Bake up a juicy summer fruit dessert with a sweet and crunchy topping.
medium red or purple plums, sliced (about 5 cups)
cup crushed gingersnap cookie crumbs (about 15 cookies)
cup chopped walnuts
cup Original Bisquick™ mix
cup butter or margarine, softened
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.
In medium bowl, mix cookie crumbs, walnuts, Bisquick mix, butter and remaining 1/4 cup sugar with fork until crumbly. Sprinkle over plum mixture.
Bake 45 to 55 minutes or until mixture is hot and bubbly and topping is lightly browned. Serve warm.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.