Plum Bars

 

 

Crust:
1 1/2 cups flour or a gluten-free flour mix
1/2 cup nut flour
1/4 cup honey
1/2 cup butter

Filling:

1/4 cup corn starch
2 Tbls honey
1 tsp. baking powder
1 lb plums
4 eggs

Preheat oven to 350 F. Grease a 9x13" cake pan.

Stir together the flour and nut flour. Cut honey and butter into the flour until there is no more fine powder and it can be pressed together into dough. Press dough evenly into the bottom of the pan.  Bake for 12-15 minutes, or until lightly browned.

When the crust is baking, remove the stones from the plums, then combine the corn starch, honey, baking powder, plums, and eggs in a blender.  Blend until liquefied.

Pour the filling over the hot crust, and bake for 20-25 more minutes.

 

 

Basic Fruit Crisp

This basic recipe can be used as the template for many variations of the classic dessert.

For a medium sized cobbler, about 9" x 6".

Filling:
3 cups fruit, fresh or frozen                                       
about 1/4 cup sugar (more or less depending on the fruit used)

Topping:
1 cup flour
1 1/2 cups rolled oats
1/4 cup sugar
1/3 cup butter

Preheat oven to 375 F.

Prepare the fruit as necessary, such as washing, peeling, chopping it into roughly bite-sized pieces, removing seeds. Stir the fruit and sugar together, then spread into the bottom of a baking pan.

Stir the oats, flour, and sugar together. Use your fingers to rub in the butter until there is no dry powder. Sprinkle the topping over the fruit and bake for 30 minutes.

Variations:
Use rolled barley, rye, or wheat instead of rolled oats.
Use white sugar, brown sugar, honey, or maple syrup.
Combine any type of fruit.
Add 1-2 tsp. of spices to the filling or the topping.
Add extras to the filling like chopped nuts, dried fruit, shredded coconut, or chocolate chips.
Use coconut oil instead of butter.
Use different types of flour in the topping such as almond flour, corn meal or masa harina.

Plum Wine

*Not actually wine.

1 pound of plums, pitted
1 Tbls. honey
1 1/2 to 2 cups water

Cook the plums and honey over medium heat, stirring, until the plums are dark, the honey is melted, and the plums have only started to get mushy.

Put the plums in a blender. Use 1/2 cup water to deglaze the pan and add that to the blender. Blend until liquefied. Strain the liquid into a bowl or pitcher through a cloth bag, You have to really squeeze out as much juice as possible--it will be thick--and remaining in the bag will basically be plum mush.

Dilute the juice with about 1 1/2 cups water. At this point it is still somewhat thick, but it has a strong, sweet flavor. Adding more water to change the consistency, even just a little like 1/2 cup, will lessen the flavor, more than I like, but you can do it to taste.

Plum and Apple Pudding

2 1/2 cups plain bread crumbs*

1/4 cup brown sugar

4 Tbls. butter

1 pound of apples
1/2 pound of plums
1 tsp. ground ginger

3 Tbls. Honey

1 cup whipping cream

2 Tbls. brown sugar

Cut the butter into smaller pieces. Place breadcrumbs, butter and 1/4 cup brown sugar in a non-stick pan on low heat. Cook gently while constantly stirring until the butter has all melted and it’s dark golden. Transfer into a bowl and set aside.

Core and slice the apples. Combine the apples and honey. Cook, covered, over medium heat until the apples are soft enough to easily poke through with a knife, but before they get mushy. Add the ginger. Mash the apples, or put them in a food processor on a low setting, until it is have pureed and half chunks of apple. Basically make a chunky applesauce.

Pit the plums and cut into fourths. Mash/process them in the same way. 

Divide each of those ingredients into thirds.

In a glass dish, layer the ingredients. Starting at bottom: apples, plums, crumbs. Repeat to have 3 sets of layers.

Chill in the fridge until cool, even overnight.

Before serving, whip the cream with the 2 Tbls. brown sugar, and spread that over the top. Garnish with plum jam, if available.


