Prune Plum Crisp

1. Preheat oven to 350 degree Fahrenheit.

2. Pit and quarter the plums.

3. Sprinkle 1 tablespoon lemon juice over plums.

4. Mix 3/4 cup sugar, cornstarch, and combine with the plums.

5. Place in a 9 x 9 inch square cake pan.

6. Combine flour, oats, 1/2 cup sugar, and salt.

7. Cut butter into mixture until crumbly.

8. Sprinkle over the plums.

9. Bake until the topping is browned and the fruit is bubbly, about 1 hour.

10. Serve either warm or cold.

11. Great with vanilla ice cream or frozen vanilla yogurt.

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Nutrient	Quantity
Total fats	76.2323 g
Protein	320.7921 g
Carbohydrates	279.8223 g
Energy	3052.3677 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.831 g
Water	1334.0256 g
Aspartic acid	3.5949 g
Calcium, Ca	2253.8486 mg
Lutein + zeaxanthin	86.8875 g
Fiber, total dietary	42.5298 g
Carotene, beta	0.1525 g
Niacin	26.6151 mg
Vitamin A, RAE	411.6009 g
Arginine	4.5875 g
Riboflavin	2.7909 mg
Tocopherol, beta	0.0376 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0804 g
Glutamic acid	8.2698 g
Sodium, Na	2193.5746 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3913 g
Total lipid (fat)	76.2323 g
Manganese, Mn	6.3008 mg
Fructose	0.1678 g
Proline	1.8801 g
Fatty acids, total saturated 16:0	7.4529 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	909.1417 mg
Sugars, total	33.7554 g
Serine	2.0752 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	2.9741 g
Fatty acids, total saturated 20:4 undifferentiated	0.7072 g
Vitamin B-6	2.5843 mg
Selenium, Se	274.0457 g
Ash	30.376 g
Fatty acids, total saturated 18:1 undifferentiated	24.2714 g
Pantothenic acid	2.849 mg
Phenylalanine	2.0626 g
Copper, Cu	5.7468 mg
Betaine	9.212 mg
Thiamin	3.9432 mg
Retinol	408.0009 g
Methionine	1.0915 g
Iron, Fe	28.8426 mg
Carbohydrate, by difference	279.8223 g
Phosphorus, P	3853.5256 mg
Folate, total	355.4105 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3128 g
Alanine	2.0546 g
Cholesterol	693.0015 mg
Valine	2.1991 g
Fatty acids, total saturated 18:2 undifferentiated	26.9771 g
Glycine	2.3324 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	0.1916 g
Zinc, Zn	21.9109 mg
Isoleucine	1.6203 g
Tocopherol, delta	0.047 mg
Fatty acids, total saturated 12:0	0.0124 g
Fatty acids, total polyunsaturated	29.4648 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	3.0594 g
Tocotrienol, alpha	1.0387 mg
Vitamin A, IU	1441.3181 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1632 g
Folate, DFE	355.4105 g
Tryptophan	0.7394 g
Vitamin C, total ascorbic acid	5.9018 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Tocotrienol, beta	0.0376 mg
Tyrosine	1.7069 g
Vitamin B-12	13.6 g
Vitamin K (phylloquinone)	2.864 g
Fatty acids, total saturated	12.2864 g
Histidine	1.0582 g
Fatty acids, total monounsaturated	24.7678 g
Threonine	1.4559 g
Folate, food	355.4105 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	7.4714 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4488 g
Magnesium, Mg	554.3456 mg
Lysine	1.3705 g
Potassium, K	4027.0946 mg
Cystine	0.8728 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1.25 cups	399.75	75.01	6.24
Salt	0.5 teaspoon	0	0	0
Butter	0.5 cup	684	31.428	57.6
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Cornstarch	2 tablespoons	60.96	14.6032	0.008
flour	1 cup	578.28	126.6054	2.2436
oat	0.5 cup	115.62	31.1234	3.3041
italian plum	3 lbs	1210.4027	0	6.8