Crisps are one of the easiest baked desserts healthy recipes that even novice bakers can attempt. In this recipe adapted from The Woman’s Day Cookbook by Kathy Farrel-Kingsley, a fruit mixture of fresh blueberries and plums consist of the filling on the bottom with a golden crumb topping made of a few simple ingredients including brown sugar, flour, butter, and oats creating impressive easy healthy recipes desserts that will wow your friends and family.
The British version of the American crisp is the crumble but both are similar with a top crust and no bottom crust. This blueberry plum crisp is best served warm with whipped cream or ice cream on top. Before making the filling, make sure that the plume are halved, pitted and cut into half-inch slices. The skin of the plums is edible but you can also skin or peel them. Blanche them in boiling water for about 15 seconds and immediately plunge them in cold water. The skin should come off quite easily then.
The crust needs to resemble coarse crumbs after the ingredients are mixed together. To achieve this, the butter needs to be chilled and cut into small pieces. Use your hands to mix the ingredients for making the top crust for a coarse but moist texture. In this simple recipe, the fruit filling is spiced with cinnamon. If you want to spice it even more, you can add nutmeg or mace, which are commonly added to fruit fillings when making fruit crisps.
Ingredients: 12 oz. fresh blueberries, 2 lbs. plums, halved, pitted, and cut into ½ in. slices, 2 tablespoons granulated sugar, 1 tablespoon + 2/3 cup all-purpose flour, 1 tablespoon freshly squeezed lemon juice, ½ teaspoon ground cinnamon, ¾ cup packed light brown sugar, 6 tablespoons butter, chilled and cut into small pieces, ¾ cup old fashioned oats
Preheat the oven to 375 degrees F. Pour the blueberries, plums, sugar, 1 tablespoon flour, lemon juice, and cinnamon into a 9 in. pie plate. Stir and spread evenly. In a mixing bowl, combine brown sugar, 2/3 cup flour, butter, and oats. Combine with your hands until the mixture resembles coarse crumbs. None of the mixture should be dry. Spoon this topping evenly over the plum mixture. Bake for 35 to 40 minutes or until the plums are tender.
You can use a pie plate for baking and serving the fruit crisp. You can also use square or rectangular pans as well as other bake ware like a soufflé dish. Once the filling is spread out and the crust is crumbled and sprinkled on the top covering the surface of the fruits, the crisp is baked in a preheated 375 degree F oven for 35 to 40 minutes or until the plum, which takes longer to cook than the blueberries, are tender.