Plum Crisp

"The sweet crunchy topping compliments the tartness of the plums. I serve this warm with vanilla ice cream."
 
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photo by gillett8386 photo by gillett8386
photo by gillett8386
photo by gillett8386 photo by gillett8386
photo by gillett8386 photo by gillett8386
photo by sberzon23 photo by sberzon23
photo by sberzon23 photo by sberzon23
Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • In a medium bowl toss plums, flour, sugar, vanilla, and cinnamon together.
  • Pour into ungreased 1 1/2-quart baking dish.
  • In a small bowl combine all topping ingredients.
  • Mix with a fork until crumbly.
  • Distribute topping mixture evenly over plums (I use my hands for this).
  • Bake in 350 degree oven for 40 to 45 minutes or until topping is crispy and golden brown.

Questions & Replies

  1. Can I use Stevia instead of white sugar?
     
  2. On the plum crisp, can you use steel cut oats or quick cooking oats.?
     
  3. Do you take the skins off?
     
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Reviews

  1. The recipe was a good starting point. I made a couple of changes. I used Italian prune plums and decreased the amount to 3 cups, which is about 1 lb. I also decreased the brown sugar to 1/4 cup and added a 1/4 cup white sugar. I used soften butter instead of melted butter. The resulting crisp was delicious. Fruity and not too sweet.
     
  2. Excellent!! I will be making this again and again! I mixed all the filling ingredients together, and let them sit for 30 minutes, stirring occasionally. Then I baked it in a 9-inch stoneware pie pan and for about 55 minutes.
     
  3. Great recipe. Added a touch more sugar and butter to the crisp. Doubled the crisp. And at the end turned up the heat to 400 for 5 minutes to get it super crispy. Yummy.
     
  4. Love it! I doubled the topping the first time per the other suggestions and thought it was too much. I added cinnamon to the topping, too. This is a keeper!
     
  5. Really good! The crisp part was amazing. I made it as is and it was enough (didn’t need to double). My plums hadn’t ripened in a week, so I used them in here. Thought they might be not good, but everything tasted great with some vanilla ice cream. Easy recipe too.
     
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Tweaks

  1. The recipe was a good starting point. I made a couple of changes. I used Italian prune plums and decreased the amount to 3 cups, which is about 1 lb. I also decreased the brown sugar to 1/4 cup and added a 1/4 cup white sugar. I used soften butter instead of melted butter. The resulting crisp was delicious. Fruity and not too sweet.
     

RECIPE SUBMITTED BY

I was born in Newfoundland, Canada. I grew up watching my grandmother bake bread and knit. <br>I now live in a friendly little town on the coast of North Carolina. I love to bake, especially bread and desserts. I also love to knit, especially socks, just like my grandmother. I am the co-owner of a yarn shop in our little town. When I'm not working in the shop I am usually at home in the kitchen!
 
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