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MINI PLUM and PEACH BERRY CRISP

Ingredients

Scale
  • FOR FRUIT MIXTURE:
  • 14 MINI Plums, halved pitted and sliced
  • 3 Large Ripe Peaches, peeled and cut into small slices or chunks
  • or use
  • 15 mini plums + 2 Large Peaches + 1 cup Raspberries + 1/4 cup Huckleberries
  • 1 Tablespoon fresh lemon juice
  • 5 Teaspoons cornstarch
  • 1/2 teaspoon sea salt
  • 1/2 to 1 teaspoon cinnamon
  • 1/2 cup sugar add more if your fruit is quite tart
  • FOR CRISP TOPPING:
  • 1/2 cup Quick or Old Fashioned Oats
  • heaping 1/4 cup flour
  • 4 tablespoons Butter, melted
  • 1/3 cup brown sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. In a bowl, mix together crisp topping ingredients. Using a fork or your fingers mix the ingredients together until crumbles form. Place mixture in the fridge until you are ready to use it, if you like the crisp in big chunks. (When ready to use, break apart with a fork)
  3. In a large bowl, stir together fruits, Lemon juice, Cornstarch, salt, cinnamon, sugar and mix until well blended.
  4. Fill ramekins or place fruit mixture in 8×9 glass baking dish. If using ramekins, fill slightly higher than the rim, because the fruit will settle while baking. Place ramekins or baking dish onto a baking sheet to catch drips.
  5. Sprinkle crisp topping generously over the top of the fruit mixture.
  6. Bake for 35 minutes or until the crisp topping is golden brown and the fruit is very bubbly.
  7. Remove from the oven and let cool.
  8. Serve with ice cream or Whipped Cream!