Fresh Cherry and Plum Crisp

Oats and almonds give the topping its crunch. Serve warm with low-fat ice cream.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 313
Caloriesfromfat 23 %
Fat 7.9 g
Satfat 3.1 g
Monofat 3 g
Polyfat 1.1 g
Protein 4.4 g
Carbohydrate 60.7 g
Fiber 4.6 g
Cholesterol 11 mg
Iron 1.5 mg
Sodium 147 mg
Calcium 43 mg


1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup packed brown sugar
1/4 cup slivered almonds
1/2 cup regular oats
3 tablespoons cold butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups chopped ripe plums (about 2 pounds)
4 cups pitted sweet cherries (about 1 1/2 pounds)
2 tablespoons all-purpose flour
1/3 cup granulated sugar
1/8 teaspoon salt
Cooking spray


Preheat oven to 400°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and almonds in a food processor; pulse 5 times or until blended. Add oats, butter, cinnamon, and 1/4 teaspoon salt; pulse 5 times or until mixture is crumbly. Set aside.

Combine plums and remaining ingredients except cooking spray in a large bowl; toss well. Spoon plum mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Bake at 400° for 35 minutes or until bubbly.

Joanne Weir,

Cooking Light

June 2006
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