Recipe by Donna
"A tangy plum dessert I've made for years to make use of all that midsummer fruit from my tree. Try it with vanilla ice cream. It's a favorite with or without!"
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plums, pitted and chopped
white sugar, divided
sifted all-purpose flour
1 1/2 teaspoons
Perfect recipe for all those plums you don't know what to do with. I added two eggs because mine were small and sprinkled my plums with cinnamon and vanilla before adding the batter. After putting the batter on top I sprinkled just a little brown sugar on the top. Thanks for a wonderful recipe!
My Santa Rosa plums were too tart for this. It needed a lot more sugar. I used half whole wheat and half regular flour. I added cinnamon and vanilla. I didn't add all of the butter, and actually substituted the I Can't Believe It's Not Butter cooking stick. I like a crisp with an oatmeal topping better.
Needed something extra so I added allspice and vanilla with a dash of cinnamon...I also mixed all the dry ingredients with the egg and butter. Poured it in a pie pan! Then added some various berries on top! It is a really good summer treat!
I didn't have plums so I used 2 cups of frozen blueberries. Added a dash of cinnamon and it was perfect! I did end up baking it longer but ohhh, yummy! I can't wait to make it with plums :)
Came out perfectly the first time; a very simple and VERY yummy recipe. I found I needed about 55 minutes to brown the crust.
I'm already getting requests to make another!
This was a very tasty and easy recipe! I used our Satsuma plums which can be a little tart, so next time I will add more sugar and maybe some vanilla.
Used 8 plums and cut sugar by 1/4 cup. Added a few shakes of cinnamon and some vanilla. Think for my taste next time I would add 1/4 t. almond extract as well.
I wanted to in corporate oats into the crust so I halfed the flour and added quick cooking oats in replacement. I also used brown sugar instead of white sugar an omitted the egg. It made for a more visually appealing dessert and was absolutely delish!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 151
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