Roasted Plums with Walnut Crunch
Is this recipe for a side dish or a dessert? It’s your call—either way provides a serving of fruit for each diner. You might want to make a double batch of the walnut crunch and use the extra to top fat-free yogurt or hot cereal for breakfast.
Recipe information
Yield
Serves 8; 1/2 cup fruit and 1 1/2 tablespoons crunch per serving
Ingredients
Plums
Crunch
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Put the plums with the skin side down in an 8-inch square glass baking dish. Cover a medium plate with cooking parchment. Set aside.
Step 3
In a small bowl, stir together the orange juice, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon until the sugar is dissolved. Drizzle over the plums. Stir to coat.
Step 4
Roast for 20 minutes, or until the plums are hot and just tender, stirring gently halfway through.
Step 5
Meanwhile, for the crunch, melt the margarine in a small ovenproof skillet over medium heat. Stir in the remaining 2 tablespoons brown sugar. Cook for 2 minutes, or until the sugar is dissolved, stirring frequently.
Step 6
Stir in the walnuts and remaining 1/2 teaspoon cinnamon. Add the oats, stirring to coat. Cook for 1 minute, stirring frequently.
Step 7
Bake the crunch for 5 minutes, or until the oats are toasted. Remove the skillet from the oven. Stir the crunch well. Pour onto the plate with the cooking parchment. Let stand for 8 to 10 minutes, or until cool.
Step 8
Spoon the plums with juices into bowls. Top each serving with about 3 tablespoons of the crunch.
Cook’s Tip
Step 9
You can make the walnut crunch up to three days in advance. Prepare the crunch as directed and let it cool completely. Store it in an airtight container at room temperature.
Nutrition information
Step 10
(Per serving)
Step 11
Calories: 109
Step 12
Total fat: 2.0g
Step 13
Saturated: 0.0g
Step 14
Trans: 0.0g
Step 15
Polyunsaturated: 1.0g
Step 16
Monounsaturated: 0.5g
Step 17
Cholesterol: 0mg
Step 18
Sodium: 10mg
Step 19
Carbohydrates: 23g
Step 20
Fiber: 2g
Step 21
Sugars: 18g
Step 22
Protein: 2g
Step 23
Calcium: 18mg
Step 24
Potassium: 220mg
Dietary Exchanges
Step 25
1 fruit
Step 26
1/2 other carbohydrate
Step 27
1/2 fat
