Apple-Plum Crisp
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons unsalted butter, softened
- 1pound Italian prune plums, pitted and halved
- 3tart apples (about 1½ pounds), peeled, cored and sliced
- ¾cup oat bran
- 1cup dark brown sugar, packed
- 1teaspoon ground cinnamon
- Vanilla ice cream
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Preparation
- Step 1
Preheat oven to 350 degrees. Use a little of the butter to grease a five- to six-cup baking dish. Melt two tablespoons of the butter.
- Step 2
Toss plums and apples together in a bowl with melted butter, a quarter cup oat bran, a half cup brown sugar and a half teaspoon cinnamon. Spread in baking dish.
- Step 3
Use fork or pastry blender to combine remaining oat bran, sugar and cinnamon with remaining butter unti crumbly. Spread over fruit. Bake about 40 minutes, until bubbly. Allow to cool to just warm and serve with ice cream.
Private Notes
Comments
Made this twice. The second time used 1/2 C brown sugar and only 4T butter. All butter went into the topping (instead of 2 more T into the filling). Didn’t miss it in the filling, actually preferred the cleaner taste without it. Followed someone else’s advice and used 1/2C rolled oats and 1/2C oat bran in the topping to make a bit more. Used ‘regular’ plums the first time and barely noticed them. Used very ripe Italian-type plums the second time and they added great flavor.
I didn’t have oat bran so I used flaxseed with the fruit and rolled oats in the topping. It tasted good but was soupy. Some cornstarch with the fruit might have helped.
Made this twice. The second time used 1/2 C brown sugar and only 4T butter. All butter went into the topping (instead of 2 more T into the filling). Didn’t miss it in the filling, actually preferred the cleaner taste without it. Followed someone else’s advice and used 1/2C rolled oats and 1/2C oat bran in the topping to make a bit more. Used ‘regular’ plums the first time and barely noticed them. Used very ripe Italian-type plums the second time and they added great flavor. Rave reviews.
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