Plum And Apple Crisp

I couldn’t pass up a great deal on 2lbs of plums at Aldi.  They took forever to ripen, and then all of a sudden were over ripe! 

I wanted to make a cobbler, but only 2 were salvagable – so I added a chopped green apple to the mix.

I wasn’t in the mood for the dough-y topping of a cobbler, so I opted for a crisp instead.

Healthified, of course.  The filling was simply:

the chopped fruit (about 3 cups – you could use peaches, apples, berries – anything your heart desires)

1 tsp cinnamon 

1/4 cup NuNaturals Stevia More Fiber Baking Blend (NSMFBB  – you could sub 1/3 cup sugar + 1 Tbsp flour for a similar result)

The topping consisted of:

1/3 cup oats

1 egg white

1 tsp cinnamon

2 Tbsp NSMFBB (sub 1/4 cup sugar + 1 Tbsp flour)

With a traditional “crisp” topping, you’d typically cut some very cold butter into the floury mixture.  Instead I used 1.5 of a light butter spread that I sprinkled all over the top.

My plums were SO overripe and juicy that the fruit layer became quite syrupy, but still delicious.

Approximate nutrition (1/6 of recipe): 105 calories, 2 grams fat, 1 gram protein, 24 grams carbs

I thought I’d have it topped with greek yogurt, but used it instead as a topping FOR greek yogurt (and made an appearance at breakfast all week long).

Stirred in – sweet, delicious, and filling!

I thought about freezing my over ripe fruit, but always seem to bake with it instead! 

What do you do to avoid wasting extra ripe produce? Canning or using it in juice/smoothies are other great ideas!