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The sweet-tart flavor of plums and peaches works nicely in this dessert, which sneaks in a bit of nutrition in the form of a whole-grain topping. It’s wonderful served warm and would be great with a scoop of vanilla ice cream. Winner Gladys Espenson says she likes to make this dish from the fruits off her own trees.

2 cups sliced plums
2 cups sliced peaches
3/4 cup sugar
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
Crisp Topping

Crisp Topping

1/2 cup wheat flour
1/2 teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
2 cups old-fashioned oatmeal
1 cup seed and nut mixture*

Preheat oven to 350 degrees. Butter a 13-by-9-inch glass baking dish. Mix plums, peaches, sugar, salt and tapioca and pour into dish. For topping, mix together flour, salt, brown sugar, cinnamon and nutmeg, then cut in butter. Stir in oatmeal and seed mixture. Spread oatmeal mixture atop fruit to within a quarter inch of edges. Bake for about 50 minutes.

* To make seed and nut mixture, combine equal parts of whole millet, sesame seed, sunflower seed, flax seed and walnuts or pecans.

Servings: 9. Serving size: 1 cup. Per serving: 471 calories, 6.9 g protein, 17.8 g fat, 73.2 g carbohydrates, 6.5 g dietary fiber, 207 mg sodium, 47.8 g sugars, 27 mg cholesterol

Gladys Espenson, Navarro County Electric Cooperative

May 2011 Recipe Contest Recipe Contest