EASY PLUM CRUNCH
"Here is the easiest thing to do with plums. The hardest part of this, is cutting the plums in half!" - Dayle, B.C.
30 prune plums, pitted and halved
1/4 cup brown sugar
3 Tbsp. flour
1 tsp. ground cinnamon
FOR THE TOPPING:
1 cup flour
1 cup white granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, well beaten
1/2 cup margarine, melted
Toss the plums with the brown sugar, 3 tablespoons flour and cinnamon; place in a greased casserole dish or large glass pie plate.
To make the topping, combine 1 cup flour, white sugar, baking powder and salt, then stir in the egg. Mixture will be crumbly. Spread evenly over the plums. Pour the melted margarine over the batter.
Bake in a preheated 350 degree F oven for 45 minutes, until topping is golden brown and crisp.
TIP:
During plum season, freeze halved pitted plums in plastic bags. Just thaw and drain and use as for fresh. Plums are great to eat semi-thawed. This is so easy to make!
Makes 8 servings
From Dayle, B.C.
"Here is the easiest thing to do with plums. The hardest part of this, is cutting the plums in half!" - Dayle, B.C.
30 prune plums, pitted and halved
1/4 cup brown sugar
3 Tbsp. flour
1 tsp. ground cinnamon
FOR THE TOPPING:
1 cup flour
1 cup white granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, well beaten
1/2 cup margarine, melted
Toss the plums with the brown sugar, 3 tablespoons flour and cinnamon; place in a greased casserole dish or large glass pie plate.
To make the topping, combine 1 cup flour, white sugar, baking powder and salt, then stir in the egg. Mixture will be crumbly. Spread evenly over the plums. Pour the melted margarine over the batter.
Bake in a preheated 350 degree F oven for 45 minutes, until topping is golden brown and crisp.
TIP:
During plum season, freeze halved pitted plums in plastic bags. Just thaw and drain and use as for fresh. Plums are great to eat semi-thawed. This is so easy to make!
Makes 8 servings
From Dayle, B.C.
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