Only use remaining flour if needed.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft free spot for 30 minutes (it should about double in size). You can preheat your oven to 200 F, then turn the oven off and let the dough rise inside the warm oven.
- We are only using half of the yeast dough for this cake. You can wrap the other half and freeze for later use, or double the filling and crumb ingredients to make 2 crumb cakes.
- Roll out half the dough to cover the bottom of a lined or greased 9x13-inch baking pan. Let dough rise for another 10 minutes.
- Preheat oven to 350 F. Drain plums well if using canned.
- To make the crumb topping, add all ingredients to a bowl and rub them together by hand into the butter until large crumbs form.
- Spread pitted plums over the dough and top with fairly large crumbs. Bake for 30-35 minutes until crumbs are golden brown.
FRESH PLUM COBBLER
Make and share this Fresh Plum Cobbler recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In medium bowl, combine sugar and salt.
- Cut in butter til mixture is crumbly.
- Add flour, cinnamon and baking powder and mix til coarse crumbs.
- Remove and reserve 1 cup of this mixture.
- Combine 1 beaten egg and almond extract.
- Stir into remaining flour mixture to form a soft dough.
- Pat dough evenly into a 9" square baking dish.
- (*Dough may be sticky, flour hands if needed.).
- Bake at 350º for 10 minutes.
- Arrange plums over baked mixture.
- Combine whipping cream, 1/4 cup sugar 1 beaten egg, vanilla and 1/2 teaspoons almond extract, beat well.
- Pour cream mixture over plums.
- Sprinkle with reserved crumb mixture.
- Mix sugar and cinnamon, sprinkle over crumb mixture.
- Bake at 350º for 45 minutes or until browned and bubbly.
- Serve warm with ice cream!
- 8 servings, 4 at our house!
Nutrition Facts : Calories 836, Fat 37.3, SaturatedFat 22.3, Cholesterol 194.8, Sodium 419.1, Carbohydrate 119.8, Fiber 3.7, Sugar 86.1, Protein 9.2
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PLUM COBBLER BARS • SUGAR-SUNSHINE-AND-FLOWERS
From sugarsunshineandflowers.com
5/5 (1)Category DessertCuisine AmericanTotal Time 2 hrs
- In a large pot, combine plums and 1 1/2 cups granulated sugar. Leave over medium-low heat stirring occasionally, until the fruit release juices and becomes very tender, 12-15 minutes. Meanwhile, place a small place in the refrigerator to chill. You'll use this later to check the doneness of the jam.
- Puree plum mixture in pot, using an immersion blender (be careful of splashing), or remove from the pot and puree in a blender or food processor until relatively smooth. Return puree to the pot if you removed it, and cook over medium-low heat, stirring occasionally, until the mixture thickens and reduces by about half, about 10 minutes. You should end up with about 3 1/2 cups of plum jam. You can test the doneness by spooning a small amount of the jam onto the chilled plate, returning to the refrigerator and letting it sit for 2 minutes. It should keep a clean line when you run your finger through it.
- In a small bowl, whisk the remaining 1/3 cup granulated sugar with the cornstarch to combine. Whisk sugar-cornstarch mixture into the jam and cook, stirring occasionally until it simmers. Simmer for 1 minute, stirring well to prevent scorching. Stir in the vanilla extract and cool plum mixture to room temperature.
- Heat oven to 350 degrees and line a 9 x 13 inch pan with parchment paper with overhang on all sides. In a large bowl, combine oats, flour, whole wheat flour, brown sugar, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs. (I used a round pie pan and an 8 x 8-inch square pan, dividing layers between the two and baked them for 35 minutes.)
PLUM COBBLER RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 (395)Total Time 2 hrs 20 minsServings 8-10
- Preheat the oven to 375°. In a food processor, pulse the flour with the cornmeal, sugar, candied ginger, baking powder and salt. Add the butter and pulse until crumbly. Add the milk and pulse until moistened.
- Spread the filling in a 9-by-13-inch baking dish. Scoop 15 mounds of dough over the filling. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.
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From landolakes.com
4/5 (1)Category Bar, DessertServings 25Calories 160 per serving
- Heat oven to 350°F. Line bottom and sides of 8-inch square baking pan with aluminum foil; extending foil beyond ends. Grease foil.
