It’s July and plums are in-season in Georgia and many other areas of the US. There are hundreds of varieties of plums that come in many different colors. The skins can be red, purple, blue, green, or yellow and their flesh can be yellow, green, pink or orange – a real rainbow of color!
Any variety of plum will work well in this recipe. I used a combination of black plums and a tiny mystery variety that was given to me from a friend of a friend’s plum tree (check out the pic below). Plums contain a type of antioxidant called phenols and are a very good source of Vitamin C.
Servings: about 6-8
- 4 pounds plums, cut into bite-sized pieces
- ½ cup plus 2 tablespoons all-purpose flour
- 1 cup plus 3 tablespoons sugar (I used a combination of brown sugar and maple crystals)
- ¾ cup old-fashioned rolled oats
- ¼ teaspoon sea salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- Preheat oven to 375°F.
- Place prepared plums in a 3 quart baking dish.
- Combine ½ cup flour, 1 cup sugar, oatmeal and salt together in a bowl. Mix well. With a pastry blender, two knives or with clean hands, cut cold butter into dry ingredients until coarse crumbs form.
- Toss plums with the remaining 2 tablespoons of flour and 3 tablespoons of sugar. Spread oatmeal topping over plums.
- Place in preheated oven and bake until the topping is golden brown, about 40-45 minutes. Let cool for 10-20 minutes before serving.
Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD