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.

　　

Ingredients

Serves 8; 1/2 cup fruit and 1 1/2 tablespoons crunch per serving

　　

Plums

2 pounds plums, any color or combination, quartered

　　1/3 cup fresh orange juice

　　2 tablespoons packed light brown sugar

　　1/2 teaspoon ground cinnamon

　　

Crunch

2 teaspoons light tub margarine

　　2 tablespoons packed light brown sugar

　　2 tablespoons chopped walnuts, dry-roasted

　　1/2 teaspoon ground cinnamon

　　1/3 cup uncooked rolled oats

　　

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

　　American Heart Association Low-Salt Cookbook, 4th Edition