| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Taste4 | 1 | servings | |
INGREDIENTS
| 2 | lb | Plums; cut into 3/4-inch |
| ; pieces (about 3 | ||
| ; cups) | ||
| 1/4 | c | Sugar |
| 1/4 | c | Packed light brown sugar |
| 1/2 | ts | Ground cinnamon |
| 1/2 | Lemon; Juice of | |
| 4 | tb | Flour |
| 3 | tb | Cold unsalted butter |
| 1/4 | c | All-purpose flour |
| 1/4 | c | Packed light brown sugar |
| 3 | tb | Sugar |
| 1 | ts | Ground cinnamon |
| 1 | c | Coarsely chopped toasted pecans |
| Ice cream or frozen yogurt; for serving | ||
| ; (optional) |
INSTRUCTIONS
FRUIT CINNAMON-WALNUT TOPPING Fruit: Preheat the oven to 375 degrees F. Butter an 8-inch pie pan or other shallow baking dish. In a mixing bowl, combine the plums, white and brown sugars, cinnamon, lemon juice and flour. Transfer the mixture to the buttered pan. Topping: In a small bowl, combine the butter flour, brown and white sugars and cinnamon. Cut together until the mixture forms large crumbs. Crumble in the walnuts. Scatter the topping over the fruit, pressing it in lightly. Bake until the topping is golden brown, about 35 minutes. Yield: about 6 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4768 Converted by MM_Buster v2.0l.
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”