*I made bread crumbs with a mixture of whole wheat bread and white potato bread. Basically any plain bread, biscuits, rolls, etc. will work. The easiest way to make bread crumbs is to tear up pieces of bread and process in a blender/food processor until it is all crumbs.

Grumm's Experiment

From Martin the Warrior.  Grumm mixes together wheat flour, wild oats, wild plums, wild honey, and apples chopped small, then shapes the dough into cakes and cooks on a stone over a fire.

1 cup whole wheat flour
1 cup rolled oats
2 tsp. baking powder
1/2 tsp. salt
1/4 cup honey
3/4 cup apple, minced
1 cup plums, stones removed, and cut into quarters

 Preheat oven to 425 F.

In a large bowl, sift together the flour, oats, baking powder, and salt. Stir in the honey and fruit.

Warm the plum pieces to soften them (30 seconds in microwave), then mash them, focusing on separating the flesh from the skin and liquefying the flesh. Stir into the flour mixture. The dough should be very sticky and wet.

Drop spoonfuls onto a baking sheet that is greased or lined with parchment paper. Bake for 15-20 minutes, until the tops are golden-brown.

Cherry and Damson Pudding

Cake:
1/2 cup honey
2 Tbls. butter
1 egg
1 cup whole wheat pastry flour or white wheat flour
1 tsp. baking powder
1/8 tsp. salt
1/2 cup milk or nut milk
3/4 cup pitted cherries
3/4 cup chopped damson plums
1/2 cup nuts, whole or roughly chopped

Sauce:
1 cup cherry juice--I got cherry juice from pitting the cherries (add some water if you can't get a full cup)
2 tsp. honey
1 Tbls. corn starch
1 Tbls. butter
1/2 tsp. vanilla extract

Preheat oven to 325 degrees. Grease a square 9 x 9-inch baking dish.

Beat honey and butter until smooth. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternatively with milk. Stir in cherries, plums, and chopped nuts. Pour batter into buttered pan and smooth out the surface. Bake for 40 minutes, or until golden brown and solid.

Make the sauce by combining cherry juice and honey in a small saucepan. In a small bowl, mix the corn starch with a bit of water to make a smooth liquid, then pour into the pan while stirring. Boil for 8 to 10 minutes, or until thick. Remove from heat and stir in 1 tablespoon butter and vanilla extract.

Pour the sauce over the baked cake and let sit while it cools, to soak in the sauce. Serve with yellow meadowcream.

Plum Pie

1 cup chopped nuts
2 pounds plums
1/3 cup honey
1/2 tsp. baking soda
1 1/2 Tbls. fresh sage, minced
3 Tbls. arrowroot powder
Double batch of pie crust

Preheat the oven to 375 F.

Roll out the pie crust, place in pie tin, and chill until ready to use.

Pit the plums. Mix the plums with the rest of the ingredients.  Pour into the pie tin and cover with the top crust, crimping the edges of the crusts together. Bake for 50-60 minutes. Let cool before serving.

Arrowroot Plum Sauce

4 plums, pitted
1 Tbls. arrowroot powder
1 1/2 cups water

Puree together the plums, arrowroot and 1/2 cup water, until it is smooth.  Pour into a pot and stir in the remaining water. Cook over medium heat, letting it simmer without coming to a true boil, stirring, until it has thickened.

Plum and Almond Cake

12 oz. plums
2 Tbls arrowroot powder
1 cup flour
1/2 cup almond meal
2 tsp. baking powder
1/4 tsp. salt
1/2 cup applesauce
1 egg
1/2 cup milk
1/2 cup honey
1/4 tsp almond extract
1/4 cup chopped almonds

Preheat the oven to 375 F. Grease and flour a 9-inch cake pan.

Remove the pits and roughly chop the plums. Combine them with the arrowroot powder in a small bowl and set aside.

In a large bowl, stir together the flour, almond meal, baking powder, and salt.

