Plum tree owners face an abundance of sweet, ripe fruit in summer and early fall. This plum crisp is a flexible way to transform fresh plums into a rich dessert. Plums of any variety and state of ripeness work well.

Ingredients

• At least 20 (up to 80) fresh plums. Use any variety available, ideally a blend.
• 1/2 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 4 tbsp butter

Directions

1. Halve plums, removing pits, and place skin side down in a glass baking dish. Fill the dish in 1 – 2 layers. Either an 11″ x 7″ or 13″ x 9″ dish will work depending on the volume.
2. Melt butter. Mix flour and spices into the melted butter. Note that added sugar is not necessary as long as the plums are ripe.
3. Brake the crisp mixture into small pieces and sprinkle over the plums. Arrange so that the juices will partially soak into the crisp.
4. Bake at 375 degrees Fahrenheit for around 45 minutes until all of the plum flesh has been dyed a rich red color by the skins (this requires the fruit to cook down significantly).
5. Cool and serve slightly warm. Top with fresh honey-sweetened whipped cream or vanilla bean ice cream.