Oats and almonds give the topping its crunch. Serve warm with low-fat ice cream.
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
How to Make It
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.
This dessert is comfort food at best. I used tart red plums with sweet bing cherries and I threw in about cup of fresh blue berries that I wanted to use up. Tasty, not too sweet, beautiful color and a crunchy topping. The topping was not floury at all. You could use any type fruit. I did increase the cinnamon and I used chopped walnuts. Great with vanilla icecream.
I used ranier cherries and walnuts for this, and found it good but nothing you'd really need a recipe for. It's just your basic fruit & sugar with some crumbly stuff on top--not fancy, but nice for a simple family dinner. Again, it was tasty (especially the plums), but how couldn't it be with fresh fruit and sweetened oats & nuts & butter?
I thought the filling of this crisp was delicious. The crumb crust however, which is usually the best part of a crisp, was less than desirable. I was totally disappointed in the dry powdery crust. I would definitely try this again, but use way more butter and maybe flour to bulk it up and make it crumbly.
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