The plums at the green market have been especially good this year so I have been looking for ways to use them. This was rich, delicious and so vibrant in color. This will be made again tonight.
Martha Stewart Member
Rating: 5 stars
08/16/2012
This recipe was delicious! I used half the amount of sugar for sprinkling on top (one tablespoon) and half whole - wheat flower for the crust. I also only baked the crust for about 12 minutes because of the burnt crust in the review below. It came out PERFECT - I have made many fresh fruit crisps but this beats it!
Martha Stewart Member
Rating: Unrated
08/12/2012
This was really good, I used three types of plums a peach and two apricots. The bottom crust was very hard and not easy to get out of the pan, but still really good.
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Martha Stewart Member
Rating: 5 stars
08/22/2011
Used a deep dish pie plate. Delish!!! And even better with a scoop of vanilla ice cream!
Martha Stewart Member
Rating: Unrated
09/26/2009
MMMMMMM....this was a favorite in my house. We have a green plum tree, so I used those instead of the recommended sort. It came out really good, the tart of the plum went really well with the rest of the dessert. It is perfectly balanced in sweetness
Martha Stewart Member
Rating: Unrated
08/18/2009
Wow. You're really questioning the styling? Very constructive