So just like I mentioned it a bazillion times before, I'm pretty excited that most of my favorite fruit is in it's full blown season. Strawberries are cool, but cherries and plums are really where it's at. I know chocolate or fudge withdrawl can set in pretty quick for some folks, but I say lets keep this fruit filled fun fest rocking. Honestly, it's halfway through July already... and I mean I'm seeing sales on Summer stuff. That's not a good sign for Summer longevity.
But anyways, here's a simple Plum Shortbread type recipe I like to use, especially when I buy too much fruit at the store. It's not too sweet, so you can always dust it up with a little powdered sugar, or vanilla sugar... see below (plus it makes it look real nice) :)
Oh, and there's two colors because I bought black and red plums. I bought black I thought, but I guess sometimes maybe I forget my colors or something :)
-2 cups AP flour
-1/2 cup sugar
-1 1/2 tsp baking powder
-1/2 tsp salt
-1/2 cup butter, softened
-1/2 cup sour cream
-2 eggs, beaten
-4 ripe plums, pitted and sliced into wedges
-Powdered/vanilla sugar for sprinkling
Preheat your oven to 375*. Grease a 13x9 pan and set aside.
In a medium bowl, add the flour, salt, sugar, and baking powder together. Mix well.
Cut the butter up into small pieces and add to the dry mixture. Using your hands, crumble the butter into the dough until coarse big crumbs form, kind of like making a crumb topping. Add the eggs and sour cream and mix until a dry dough forms. You may want to use your hands... I think it makes it easier.
Take the dough and press it into the prepared pan, making sure it is evenly spread out. Take each plum wedge and press it into the dough a little, so it sticks to it. Sprinkle with a little granulated and/or vanilla sugar, and bake for 25-30 minutes, or until the crust gets a little golden brown. Try not to overbake, or the crust may get dry. Remove from the oven and cool on a wire rack. Super easy.
So there you have it. This is a re-make of a family crumb cake recipe I like to use, but the texture is a little different. It's a little drier, but I think it works well with the moisture of the fruit. Does anyone else have any "oh man, people are coming over... what do I do?" go-to type recipes? This falls into that catagory for me...
Have a great week, and get out and enjoy the weather :)