Type what you have

Ingredients

• ✓ plum

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add plums, cover, and steam until tender, about 10 minutes.
2. 2 Transfer plums to a food processor and blend, adding water from the saucepan as needed, until desired consistency is reached. Allow pureed plums to reach room temperature before serving or freezing.

By cfdwards

Ingredients

• ✓ plum
• white sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
3. 3 Meanwhile, inspect five (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Remove jelly from heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
6. 6 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.

By Shady Acres Cooking

Ingredients

• ✓ plum
• water
• white sugar
• butter
• fruit pectin

Instructions

1. 1 Gather the ingredients.
2. 2 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Combine plums and water in a large pot over medium-high heat; bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in sugar, then add butter to reduce foaming if needed.
4. 4 Increase the heat to high and stir constantly until mixture comes to a full, rolling boil. Quickly stir in pectin and return to a full boil. Boil, stirring constantly, for 1 minute. Remove from the heat; skim off and discard any foam.
5. 5 Pack jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By DelightfulDines

Ingredients

• ✓ plum
• lemon
• white sugar
• fruit pectin
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine plums, lemon zest, and lemon juice in a wide, non-reactive 8-quart pot. Whisk sugar, pectin, cinnamon, nutmeg, and cloves together in a small bowl; stir into plum mixture until combined.
3. 3 Bring plum mixture to a boil over high heat. Reduce heat to medium-high; cook, stirring frequently, adjusting heat as needed to maintain a gentle boil until thickened and reduced by at least ⅓, 20 to 25 minutes.
4. 4 Pack jam into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Turn off heat, remove cover, and let jars stand in the cooling water to help ensure a good vacuum seal, 5 minutes.
6. 6 Remove jars from the stockpot; rest, several inches apart, to cool completely before checking seals, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Any unsealed jars should be refrigerated and eaten promptly. Remove rings for storage and store in a cool, dark area. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ plum
• orange juice
• brown sugar
• cinnamon
• nutmeg
• cumin
• cardamom
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
2. 2 Place plums, cut-side up, in a single layer in the prepared baking dish.
3. 3 Whisk together orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over plums.
4. 4 Bake in the preheated oven until plums are hot and sauce is bubbly, about 20 minutes. Top with toasted almonds.

By JJOYB53

Ingredients

• ✓ plum
• sugar
• sea salt
• ginger
• chili powder
• clove
• cinnamon
• white vinegar

Instructions

1. 1 Combine plums and sugar in a heavy-bottomed stockpot; cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
2. 2 Stir in salt, ginger, chili powder, cloves, and cinnamon; cook over low heat until reaches desired consistency, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
3. 3 Stir in vinegar; cook over low heat, stirring frequently to prevent burning, 5 minutes. Cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.

By Jill Sander

Ingredients

• ✓ plum
• sugar
• all-purpose flour
• baking powder
• salt
• egg
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Spread chopped plums evenly into the prepared baking dish and sprinkle with 1/4 cup sugar.
3. 3 Mix flour, remaining 3/4 cup sugar, baking powder, and salt together in a large bowl; stir in beaten egg. Spoon mixture over plums and drizzle batter with melted butter.
4. 4 Bake in the preheated oven until fruit is bubbling and topping is golden brown and crisp, about 40 minutes.

By Donna

Ingredients

• ✓ plum
• margarine
• honey
• peach
• banana
• strawberry
• skewer

Instructions

1. 1 Preheat an outdoor grill for medium heat and place a large sheet of aluminum foil on the grate.
2. 2 Melt butter and honey in a small saucepan over medium heat; reduce heat to low and cook gently, stirring occasionally, until slightly thickened, 3 to 5 minutes. Do not let sauce boil. Set aside.
3. 3 Thread 1 peach quarter, 1 plum quarter, 1 banana piece, and 1 strawberry onto each skewer. Place skewers onto the prepared grate on the preheated grill; spoon honey sauce over each skewer.
4. 4 Cook on the preheated grill until fruit is softened and sauce has thickened and cooked onto fruit, about 5 minutes. Flip skewers, spoon more sauce over each skewer, and cook about 5 minutes more.

