A tangy plum dessert I've made for years to make use of all that midsummer fruit from my tree. Try it with vanilla ice cream. It's a favorite with or without!

Donna

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
1 8x8-inch dish
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

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  • Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.

  • Bake in the preheated oven until the topping is brown, about 40 minutes.

Nutrition Facts

414 calories; protein 4.3g 9% DV; carbohydrates 64.7g 21% DV; fat 16.7g 26% DV; cholesterol 71.7mg 24% DV; sodium 630.5mg 25% DV. Full Nutrition

Reviews (141)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/30/2010
Perfect recipe for all those plums you don't know what to do with. I added two eggs because mine were small and sprinkled my plums with cinnamon and vanilla before adding the batter. After putting the batter on top I sprinkled just a little brown sugar on the top. Thanks for a wonderful recipe! Read More
(95)

Most helpful critical review

Rating: 3 stars
07/02/2011
My Santa Rosa plums were too tart for this. It needed a lot more sugar. I used half whole wheat and half regular flour. I added cinnamon and vanilla. I didn't add all of the butter, and actually substituted the I Can't Believe It's Not Butter cooking stick. I like a crisp with an oatmeal topping better. Read More
(13)
175 Ratings
  • 5 star values: 117
  • 4 star values: 48
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
08/30/2010
Perfect recipe for all those plums you don't know what to do with. I added two eggs because mine were small and sprinkled my plums with cinnamon and vanilla before adding the batter. After putting the batter on top I sprinkled just a little brown sugar on the top. Thanks for a wonderful recipe! Read More
(95)
Rating: 5 stars
08/23/2013
I wanted to in corporate oats into the crust so I halfed the flour and added quick cooking oats in replacement. I also used brown sugar instead of white sugar an omitted the egg. It made for a more visually appealing dessert and was absolutely delish! Read More
(60)
Rating: 4 stars
08/16/2010
Needed something extra so I added allspice and vanilla with a dash of cinnamon...I also mixed all the dry ingredients with the egg and butter. Poured it in a pie pan! Then added some various berries on top! It is a really good summer treat! Read More
(36)
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Rating: 5 stars
08/16/2010
I didn't have plums so I used 2 cups of frozen blueberries. Added a dash of cinnamon and it was perfect! I did end up baking it longer but ohhh yummy! I can't wait to make it with plums:) Read More
(14)
Rating: 3 stars
07/01/2011
My Santa Rosa plums were too tart for this. It needed a lot more sugar. I used half whole wheat and half regular flour. I added cinnamon and vanilla. I didn't add all of the butter, and actually substituted the I Can't Believe It's Not Butter cooking stick. I like a crisp with an oatmeal topping better. Read More
(13)
Rating: 4 stars
07/15/2011
Came out perfectly the first time; a very simple and VERY yummy recipe. I found I needed about 55 minutes to brown the crust. I'm already getting requests to make another! Read More
(11)
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Rating: 4 stars
07/03/2012
Quite good, rather like the dessert often called "French apple pie", just fruit with a light cake-like top. Like others had suggested, I added vanilla, and allspice, and finally, sprinkled the topping with brown sugar. It took about 45 minutes to bake; top had a very thin crunchy layer but airy cake under it. My plums were small, and tart; I used15 of them, due to their smaller size. The finished product was a good blend of a tart fruit bottom and sweet cakey top. Definitely plan to serve this with vanilla ice cream, whipped cream, or even a mild pouring custard; you'll find it far more delightful that way! It kept well for two days, but then put it, covered, in the fridge, and it went downhill within 10 hours: got a bit mushy and too moist. Will make it again when I have too many plums, nectarines, or peaches, and will add more allspice to the fruit before putting on the topping layer. Read More
(10)
Rating: 5 stars
11/22/2011
Used 8 plums and cut sugar by 1/4 cup. Added a few shakes of cinnamon and some vanilla. Think for my taste next time I would add 1/4 t. almond extract as well. Read More
(9)
Rating: 4 stars
07/05/2011
This was a very tasty and easy recipe! I used our Satsuma plums which can be a little tart so next time I will add more sugar and maybe some vanilla. Read More
(8)