Facebook Twitter

Plum Berry Crisp

Plum Berry Crisp - Picture

Calories 201 (7% from fat)
Fat 1.5 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol .25 mg.
Sodium 52 mg.
Carb. 47 gram
Fiber 7.3 gram
Sugar 25 gram
Sugar Alcohol 3 gram
Protein 5 gram

Ingredients


Filling

4.5 cups (approx. 1.5 lbs.) purple plums, cut into 1/2 inch wedges

1 cup (5 oz.) blueberries

1 cup (5 oz.) blackberries

1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)

1/4 cup sugar free syrup
(We used Cary's Sugar Free Syrup.)

Topping

1 cup instant oatmeal
(We used Quaker Instant.)

1/4 cup whole wheat flour

1/3 cup Splenda
(We used the box that measures cup for cup like sugar.)

2 Tbsp. sugar free syrup
(We used Cary's Sugar Free Syrup)

1/4 Cup fat free milk

1 Tbsp. imitation butter flavored extract


1. Preheat oven to 425 degrees Fahrenheit.

2. Put all the filling ingredients, plums to sugar free syrup, in a mixing bowl and stir until the fruit is thoroughly coated with the Splenda and syrup. Then pour the filling mix into an 8-inch square baking pan. Put the filling in the oven and bake for 10 minutes.

3. While the filling is baking, stir together all the topping ingredients. It will be mushy when completely combined.

4. After you take the fruit filling out of the oven, stir it up and spread the topping mix over the top. Use a spoon to make sure it's not on too thick at any one place. Then put the pan back in the oven and bake for another 25-30 minutes, until the crisp top is golden and the fruit is bubbling.

5. Remove from the oven and let sit for 5 minutes before you cut it up and serve.

Yield: 4 Servings - If you're serving this with a scoop of ice cream, cut the serving size in half.


 Plum Berry Crisp

  • Print Friendly and PDF
    More Recipes

    DessertsDesserts