Mix flour, oats, 1/3 cup sugar and cinnamon in medium bowl. Add butter and rub with fingertips until mixture forms coarse meal. Press with fingertips until mixture begins to form moist clumps. (Crumb topping can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350F. Toss plums, remaining 1/2 cup sugar and brandy in medium bowl. Transfer to 9-inch deep-dish pie dish. Sprinkle crumb topping over. Bake until fruit bubbles and topping browns, about 1 hour. Cool slightly. Serve with ice cream. Serves 4. Bon Appetit May 1993
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|Serving Size: 1 Serving (2100g)|
|Recipe Makes: 1|
|Calories from Fat: 5116 (70%)|
|Amt Per Serving||% DV|
|Total Fat 568.5g||758 %|
|Saturated Fat 352.6g||1763 %|
|Monounsaturated Fat 148.3g|
|Polyunsanturated Fat 26g|
|Cholesterol 1465.4mg||451 %|
|Sodium 81.6mg||3 %|
|Potassium 2466.8mg||65 %|
|Total Carbohydrate 531.6g||156 %|
|Dietary Fiber 35.2g||141 %|
|Sugars, other 496.4g|
|Protein 56.5g||81 %|
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Calories per serving: 7288
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