Randy Mayor; Cindy Barr
Yield
9 servings (serving size: about 1 cup)

Santa Rosa plums are great in this dessert, although any juicy plum will work nicely. Because it's good served either warm or at room temperature, this is a choice make-ahead dessert. After scraping the seeds from the vanilla bean, use it to flavor sugar: Bury the bean in a container of granulated sugar, and store for up to 6 months.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first three ingredients. Scrape seeds from vanilla bean; add seeds to plum mixture. Discard bean. Toss mixture gently to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray.

Step 3

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over plum mixture. Bake at 375° for 45 minutes or until plum mixture is bubbly and topping is lightly browned. Serve warm or at room temperature.

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