2013 Summer Camp Meals of the Day
From Martha Stewart

Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients

 1/2 cup plus 1 Tablespoon all-purpose flour
 1 cup plus 2 Tablespoons packed light-brown sugar
 1/2 cup old-fashioned rolled oats (not quick-cooking)
 1/4 teaspoon salt
 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
 2-1/2 pounds ripe plums (about 8) cut into 1-inch pieces
 (Whipped cream or ice cream for topping, if desired)

Directions

1

Preheat oven to 375 degrees.

2

In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt.

3

Using a pastry blender or two knives, cut in butter until coarse crumbs form.

4

In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping.

5

Place dish on a rimmed baking sheet.

6

Bake until topping is golden brown, 40 to 45 minutes.

7

Let cool 20 minutes before serving.

Ingredients

 1/2 cup plus 1 Tablespoon all-purpose flour
 1 cup plus 2 Tablespoons packed light-brown sugar
 1/2 cup old-fashioned rolled oats (not quick-cooking)
 1/4 teaspoon salt
 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
 2-1/2 pounds ripe plums (about 8) cut into 1-inch pieces
 (Whipped cream or ice cream for topping, if desired)

Directions

1

Preheat oven to 375 degrees.

2

In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt.

3

Using a pastry blender or two knives, cut in butter until coarse crumbs form.

4

In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping.

5

Place dish on a rimmed baking sheet.

6

Bake until topping is golden brown, 40 to 45 minutes.

7

Let cool 20 minutes before serving.

Plum Oatmeal Crisp