| 6 | medium red or purple plums, sliced (about 5 cups) |
| 3/4 | cup sugar |
| 3 | tablespoons cornstarch |
| 1/2 | cup crushed gingersnap cookie crumbs (about 15 cookies) |
| 1/2 | cup chopped walnuts |
| 1/2 | cup Original Bisquick® mix |
| 1/4 | cup butter or margarine, softened |
| 1. | Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, stir sliced plums, 1/2 cup of the sugar and the cornstarch until combined. Spread in baking dish. |
| 2. | In medium bowl, mix cookie crumbs, walnuts, Bisquick mix, butter and remaining 1/4 cup sugar with fork until crumbly. Sprinkle over plum mixture. |
| 3. | Bake 45 to 55 minutes or until mixture is hot and bubbly and topping is lightly browned. Serve warm. |
| No change. |
|
| Be sure to serve this plum crisp warm with a big scoop of vanilla ice cream. |
|
| Crushed cinnamon-sugar graham crackers can be substituted for the gingersnap cookie crumbs. |
Nutrition Information:
410 ( 150); 17g ( 6g, 1g); 20mg; 260mg; 60g ( 3g, 44g); 4g 15%; 10%; 4%; 6% 1 ; 1 ; 2 ; 0 ; 3 1/2 4