California Plum Crisp Recipes

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.

Steps:

• Drain plums, reserving syrup.
• Cut plums in half and pit.
• In 2-quart saucepan, combine granulated sugar and cornstarch.
• Add 1/2 cup reserved plum syrup and lemon juice, mixing until smooth.
• Stir in plums.
• Cook over medium heat, stirring frequently, until mixture starts to boil.
• Continue cooking and stirring 1 minute longer, set aside.
• In mixing bowl, combine flour, oats, brown sugar and cinnamon.
• With pastry blender, cut in margarine until mixture resembles coarse crumbs.
• Mix in corn syrup.
• Reserve 1 cup mixture for topping.
• Press remaining in bottom of ungreased 8 x 8 x 2-inch baking pan.
• Spread hot plum mixture evenly over crumb crust.
• Sprinkle reserved crumb mixture over plums.
• Bake at 400 degree oven about 20 minutes or until golden brown.
• Serve warm or cold with whipped topping or frozen yogurt, if desired.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a grill pan over medium-high heat; spray with cooking spray. Add the plums, cut-side down, and cook for 1 to 2 minutes, just until charred. Remove from the heat.
• In a bowl, combine the flour, 4 tablespoons of the turbinado sugar, and the butter, lemon zest and cinnamon. Mix with your hands and squeeze gently to create dime-size clumps.
• In four 4-ounce Mason jars, add 1 tablespoon of the crumble; then add a plum half, grilled-side up. Score the plums in a criss-cross pattern¿this will allow the flavors to seep into the plums and make them easier to eat later. Fill each pit divot with 1 teaspoon bourbon and sprinkle with the remaining 2 tablespoons turbinado sugar. Divide the remaining crumble evenly between the jars. Set the jars in an 8-by-8-inch baking dish; pour 1/4 cup water into the baking dish.
• Bake on the center rack until the plums are soft and the crumble is golden brown, 20 to 25 minutes. Let cool.
• Garnish each serving with a tablespoon of whipped cream. Serve.

Steps:

• Preheat the oven to 400 degrees F. For the filling: Combine the berries and plums in a mixing bowl. Add the brown sugar, flour, cinnamon and salt, and toss to coat. If your fruit is super sweet and in season, you may need less sugar. Pile the fruit mixture into four 8-ounce ramekins. For the topping: Combine the flour, brown sugar, oats and salt in a large mixing bowl. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled so you end up with a crumbly texture. Mix in the chopped pecans and spread evenly over the fruit. Bake until crisp and golden brown, 25 minutes. Allow the crisp to cool 20 minutes. Serve alongside ginger gelato.

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.

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.

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.

Steps:

• In a bowl stir together the plums, the lemon juice, and the granulated sugar and spread the mixture evenly in the bottom of an buttered 8-inch-square pan. In another bowl blend the brown sugar, the flour, the oats, the salt, the cinnamon, the ginger, the walnuts, and the butter until the mixture resembles coarse meal. Sprinkle the brown sugar mixture evenly over the plum mixture and bake the dessert in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is crisp. (For a crisper topping, after baking the crisp broil it under a preheated broiler for 2 minutes.) Serve the crisp warm with the vanilla ice cream.

Steps:

• Preheat oven to 400°. Place fruit in a large bowl. Mix brown sugar, cornstarch, spices, syrup and lemon juice; toss with fruit. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, mix oats, flour, brown sugar and salt; stir in remaining ingredients until crumbly. Sprinkle over fruit. , Bake, uncovered, until filling is bubbly and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix plums, brown sugar, tapioca, sherry, nutmeg, and allspice together in a 9x13-inch baking pan. Let stand, stirring occasionally, until tapioca has softened, about 20 minutes.
• Combine flour and sugar in a bowl. Cut margarine into small pieces and add to the flour mixture; cut in with a pastry blender or two forks until mixture resembles fine crumbs. Stir in cereal and walnuts. Squeeze mixture into large lumps and coarsely crumble over the plum mixture.
• Bake in the preheated oven until fruit is bubbling and topping is golden brown, about 45 minutes.

Steps:

• Place crisp mix in a small bowl; cut in butter until crumbly. Spoon half of the mixture into four 10-oz. ramekins or custard cups coated with cooking spray; reserve remaining mixture for topping., In another bowl, combine the nectarines, plums and cornstarch; toss to coat. Spoon over crumb layer. Sprinkle with topping., Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm; top with ice cream if desired.

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix together 1 cup of rolled oats, 1 tablespoon of butter, and 2 tablespoons of brown sugar in a bowl; press the mixture into the bottom of the prepared baking dish. Lightly toss together the plums, white sugar, flour, cinnamon, and nutmeg in another bowl. Spread the plum mixture over the crust. Mix 1 cup of oats, 2 tablespoons of brown sugar, and 1 tablespoon of butter in a bowl until well combined, and sprinkle the crumble mixture over the top of the plums.
• Bake in the preheated oven until the plum filling is bubbling and the crisp topping is browned, about 35 minutes. Serve warm.

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.

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.

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.

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.