Summer Fruit Crisp

Summer Fruit Crisp

Bake up a juicy summer fruit dessert with a sweet and crunchy topping.

Prep Time

15

Minutes

Total Time

1:10

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
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:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 6g,
    • Trans Fat 1g),
  • Cholesterol 20mg;
  • Sodium 260mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 3g,
    • Sugars 44g),
  • Protein 4g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.