Best Plum Oatmeal Crisp Recipes

Plum Oatmeal Crisp image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 6

1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
1 cup plus 2 tablespoons packed light-brown sugar
1/2 cup old-fashioned rolled oats (not quick-cooking)
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2 1/2 pounds ripe plums (about 8), cut into 1-inch pieces

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.

Nutrition Facts : Calories 446 g, Fat 16 g, Fiber 3 g, Protein 4 g

Oatmeal, Almond, Pear and Plum Crisp image

Yield Makes 6 servings

Number Of Ingredients 11

1/2 cup quick-cooking oats
1/2 cup (packed) golden brown sugar
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 tablespoons sliced almonds
3 medium pears (about 18 ounces), peeled, cored, thinly sliced
3 large plums (about 10 ounces), halved, pitted, thinly sliced
2 tablespoons sugar
1 tablespoon fresh lemon juice
Pinch of ground nutmeg
Nonfat frozen yogurt (optional)

Steps:

Preheat oven to 350°F. Mix first 3 ingredients in bowl. Add oil; mix with fork until coarse crumbs form. Mix in almonds.
Combine fruit in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and nutmeg over. Sprinkle with oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes. Serve with frozen yogurt.

Plum Oatmeal Crisp image

Yield Serves 2 with leftovers

Number Of Ingredients 12

3 plums (1/2 pound), chopped (about 1 3/4 cups)
1 teaspoon fresh lemon juice
1/4 cup granulated sugar
1/3 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup finely chopped walnuts
3 tablespoons cold unsalted butter, cut into bits
vanilla ice cream as an accompaniment if desired

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.

PEAR AND PLUM CRISP WITH PECAN OATMEAL TOPPING image

Yield 12 servings

Number Of Ingredients 18

For the filling:
Cooking Spray
6 pears, peeled and thinly sliced
4 plums, thinly sliced
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1 & 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon freshly ground nutmeg
For the topping:
1 cup all-purpose flour
3/4 cup firmly packed brown sugar
3/4 rolled oats
3/4 cup chopped pecans
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, diced

Steps:

1. Preheat the oven to 375 degrees. Coat 9 by 13 inch baking dish with cooking spray; set aside. 2. Combine the pears, plums, sugar, flour, lemon juice, cinnamon, vanilla and nutmeg. Toss well and transfer to baking dish. 3. In a separate bowl, combine the flour, brown sugar, oats, pecans, cinnamon and salt. With your fingers, work the butter into the flour mixture until it resembles coarse crumbs and forms clumps when pressed together. 4. Crumble the mixture over the filling and bake in the center of the oven for 45 to 50 minutes, or until the pears are tender, the filling thick and bubbly and the top golden brown.