A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate late summer with plums in this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.
Nutrition per serving may change if servings are adjusted.
2 pounds plums, pitted and sliced (6 cups)
⅓ cup granulated sugar
2 teaspoons freshly grated orange zest
1 tablespoon orange juice
⅔ cup whole-wheat flour
½ cup old-fashioned rolled oats (not instant)
½ cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
1 tablespoon butter, cut into small pieces
1 tablespoon canola oil
3 tablespoons frozen orange juice concentrate
1 tablespoon chopped almonds or walnuts
Preheat oven to 375°F. Coat an 8-inch-square baking dish (or similar 1½- to 2-quart dish) with cooking spray.
To prepare filling, combine plums, granulated sugar, orange zest and juice in a large bowl; toss to coat. Place the filling in the prepared baking dish. Cover with foil. Bake for 20 minutes.
Meanwhile, make topping. Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until the dry ingredients are moistened.
After 20 minutes, stir the fruit filling and sprinkle the topping evenly over it. Sprinkle with almonds (or walnuts). Bake, uncovered, until the fruit is bubbly and tender and the topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature.
245 calories;5 g fat(1 g sat); 4 g fiber; 51 g carbohydrates; 3 g protein; 16 mcg folate; 4 mg cholesterol; 37 g sugars; 22 g added sugars; 479 IU vitamin A; 23 mg vitamin C; 29 mg calcium; 1 mg iron; 34 mg sodium; 331 mg potassium
Vitamin C (38% daily value)
Carbohydrate Servings: 3½
Exchanges: 1 starch, 1 fruit, 1½ other carbohydrate, ½ fat
Really quite tart
I followed the recipe exactly using Santa Rosa plums until it came time to add the topping. At the point the filling was quite thin so I added a slurry of corn starch. I'm glad it did that. Even though I tasted the original filling before cooking - it was quite sweet and I liked the lemon! - the final product was very tart and we ended up serving it with ice cream to make it palatable.
Cons: rather juicy and quite tart