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
PRUNE PLUM CRISP
Plums are traditional in German baking. My mother used to make Zwetschen Kuchen, a plum cake with yeast dough every fall around the Jewish New Year. I loved the Plums, but hated the dough. I used an apple crisp recipe, but substituted plums for the apples
Provided by mandabears
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degree Fahrenheit.
- Pit and quarter the plums.
- Sprinkle 1 tablespoon lemon juice over plums.
- Mix 3/4 cup sugar, cornstarch, and combine with the plums.
- Place in a 9 x 9 inch square cake pan.
- Combine flour, oats, 1/2 cup sugar, and salt.
- Cut butter into mixture until crumbly.
- Sprinkle over the plums.
- Bake until the topping is browned and the fruit is bubbly, about 1 hour.
- Serve either warm or cold.
- Great with vanilla ice cream or frozen vanilla yogurt.
Nutrition Facts : Calories 513.9, Fat 16.6, SaturatedFat 9.9, Cholesterol 40.7, Sodium 196.8, Carbohydrate 90.7, Fiber 4.4, Sugar 64.4, Protein 5
PLUM CRUNCH
Steps:
- Vanilla ice cream, for serving
- Preheat the oven to 375 degrees F.
- For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.
- Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream.
PERFECT PLUM CRISP
This is yummy even for people who say they don't like prunes, or should I say 21st century term...dried plums!
Provided by FLKeysJen
Categories Dessert
Time 1h
Yield 16 bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the first four ingredients; simmer 15 minutes and set aside.
- Sift flour and salt; add brown sugar, cut in butter; add oats and coconut.
- Spread half of dry mixture in 8" square pan; spoon prune mixture over top; spread remaining dry mixture over two layers.
- Bake at 325 degrees for 45 minutes.
Nutrition Facts : Calories 228.6, Fat 9.6, SaturatedFat 6.8, Cholesterol 15.2, Sodium 120.6, Carbohydrate 28.3, Fiber 2.4, Sugar 14.6, Protein 2.3
PLUM TART
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
- Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
- Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.
PISTACHIO PLUM CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
- For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
- Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.
APPLES, PRUNE, AND BRANDY CRISP
Categories Food Processor Fruit Dessert Bake Thanksgiving Dried Fruit Prune Apple Brandy Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Bring brandy to a boil in a small saucepan and remove from heat. Stir in prunes and let stand while making topping.
- Pulse together flour, 6 tablespoons brown sugar, butter, salt, and cinnamon in a food processor until mixture resembles coarse meal. Add oats and pulse once or twice to just combine.
- Peel, quarter, and core apples and cut into 1/2-inch wedges. Transfer apples to a 1 1/2-quart shallow baking dish and toss with prune mixture and remaining 2 tablespoons brown sugar.
- Sprinkle topping evenly over apple filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 30 minutes.
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
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.
APPLE-PLUM CRISP
Provided by Florence Fabricant
Categories easy, weekday, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Use a little of the butter to grease a five- to six-cup baking dish. Melt two tablespoons of the butter.
- Toss plums and apples together in a bowl with melted butter, a quarter cup oat bran, a half cup brown sugar and a half teaspoon cinnamon. Spread in baking dish.
- Use fork or pastry blender to combine remaining oat bran, sugar and cinnamon with remaining butter unti crumbly. Spread over fruit. Bake about 40 minutes, until bubbly. Allow to cool to just warm and serve with ice cream.
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.
DIANE'S PLUM CRUMBLE
Do you have an overabundance of Italian prune plums? This simple, quick, and tasty dessert--or breakfast treat--will have your plums gone in no time! This after-dinner dessert is excellent served warm with frozen vanilla yogurt, or wake up your taste buds and serve it with plain yogurt for breakfast!
Provided by Diane C
Categories Desserts Crisps and Crumbles Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss plums, flour, sugar, vanilla extract, almond extract, and ground cinnamon into a bowl. Stir until all ingredients are well mixed. Spread evenly in a 9-inch square, glass baking dish.
- Place flour, oats, brown sugar, butter, and salt for topping into a bowl; mix thoroughly until it appears crumbly. Sprinkle topping over the plum base.
- Bake in the preheated oven until topping is golden and crisp, about 45 minutes.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 34.8 g, Cholesterol 15.3 mg, Fat 6.4 g, Fiber 2 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 41.5 mg, Sugar 23.3 g
PLUM CRISP
Categories Food Processor Dairy Fruit Nut Dessert Bake Fourth of July Vegetarian Plum Tree Nut Almond Oat Summer Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 15 x 9-inch crisp
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Make topping:
- On a baking sheet toast almonds until golden, 10 to 15 minutes. Cut butter into bits. In a food processor blend flour, brown sugar, 1/2 cup oats, cinnamon, salt, and butter until mixture resembles coarse meal. In a bowl stir together flour mixture, remaining 1/4 cup oats, and almonds.
- Make filling:
- In a small bowl stir water and cornstarch until combined. Halve and pit plums. In a 12-inch skillet cook plums and sugar over moderate heat, stirring, until sugar is melted. Stir in cornstarch mixture and simmer, stirring, 15 minutes, or until mixture is thickened. Transfer plum mixture to a 15 x 9-inch (3-quart) baking dish.
- Sprinkle topping over plums. Bake mixture in middle of oven 40 to 45 minutes, or until topping is crisp and golden, and cool on a rack 10 minutes.
- Serve dessert warm with ice cream.
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
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.
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
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
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