Plum and Oat Crisp
- Kid-friendly
- Heart-healthy
- Peanut free
- Vegetarian
This crumble-topped fruit dessert contains less than half of the sugar and fat of a traditional crisp. You can make it with other tender fruit as well, such as peaches or apricots. Try it with a scoop of low-fat frozen vanilla yogurt on the side.
Ingredients
- 6 cups (1.5 L) sliced ripe plum (about 8)
- 1/2 cup (125 mL) whole wheat flour
- 3 tbsp (45 mL) liquid honey
- 1/2 tsp (2 mL) vanilla
- 3/4 cups (175 mL) large-flake rolled oats
- 1/3 cup (75 mL) chopped almond
- 3 tbsp (45 mL) demerara sugar
- 1 tsp (5 mL) cinnamon
- 1/4 cup (60 mL) non-hydrogenated soft margarine or butter, melted
Preparation
In bowl, toss plums with 2 tbsp (30 mL) of the flour, honey, vanilla and ΒΌ cup (60 mL) water; scrape into 8-inch (2 L) square glass baking dish. Set aside.
In same bowl, combine oats, almonds, sugar, cinnamon and remaining flour. Drizzle in margarine and toss with fork until crumbly; sprinkle over plums. Bake in centre of 350F (180C) oven until golden, about 45 minutes. Serve warm or at room temperature.
In same bowl, combine oats, almonds, sugar, cinnamon and remaining flour. Drizzle in margarine and toss with fork until crumbly; sprinkle over plums. Bake in centre of 350F (180C) oven until golden, about 45 minutes. Serve warm or at room temperature.
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