• 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 Recipes
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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