Best Pear Mango And Plum Crisp With Crunchy Topping Recipes

PEAR AND PLUM CRUMBLE

Steps:

• Preheat oven to 375°. Lightly grease a 9-inch deep dish pie pan.
• Combine flour, butter, brown sugar, sugar, almonds, cinnamon, and salt until mixture begins to form crumbs. Set aside.
• Place sliced pears and plums in a large bowl. Add sugar, flour, vanilla, and salt. Toss or gently stir until combined and fruit is coated.
• Transfer fruit mixture to prepared pan. Sprinkle topping evenly over the top of the fruit.
• Bake 45-50 minutes, or until the topping is golden brown and the fruit is bubbly.

PLUM CRISP WITH CRUNCHY OAT TOPPING

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.

PEAR MANGO AND PLUM CRISP WITH CRUNCHY TOPPING

Steps:

• Chop the mango, pears, and plums. (You only need a few plums to provide a complimentary flavor to the very sweet fruits.).
• Mix together in a prepared baking dish.
• Add 2 tsp Pumpkin Pie Spice to flour and mix.
• Toss fruit in flour.
• Put rolled oats, brown sugar, and pumpkin pie spice in a food processor.
• Cut cold butter into small pieces.
• Pulse until butter mixture is crumbly.
• Add Fiber One and pulse a few times so that the "sticks" stay big enough to add crunch to the topping.
• Mix in the coconut. I like the large shaved raw coconut, unsweetened.
• Sprinkle over top of fruit.
• Bake at 350 for 40 minutes.
• Serve warm with whipped topping.
• You can add sugar to the fruit mixture. Start with 1/3 cup. I usually do half sugar, half baking splenda.