I’ve had this little family of black plums sitting on my wooden butcher block for the past week. I know they are getting ripe because their skins are ever so slightly wrinkled, and the fruit flies are starting to come around. It is the season again to enjoy the juicy sweetness of all stone-fruits. It is the season I loved as a child and continue to adore now.

Typically, I am not a huge fan of black plums. The super tart skin just makes my molar teeth ache. (Yes, even as I type these words my mouth hurts!) So, I peel them, and then usually lose the entire bowl to Mini Mister who turns into a fruit bat during the summer months. This time, the fruit was so ripe that peeling would have just juiced the entire lot. So I decided to make up my own baked plum recipe of sorts. Gluten-free of course. The same oat-sorghum-flour granola topping would work on baked nectarines, or peaches as well. Add a dash of vanilla extract to baked nectarines and perhaps a drop of almond extract to complement the peaches.

If you have fruit hanging out with no where to go…give this summer-time recipe a try. It is a supreme partner to vanilla ice-cream!

Baked Black Plum Crumble

• 8 black plums – the riper the better, wash, halve, and remove the stone
• 1C rolled oats (I used gluten-free oats, though some with Celiac disease are unable to tolerate oats)
• 1/4C sorghum flour
• 4 T butter, melted, divided
• 1/4C raw, unfiltered honey
• 2 T roasted sunflower seeds
• 1/4C chopped raw walnuts
• 1/4t ground cinnamon
• 1/4t ground nutmeg
• 1/4t salt

1. Preheat oven to 425° F. Butter shallow baking dish, large enough to hold plums in a single layer with 2 teaspoons of melted butter.
2. Set plum halves in a single layer in buttered baking dish.
3. In a medium bowl mix to combine all other ingredients, including remaining melted butter.
4. Use fingers to crumble oat mixture over plum halves, covering all fruit surfaces.
5. Bake in oven for 25 minutes or until oat topping is brown and fruit juices are bubbling.
6. Remove from oven and cool slightly. Place portions in small bowls with a mini-scoop of vanilla ice cream, and serve immediately.
7. Store in an airtight container in the refrigerator for up to 3 days.

Serves 8.

And I am linking to Amy’s blog Simply Sugar and Gluten-Free, this Slightly Indulgent Tuesday. Head on over her way to take a peek at some other delicious summer culinary creations!