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.
14 plums, each cut into 6 wedges
1/4 cup granulated sugar
3 tablespoons dry red wine
1 (4-inch) piece vanilla bean, split lengthwise
3/4 cup all-purpose flour
1 cup regular oats
6 tablespoons brown sugar
1 1/2 teaspoons grated orange rind
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
5 tablespoons chilled butter, cut into small pieces
How to Make It
Preheat oven to 375°.
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.
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.