Serves :


  • 3/4 cup                      brown sugar
  • 2 tablespoons           brown sugar (reserved)
  • 10                               fresh plums
  • 2 tablespoons          cornstarch
  • 1/4 teaspoon            ground cinnamon
  • 1 pinch                       nutmeg
  • 1 cup                          all purpose flour
  • 1 1/2 teaspoons       baking powder
  • 1/4 teaspoon            salt
  • 1/4 cup                      margarine or butter at room temperature
  • 1/4 cup                      milk
  • 1                                  egg, slightly beaten

In a large bowl, combine 3/4 cup of brown sugar, cornstarch, cinnamon and the nutmeg. Add fruit and toss to combine.

Place fruit mixture in a 2 quart casserole

In a medium bowl, combine remaining 2 tablespoons brown sugar, flour, baking powder and salt. Cut in margarine with a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk and egg until just moistened. Drop batter on fruit or if desired, spread batter in stripes.

Bake in preheated 350 degrees oven for 35 minutes.

NOTES : This recipe is always a winner. Other fruit can be mixed with or substituted for the plums. If you use apples, you may have to precook them for 15 minutes before adding the dough topping. I’ve used peaches, nectarines and raspberries mixed with the plums. The best thing about the plums is that they do not need peeling, although, peeling is always optional no matter what fruit you use.

In Categories : ALL OLD RecipesCakes

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