By LauraKKH

Ingredients

• ✓ plum
• pastry
• sugar
• cornstarch
• lemon juice
• vanilla extract
• almond extract
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line a 9-inch pie plate with 1 pie crust; set aside. Set remaining 1 pie crust aside.
3. 3 Toss plums, sugar, cornstarch, lemon juice, vanilla extract, and almond extract together in a large bowl with a rubber spatula until well combined. Transfer to the prepared pie crust.
4. 4 Cover filling with remaining pie crust; flute edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top crust; cut several ventilation slits in top crust to allow steam to escape.
5. 5 Bake in the preheated oven until filling is bubbly and crust is golden brown, 35 to 40 minutes. Cool before serving for 10 minutes.

By Michael Thompson

Ingredients

• ✓ plum
• nectarine
• raspberry
• all-purpose flour
• white sugar
• brown sugar
• ginger
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread nectarine and plum pieces into a 9x13-inch baking dish; sprinkle raspberries over top.
3. 3 Whisk flour, white sugar, brown sugar, ginger, and cinnamon together in a large bowl until well combined; cut in butter with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Spread crumb mixture evenly over fruit.
4. 4 Bake in the preheated oven for 15 minutes. Rotate the dish; continue baking, 10 to 15 minutes more. Place the dish under the broiler, if topping is still pale, until browned, 1 to 3 minutes.

By Kay

Ingredients

• ✓ plum
• ✓ plum
• puff pastry
• chicken
• chicken broth
• mace
• cinnamon
• clove
• salt
• black pepper
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the puff pastry sheet into an 8-inch round or square pan.
2. 2 Bake in the preheated oven until the bottom of the pastry is very lightly browned, about 10 minutes.
3. 3 Mix together the chicken, 4 chopped plums, chicken broth, mace, cinnamon, and cloves in a bowl, and season to taste with salt and pepper. Spoon the mixture over the partially-baked crust, and arrange slices of 2 plums over the top. Drizzle the pie with melted butter, and sprinkle with brown sugar.
4. 4 Bake the pie in the oven until the crust is golden brown and the plum slices have caramelized, about 40 minutes.

By HongKongCV

Ingredients

• ✓ plum
• all-purpose flour
• baking powder
• baking soda
• white sugar
• margarine
• egg
• banana

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Sift flour, baking powder, and baking soda into a medium bowl.
3. 3 Mash sugar and margarine together in a separate bowl until creamy; beat in eggs until incorporated. Stir in flour mixture in 3 batches, alternating with mashed bananas, beating briefly after each addition, until smooth and well combined. Fold in plums. Transfer to the prepared baking dish.
4. 4 Bake in the preheated oven until golden brown, about 1 hour.

By Dale

Ingredients

• ✓ plum
• peach
• tomato
• cherry
• parsley
• lemon zest
• lemon juice
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine plums, peach, tomato, cherries, parsley, lemon zest, lemon juice, garlic, salt, and black pepper in a large bowl until; set aside to allow flavors to blend, at least 5 minutes. Drizzle with olive oil; stir to combine.

By VirginiaWillis

Ingredients

• ✓ plum
• banana
• almondmilk
• cinnamon
• cardamom
• nectarine
• sugar
• apple cider
• chia seed
• blueberry

Instructions

1. 1 Place fruit in a baking dish, cut side up and pour cider over top. Sprinkle tops with sugar and cook at 425 degrees F for 17 minutes and finish under the broiler until browned.
2. 2 To make soft serve, place ingredients in a blender and blend until smooth. Serve under fruit immediately or chill in freezer in a dish for 1 hour to make more scoopable.
3. 3 Sprinkle with chia seeds and blueberries.

By Almond Breeze

Ingredients

• ✓ plum
• pork tenderloin
• salt
• black pepper
• olive oil
• balsamic vinegar
• brown sugar
• honey
• blueberry juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2. 2 Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
3. 3 Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
4. 4 Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.

By Allrecipes Member

Ingredients

• ✓ plum
• sugar
• water
• rhubarb
• bing cherry
• grape
• strawberry
• apple
• peach
• orange
• blueberry

Instructions

1. 1 Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.
2. 2 Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.

By Cheryl

Ingredients

• ✓ plum
• pastry
• sugar
• all-purpose flour
• cinnamon
• nutmeg
• apple
• peach
• pear
• ginger root
• lemon juice

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry.
2. 2 Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate.
3. 3 Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust.
4. 4 Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving.

