This crisp recipe is great with peaches, apples, pears, or plums. With pears, be careful with the liquid. They have a lot more water in them so pick some that aren't super juicy. The amount of sugar you'll use on the fruit itself depends on both how sweet the fruit is and how sweet you want your crisp. There is sugar in the topping so make your fruit mix a little less sweet than you want your end product. With apples, pears and canned peaches, we tend to not add any sugar
This recipe is going to use plums, because I got a great deal on them at the grocery store this week.
- 8 medium plums- sliced this or diced
- 1/4-1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1/2 cup butter- melted
- 2 cups flour
- 3/4 cups sugar
- 1 egg
Bake at 350 F for 30-45 minutes or until the top is slightly browned and the fruit is cooked through.
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