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1
Preheat the oven to 400F.
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2
Put the plums with the skin side down in an 8-inch square glass baking dish.
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3
Cover a medium plate with cooking parchment.
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4
Set aside.
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5
In a small bowl, stir together the orange juice, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon until the sugar is dissolved.
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6
Drizzle over the plums.
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7
Stir to coat.
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8
Roast for 20 minutes, or until the plums are hot and just tender, stirring gently halfway through.
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9
Meanwhile, for the crunch, melt the margarine in a small ovenproof skillet over medium heat.
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10
Stir in the remaining 2 tablespoons brown sugar.
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11
Cook for 2 minutes, or until the sugar is dissolved, stirring frequently.
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12
Stir in the walnuts and remaining 1/2 teaspoon cinnamon.
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13
Add the oats, stirring to coat.
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14
Cook for 1 minute, stirring frequently.
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15
Bake the crunch for 5 minutes, or until the oats are toasted.
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16
Remove the skillet from the oven.
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17
Stir the crunch well.
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18
Pour onto the plate with the cooking parchment.
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19
Let stand for 8 to 10 minutes, or until cool.
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20
Spoon the plums with juices into bowls.
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21
Top each serving with about 3 tablespoons of the crunch.
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22
You can make the walnut crunch up to three days in advance.
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23
Prepare the crunch as directed and let it cool completely.
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24
Store it in an airtight container at room temperature.
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25
(Per serving)
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26
Calories: 109
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27
Total fat: 2.0g
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28
Saturated: 0.0g
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29
Trans: 0.0g
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30
Polyunsaturated: 1.0g
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31
Monounsaturated: 0.5g
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32
Cholesterol: 0mg
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33
Sodium: 10mg
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34
Carbohydrates: 23g
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35
Fiber: 2g
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36
Sugars: 18g
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37
Protein: 2g
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38
Calcium: 18mg
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39
Potassium: 220mg
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40
1 fruit
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41
1/2 other carbohydrate
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42
1/2 fat