- Combine all crust ingredients except butter in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 3/4 cup mixture. Pat remaining mixture onto bottom of prepared pan. Bake 15 minutes.
- Meanwhile, place sugar, dried plums, cornstarch, baking powder, and 1/8 teaspoon salt in processor bowl fitted with metal blade. Cover; pulse until dried plums are finely ground. Add egg and lemon juice; continue processing 20 seconds to combine.
- Pour plum mixture over hot, partially baked crust; sprinkle with reserved crust mixture and coarse sugar. Continue baking 30-35 minutes or until edges are browned and topping is set. Cool completely. Lift bars out using foil ends. Cut into bars.
PLUM CRUMBLE BARS - RECIPES | GO BOLD WITH BUTTER
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- Preheat oven to 350°F. Combine flour, oats, sugar, brown sugar, vanilla, cinnamon, baking powder and salt in large bowl.
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From myrecipes.com
5/5 (4)Calories 293 per servingServings 12
- Combine first 3 ingredients in a bowl. Add 1/4 cup granulated sugar, 1/8 teaspoon salt, and 1 1/2 tablespoons flour; toss. Arrange mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
- Weigh or lightly spoon 75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine flour, remaining 1/2 cup granulated sugar, remaining 1/8 teaspoon salt, and baking powder in a food processor; pulse 3 times. Add butter, rind, and cheese; pulse until mixture resembles coarse meal. Add buttermilk; pulse until blended.
- Drop dough by spoonfuls over plum mixture; sprinkle with turbinado sugar. Bake at 375° for 55 minutes or until golden.
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- Preheat oven to 350°F and line an 8x8-inch square pan with parchment paper. Oil lightly (I like MCT oil for this).
- Add the plums to a saucepan over medium heat. Stir in the coconut sugar, tapioca flour, vanilla, and cinnamon. Cook down the chopped plums for about 30 minutes or until they’re mostly broken down and reducing. Stir frequently so that the tapioca doesn’t stick to the bottom of the pan. If you want them completely smooth, use an immersion blender for a few seconds to blend up the skins (I don’t find that blending is needed).
- While the plum mixture is cooking, stir the almond flour, gluten-free rolled oats, oat flour, coconut flour, coconut sugar and cinnamon/nutmeg together in a mixing bowl.
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5/5 (3)Total Time 1 hr 5 minsCategory Dessert, SweetsCalories 333 per serving
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EASY GLUTEN-FREE PLUM COBBLER - A TASTE FOR TRAVEL
From atastefortravel.ca
4.9/5 (18)Total Time 40 minsCategory DessertCalories 315 per serving
- Add butter and plums to a cast-iron or oven-proof skillet along with white sugar (reserve one tablespoon to sprinkle on the topping), lemon juice, cinnamon, salt and freshly grated nutmeg. Combine well. If you don't have a cast-iron skillet just use a regular skillet to cook the fruit mixture and then transfer it when fully cooked to an 8 x8 inch baking dish.
- Cook on medium-high heat until the fruit mixture comes to a boil, Reduce heat and simmer for 7 minutes.
COZY SPICED PLUM CRUMBLE BARS - SALTED MINT
From saltedmint.com
5/5 (2)Total Time 30 minsCategory DessertCalories 223 per serving
- In a medium sauce pan over a medium heat, cook the plums, sugar and spices until the plums are soft and starting to lose their shape. A thick jam like consistency is what you’re looking for. Once fully cooked and thickened, set aside to cool. Remove the star anise from the jam.
- In a food processor place the rolled oats, flour, butter and brown sugar. Pulse to blend the oats until a butter crumbly mixture forms. You should be able to form balls of crumble by squeezing the mixture in your hands.
PLUM COBBLER BARS FROM THE HEART - BLUE CAYENNE
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- Put a small plate in the refrigerator. You will use the cold plate to test the jam later in this recipe.
- Combine chopped plums and 1 1/2 cups of sugar in a large pot. Heat the plums over medium-low heat, stirring occasionally. Cook the plums and sugar until the plums release their juices and become very tender.
- Puree the cooked plum mixture with an immersion blender or in a regular blender until almost smooth. Be careful here; you are working with very hot liquids.
- In a small bowl, whisk the remaining 1/3 C. granulated sugar with the cornstarch. Then, whisk this cornstarch mixture into the jam. Stir occasionally. Cook until the jam reaches a simmer.
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