While plums are in season, try this spicy plum crisp. It’s a recipe from an old friend, Carol Eakman. You also can use regular purple plums, too; just cut them in sixteenths.

Of course, this would be just as good with peaches or nectarines.

Spicy Plum Crisp

Serves 6 to 8

• 5 cups quartered, pitted purple prune plums (about 2 pounds)*

• 1 1/4 cups flour, divided

• 1/4 cup brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1 cup sugar

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 egg, beaten

• 1/2 cup melted butter

Place plums in a shallow 2-quart baking dish.

Mix 1/4 cup flour with brown sugar, cinnamon and cloves; toss with plums.

Blend together remaining 1 cup flour, sugar, baking powder and salt. Add egg and stir with a fork until mixture is crumbly. Spread evenly over the plums. Pour melted butter evenly over the top.

Bake in a 375° oven for 40 minutes. Serve warm with vanilla ice cream or whipped cream.

* If you use regular size plums, cut them in eighths.

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