Plums seem to be the one reminder of late summer in the grocery store these days. That and tomatoes, I suppose. And even more: the plums this year have been incredible.
While they're great as a snack, folding them into simple fall desserts and is an obvious choice. They add a soft sweetness to everything from cakes to tarts to pies, and variations and inspiration abounds!
When choosing plums for baking recipes, if you can try and snag oval-shaped Italian plums (or prune plums), they're my go-to. They're a touch firmer, so they don't lose their shape or integrity when they're baked. I often sauté them and spoon them over pancakes and waffles, or use them as a more deluxe topping for my morning oats. If you can't find prune plums for these recipes, more traditional firm plums will work just fine. They're sweet enough to be the star all on their own, but they also play well with other fruits like pears or berries (use frozen during these cooler months).
Here are a few great places to begin:
Try a Recipe:
• Plum Blackberry Streusel Pie
• Streusel-Topped Plum and Pear Pie
• Plum, Chocolate and Frangipane Pie
- Christie's Corner
• Yeasted Plum Tart
- David Lebovtiz
• Plum Tart
• Dorie Greenspan's Dimply Plum Cake
- The Wednesday Chef
• Open-Faced Plum Cake
- Martha Stewart
• Rustic Almond Plum Galette-
Kiss My Spatula
• Single-Crust Plum and Apple Pie
- Smitten Kitchen
• Quick Almond and Plum Cake
- The Essential Pepin
Related: Whole-Wheat Plum Crumble Pie
(Image: Sara Kate Gillingham-Ryan)