Prep 10 mins
Cook 40 mins
I love cooked plums and raspberries. The orange juice makes this really stand out. I suggest using plums that are just starting to ripen. Also try using frozen raspberries, just let them come to room temp.
- 2 -3 lbs red plums
- 2⁄3 cup granulated sugar, divided
- 1 1⁄4 cups all-purpose flour, divided
- 3 tablespoons orange juice
- 1⁄2-1 pint fresh raspberry
- 1⁄3 cup light brown sugar, packed
- 1⁄4 teaspoon salt
- 8 tablespoons unsalted butter, cold and diced
- 1⁄2 cup quick-cooking oats
- 1⁄2 cup sliced almonds, plus
- 3 tablespoons sliced almonds, for sprinkling
- Preheat the oven to 350°F.
- Cut in the Plums in half and pit them. Now cut them into 1-inch wedges.
- In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
- For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas.
- Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
- Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.
I am not much of a cook, and this was the first time I tried anything with plums, but it turned out very well - everyone enjoyed it and I will definitely try it again!