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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