Plum Raspberry Crumble

As soon as I saw this recipe on Barefoot in Paris, I knew that I had to try it! While the spring is almost here, I can still see snow on the ground-- so I thought something fruity, with light crumble topping would be delicious. What's a better way to get your daily fruit requirement than a big fat piece of this crumble?? But get this--we couldn't find any good looking raspberry in our grocery store! So I had to scramble around to find some "replacement" fruits-- and decided to use up my leftover blueberries and strawberries. Delicious!

Ingredients

nocoupons

• 2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges
• 2/3 cup granulated sugar, divided
• 1 1/4 cups all-purpose flour, divided
• 2 tablespoons orange juice
• 1/2 pint fresh raspberries
• 1/3 cup light brown sugar, packed
• 1/4 teaspoon kosher salt
• 8 tablespoons (1 stick) cold unsalted butter, diced
• 1/2 cup quick-cooking oats
• 1/2 cup sliced almonds, plus extra for sprinkling

Directions

Preheat the oven to 350 degrees.

In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.

For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.

Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

Yield: 8 servings

Overnight Fruit Salad

I first saw a recipe in my mom's Taste of Home magazine when I was in High School, and it soon became my mom's favorite. I would go home during college breaks and made this just for my mom.
Overnight Fruit Salad

Ingredients
1/4 cup sugar
1/4 cup vinegar
3 eggs, beaten
2 tablespoons butter or margarine
2 cups green grapes
2 cups miniature marshmallows
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can mandarin oranges, drained
2 medium firm bananas. sliced
2 cups whipping cream, whipped
1/2 cup chopped pecans

Directions
In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees F.
Remove from the heat; stir in butter. Cool.
In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat.
Refrigerate for 4 hours or overnight.
Just before serving, fold in whipped cream and pecans.