By Jody

Ingredients

• ✓ plum
• red onion
• habanero pepper
• cilantro
• sugar
• water
• basmati rice
• chicken breast
• rosemary
• salt
• pepper
• vegetable oil

Instructions

1. 1 Combine plums, onion, habaneros, cilantro, and sugar in a bowl. Cover the bowl with plastic wrap; refrigerate salsa about 30 minutes.
2. 2 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes. Cool slightly; fluff with a fork.
3. 3 Meanwhile, season chicken with fresh rosemary, salt, and black pepper.
4. 4 Heat oil in a large skillet over medium-high heat. Add chicken breasts; brown about 1 minute per side. Reduce heat to medium; cook about 5 minutes more per side. Serve chicken over rice with plum salsa.

By DAMESTJERNELYS

Ingredients

• ✓ plum
• onion
• garlic
• white sugar
• apple cider vinegar
• jalapeno pepper
• salt
• chipotle seasoning
• garlic seasoning
• liquid smoke
• canning jar
• lid
• ring

Instructions

1. 1 Place plums, a few at a time, into a colander set over a large bowl; squeeze plums with gloved hands forcing juice through colander holes. Discard solids. Repeat with remaining plums until yields 8 cups plum juice.
2. 2 Combine ¾ cup plum juice, onion, and garlic in a small saucepan over medium heat; bring to a boil. Reduce heat to medium-low; simmer until onion is translucent, about 5 minutes.
3. 3 Combine plum juice-onion mixture and remaining 7 ½ cups plum juice in a large pot; stir in sugar, apple cider vinegar, jalapeño, salt, Southwest chipotle seasoning, roasted garlic seasoning, and liquid smoke flavoring until sugar and salt have dissolved. Bring to a boil over medium heat. Reduce heat to a simmer; cook, stirring frequently, until sauce thickens, about 1 ½ hours.
4. 4 Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove jars from the stockpot; rest, several inches apart, for 2 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By LKVESELKA

Ingredients

• ✓ plum
• vegetable oil
• pork chop
• salt
• black pepper
• garlic
• soy sauce
• red wine vinegar
• brown sugar
• ginger
• clove

Instructions

1. 1 Heat vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
2. 2 Reduce the heat to medium; cook and stir garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add plums.
3. 3 Cover the skillet, reduce the heat, and simmer the mixture until the sauce has thickened and plums are very soft, about 45 minutes.
4. 4 Mash plums with a potato masher to an applesauce-like texture. Place pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).

By Budark

Ingredients

• ✓ plum
• cooking spray
• flour
• sugar
• margarine
• vanilla extract
• egg
• all-purpose flour
• salt
• baking soda
• yogurt
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
2. 2 Sprinkle plums with 1 tablespoon of flour in a medium bowl; toss to coat. Set aside.
3. 3 Beat white sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy; beat in eggs. Sift 1 1/2 cups flour, salt, and baking soda into a separate bowl. Stir into sugar-egg mixture, alternating with yogurt until smooth. Fold in plums. Pour batter into the prepared loaf pan. Sprinkle brown sugar on top.
4. 4 Bake in the preheated oven until a toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Remove from oven; let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

By 3dogsinthekitchen

Ingredients

• ✓ plum
• vegetable oil
• pork tenderloin
• salt
• black pepper
• red onion
• shallot
• thyme
• water
• balsamic vinegar
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large, oven-proof skillet over medium-high heat. Generously season pork tenderloin with salt and black pepper. Cook tenderloin in hot oil until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate and set aside.
3. 3 Sauté onion and a pinch of salt in drippings in the skillet until onion begins to soften, 3 to 5 minutes. Add shallots; reduce heat to medium. Cook and stir until onion and shallots are golden brown and caramelized, about 10 minutes.
4. 4 Stir thyme into onion mixture, then place tenderloin on top. Set plums, skin-side down, around tenderloin. Transfer the skillet to the preheated oven.
5. 5 Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a clean plate; cover with aluminum foil to keep warm.
6. 6 Place the skillet over medium-high heat. Pour water and vinegar into onion mixture. Bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes. Remove from heat. Whisk in cold butter until melted and sauce is shiny.
7. 7 Pour sauce over sliced pork and plums to serve.

