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Irresistible desserts don't need a mile-long ingredient list or an elaborate prep -- and this tempting crisp proves it.

Source: Everyday Food, September 2008
Total Time Prep Servings



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How would you rate this recipe?
  • hunt.455
    5 JUL, 2017
    This was the most sour dessert I've ever made. I even used those velvet apriplums for most of the fruit and, dang, it was a face puckerer. I recommend tasting the filling before baking (I was rushed and didn't do that) to make sure he sugar is right. Maybe extra salt. Added whipped cream which lessened the tart a bit. It was delicious but it was too sour for some family members to eat.
  • No Name
    16 JUN, 2013
    I used dark brown sugar and cut back to 3/4 cup and did not add the flour or sugar to the fruit. I used 6 smallish plums from our tree and added 1 nectarine and 1 apricot. Absolutely delicious. I only waited 10 minutes before serving with French vanilla ice cream as I wanted it to be warm and a bit juicy Martha may be a lighter eater as this recipe served 4 in my house and not 6 but I could see where you could stretch it to that number and still be satisfied. I had to resist a second helping
  • Butterific
    27 SEP, 2012
    Great recipe. Cut back a touch on the sugar and butter with good results. Doubled the crisp amount. My crisp didn't look as crispy as I'd like so turned up the heat to 400 for 5 minutes. That did the trick. Very yummy.
  • yks
    15 JUL, 2012
    This turned out great. I took some liberties as it's what I had on hand. I substituted whole wheat flour, rye flakes and used slightly less sugar.
  • snowbunting
    27 JUL, 2011
    I loved loved this crisp. I made with just plums and it was fantastic. Tonight I'm throwing a pint of blueberries into the mix with the plums
  • pansyflower
    15 FEB, 2011
    This was delicious had excess satsuma plums so tried this recipe I highly recomend this one the sweet crumble and the rich flavour of the fruit I could have eaten it for breakfast,lunch and dinner it was that good

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