Plum & Cherry Crisp

  • Prep time: 25 minutes
  • Baking time: 55 minutes
  • Makes: 10 Servings
  • Freezing: Not recommended
2 cups (500 mL) Robin Hood® Oats
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup (125 mL) Robin Hood® Original All Purpose Flour
½ cup (125 mL) chopped pecans (optional)
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) salt
¾ cup (175 mL) butter, melted
¾ cup (175 mL) STEVIA IN THE RAW® Sweetener Baker’s Bag
2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
1 tsp (5mL) cinnamon
¼ tsp (1 mL) salt
4 lb (2 kg) ripe plums, sliced and cut into 1” (2.5 cm) cubes (about 6 cups/1.5 L)
2 cups (500 mL) fresh or frozen cherries, pitted
1 cup (250 mL) dried cherries
1Preheat oven to 350°F (180°C).
2Topping: Combine topping ingredients in a medium bowl. Set aside.
3Filling: Mix sweetener, flour, cinnamon and salt in a large bowl. Add plums, cherries and dried cherries to sweetener mixture. Toss well to coat fruit. Place in a 9” x 13” (23 cm x 33 cm) baking dish. Sprinkle with reserved topping mixture.
4Bake in preheated oven, 50 to 55 minutes until topping is golden brown and fruit mixture is bubbling. Serve warm or room temperature.