| Plum Recipes |
- Nutty Plum Crumble
- Plum & Nectarine Crisp
- Plum Galette
Nutty Plum Crumble
1/4 c Whole wheat flour
3/16 c Rolled oats
Raw cane sugar to taste
1 tbsp margarine
1 tbsp Peanut butter
6 oz Plums
1 tbsp Water
Put the flour, oats and sugar in a bowl. Rub in the margarine and peanut butter finely. Slice the plums. Put them in a
baking dish with the water. Cover with the crumble mixture. Bake at 375°F 5 for about half an hour until lightly
browned on top.
Plum and Nectarine Crisp
1 lb. Plums, pitted and sliced
1 lb. Nectarines, pitted and sliced
1/4 cup firmly packed brown sugar
1/4 tsp ground cinnamon
1/2 cup oats
1/3 cup firmly packed brown sugar
1/3 cup all purpose flour
1/4 tsp ground cinnamon
Pinch of salt
5 tbsp butter, room temp.
Preheat the oven to 375º. Mix the fruit 1/4 cup of sugar and 1/4 tbsp of cinnamon in a bowl. Once mixed, transfer to
a 9 inch pie dish. Combine the oats, 1/3 cup of sugar, flour, and the other 1/4 tsp of cinnamon and salt in a food
processor. Add the butter, cutting it in using on/off turns of the processor until the mixture is crumbly. Sprinkle over
the fruit. Bake until bubbling, about 45 minutes. Serve hot, warm or at room temperature.
Plum Galette
1 recipe Galette Dough*
2 ½ cups purple plums, pitted
¼ cup sugar
¼ cup light brown sugar
¼ teaspoon cinnamon
1 tbsp butter
1 egg, mixed with water for brushing
*Galette Dough
2 cups all-purpose flour
1 tbsp sugar
1 tbsp cornmeal
½ tsp baking powder
1 c unsalted butter, cut into pieces & chilled
2 tbsp sour cream
1-2 tbsp ice water
Combine flour, sugar, cornmeal, baking powder, & salt in a bowl or an electric mixer fitted with a paddle attachment.
Cut in butter until texture resembles coarse meal. Combine sour cream & water & blend in just until dough comes
together. Shape into a disc, wrap & chill for at least 1 hour before using.
Preheat oven to 375o. On a lightly floured surface, roll out galette dough to a ¼-inch circle. In a bowl, mix together
plums, sugars, & cinnamon. Center this mixture on the dough, leaving 4 inches around the inside edge. Dot plums
with butter & fold crust over them, overlapping folds. It will take 5 or 6 folds to complete the tart.
Place tart on a parchment-lined baking sheet. Brush crust with egg wash & sprinkle with granulated sugar. Bake for
25-35 minutes until crust is golden brown & plums are bubbling.
1/4 c Whole wheat flour
3/16 c Rolled oats
Raw cane sugar to taste
1 tbsp margarine
1 tbsp Peanut butter
6 oz Plums
1 tbsp Water
Put the flour, oats and sugar in a bowl. Rub in the margarine and peanut butter finely. Slice the plums. Put them in a
baking dish with the water. Cover with the crumble mixture. Bake at 375°F 5 for about half an hour until lightly
browned on top.
Plum and Nectarine Crisp
1 lb. Plums, pitted and sliced
1 lb. Nectarines, pitted and sliced
1/4 cup firmly packed brown sugar
1/4 tsp ground cinnamon
1/2 cup oats
1/3 cup firmly packed brown sugar
1/3 cup all purpose flour
1/4 tsp ground cinnamon
Pinch of salt
5 tbsp butter, room temp.
Preheat the oven to 375º. Mix the fruit 1/4 cup of sugar and 1/4 tbsp of cinnamon in a bowl. Once mixed, transfer to
a 9 inch pie dish. Combine the oats, 1/3 cup of sugar, flour, and the other 1/4 tsp of cinnamon and salt in a food
processor. Add the butter, cutting it in using on/off turns of the processor until the mixture is crumbly. Sprinkle over
the fruit. Bake until bubbling, about 45 minutes. Serve hot, warm or at room temperature.
Plum Galette
1 recipe Galette Dough*
2 ½ cups purple plums, pitted
¼ cup sugar
¼ cup light brown sugar
¼ teaspoon cinnamon
1 tbsp butter
1 egg, mixed with water for brushing
*Galette Dough
2 cups all-purpose flour
1 tbsp sugar
1 tbsp cornmeal
½ tsp baking powder
1 c unsalted butter, cut into pieces & chilled
2 tbsp sour cream
1-2 tbsp ice water
Combine flour, sugar, cornmeal, baking powder, & salt in a bowl or an electric mixer fitted with a paddle attachment.
Cut in butter until texture resembles coarse meal. Combine sour cream & water & blend in just until dough comes
together. Shape into a disc, wrap & chill for at least 1 hour before using.
Preheat oven to 375o. On a lightly floured surface, roll out galette dough to a ¼-inch circle. In a bowl, mix together
plums, sugars, & cinnamon. Center this mixture on the dough, leaving 4 inches around the inside edge. Dot plums
with butter & fold crust over them, overlapping folds. It will take 5 or 6 folds to complete the tart.
Place tart on a parchment-lined baking sheet. Brush crust with egg wash & sprinkle with granulated sugar. Bake for
25-35 minutes until crust is golden brown & plums are bubbling.
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