By John Mitzewich

Ingredients

• ✓ plum
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• salt
• milk
• vanilla extract
• butter
• all-purpose flour
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place plums into the prepared baking dish.
3. 3 Beat 1 ½ cups white sugar and ⅔ cup butter together in a large bowl with an electric mixer until smooth and creamy; beat in eggs, one at a time, beating well after each addition. Stir in 3 cups sifted flour, baking powder, and salt; stir in milk and vanilla extract until smooth. Pour batter over plums.
4. 4 Combine remaining 1 cup sugar, ½ cup butter, ¼ cup flour, and cinnamon in a bowl until it resembles coarse crumbs; sprinkle over batter.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes.

By prettykitten

Ingredients

• ✓ plum
• banana
• orange juice
• lime juice
• poppy seed
• raspberry vinegar
• olive oil
• raspberry
• salt
• cayenne pepper
• red grape
• watermelon
• strawberry
• cantaloupe
• blueberry

Instructions

1. 1 In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use.
2. 2 Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.

By Krista B

Ingredients

• ✓ plum
• butter
• all-purpose flour
• all-purpose flour
• salt
• baking powder
• baking soda
• butter
• white sugar
• egg
• buttermilk
• white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Butter an 8-inch cast iron or oven-proof skillet. Dust with flour, tapping out any excess.
3. 3 Whisk together 1 cup flour, salt, baking powder, and baking soda in a medium bowl.
4. 4 Combine 4 tablespoons butter and 3/4 cup sugar in a large bowl; beat with an electric mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared skillet and smooth the top with an offset spatula. Fan plum slices on top of batter, and sprinkle with remaining 2 tablespoons sugar.
5. 5 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly before serving.

By Becky Hathaway

Ingredients

• ✓ plum
• apple
• peach
• strawberry
• sugar
• cinnamon
• water
• butter
• sugar
• apricot nectar
• all-purpose flour
• rolled oat
• graham cracker crumb
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit.
3. 3 Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit.
4. 4 Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.

By TOXINSMILE

Ingredients

• ✓ plum
• butter
• white sugar
• butter
• egg
• yogurt
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• peach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan.
2. 2 Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl.
3. 3 Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.

By Marya Hajsaleh

Ingredients

• ✓ plum
• peach
• apple
• pear
• blueberry
• cherry
• white sugar
• milk
• egg
• all-purpose flour
• baking powder
• salt
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
2. 2 Arrange peaches, apples, pears, blueberries, cherries, and plums in the prepared baking dish.
3. 3 Whisk sugar, milk, and egg together in a bowl until smooth. Sift flour, baking powder, and salt together into a separate bowl; stir into sugar mixture until combined. Stir in melted butter and vanilla extract until incorporated; pour batter over fruit to cover.
4. 4 Bake in the preheated oven until bubbly and lightly browned on top, about 30 minutes. Serve warm.

By Victor

Ingredients

• ✓ plum
• zucchini
• vegetable oil
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• whole wheat flour
• baking soda
• salt
• cinnamon
• baking powder
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two loaf pans with parchment paper or coat with cooking spray.
2. 2 Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder in a separate bowl; gradually stir into zucchini mixture until batter is just combined. Fold in plums. Pour batter into the prepared pans.
3. 3 Combine 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before transferring to a wire rack until completely cooled.

By KayB

Ingredients

• ✓ plum
• nutmeg
• cinnamon
• all-purpose flour
• sugar
• butter
• lemon zest
• hazelnut
• salt
• cinnamon
• brown sugar
• all-purpose flour
• lemon zest
• milk
• vanilla extract
• egg
• butter
• salt
• baking powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 To make crust: Combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt in a large bowl; mix thoroughly. Cut in 2/3 cup butter with a pastry blender until pieces are the size of small peas. Stir in eggs, vanilla extract, milk, and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator while you make the topping.
3. 3 To make streusel topping: Mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest in a medium bowl. Rub in butter until all ingredients are well combined. Set aside.
4. 4 To make fruit filling: Place pitted and sliced plums in a large bowl. Mix remaining sugar, flour, cinnamon, and nutmeg in a small bowl until thoroughly combined. Pour over plums and stir gently until fruit is evenly coated.
5. 5 Roll out pie crust and arrange in a 9-inch pie pan; trim and flute edges. Pour in plum filling and evenly cover with streusel topping.
6. 6 Bake pie in the preheated oven until filling is bubbly and streusel is golden brown on top, 45 to 55 minutes. Serve warm, or at room temperature.

By MARBALET