In a separate bowl, combine the applesauce, egg, milk, honey, and almond extract. Whisk to blend thoroughly.

Add the wet ingredients to the flour mixture and whisk until just combined.

Pour the batter into the prepared pan. Gently place the plum mixture evenly over the entire top of the batter. Since the plums will displace the batter, it is important to make an even layer as you put it down. Put the plums all the way to the edge. Sprinkle the chopped almonds on top.


Bake the cake for 45-50 minutes, or until a tester inserted in the center of the cake comes out clean.

Damson Jam

Makes just under 1 quart.

3 cup damson plums, pitted and coarsely chopped
1/3 cup honey or a mix of honey and pure maple syrup
1/3 cup water
2 Tbls. finely grated apple, raw and unpeeled

Combine the plums, honey, water and apple in saucepan. Bring to boil, reduce heat, but maintain boil. Stir and mash with a potato masher for about 15 minutes, or until thickened. Pour into prepared jars and process in a boiling water bath for 10 minutes (plus 10 for high altitude).

Damson Preserves

Not going into the entire process of canning right now. Look up tutorials if you need.

Makes just under 1 quart.

2 pounds damson plums, pitted and cut in half
1 cup honey or mixed honey and pure maple syrup
1/4 cup finely grated apple, raw and unpeeled

In a large pot, combine all ingredients. Bring to a boil over low heat, stirring frequently. When it becomes soupy, increase heat and bring to a full boil.

Stir slowly as it cooks for 15 to 20 minutes. It will thicken and darken. Try to get it up to 220 F. (I gave up after it refused to get past about 205 F.)

Pour into prepared canning jars, giving at least 1/4 inch of headspace. Seal and process for 10 minutes in a boiling water bath. (add 10 more minutes if at high elevation).

Apple and Damson Pie

1 uncooked pie crust

3 cups chopped apples
3 cups chopped damson plums
1/2 cup sugar
1/4 cup flour (any kind)
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 350 F. Mix all ingredients together. Place in pie crust, evening out the top. Crimp the edges of the crust. Bake for 30-40 minutes.

Damson Crumble

5 cups of damson plums, pitted and quartered
1/4 cup brown sugar
1/4 cup flour (any kind)

1 cup flour (white wheat, whole wheat pastry, or oat flour)
3/4 cup rolled oats
2 Tbls. honey
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
1/4 cup butter, melted

Preheat oven to 375 F.

Stir together the plums, brown sugar, and flour. Pour into a 9" baking pan.

Stir together the flour, oats, salt, and cinnamon. Stir in the honey, egg, and melted butter. Crumble by hand over the top of the fruit. Bake for 40 minutes.

Apple and Wild Plum Crumble

Filling:
3 cups chopped apples

3 cups chopped plums

1/4 cup brown sugar

1/2 tsp. ground ginger

Topping:
1/2 cup flour (whole wheat, whole wheat pastry, white wheat, or oat flour)

3/4 cup nut flour
1 cup rolled oats
1/4 cup honey

1/4 cup butter, cold, cut into small pieces

Preheat oven to 375 F. 

Stir together the apples, plums, brown sugar, and ginger. Put in a 9" baking dish. Stir the oats, flour, and nut flour together. Cut in the honey and butter until there are no more large chunks. Sprinkle the topping over the fruit. 

Bake for 30 minutes.

Apple Cider with Damson Plums

To make 1 pint:

1 lb of apples
1/4 lb of plums, with the pits removed

Run the apples through a juicer. Skim off the foam.

Put the plums in a blender with a bit of the apple juice, and blend until as liquefied as possible. Stir into the apple juice.

Squeeze the juice through a cloth bag to strain. (Squeeze into a bowl or serving vessel).

Serve chilled.


You can use what is called a jelly bag, or cheesecloth. What I find works the best is just to make a large, rectangular bag with muslin or fine linen. It's cheap and reusable, you can make it as big or small as you need, and works much better than cheesecloth, which is too loose of a weave.

Other notes. I tried this with two different methods, using apples and plums that were all from the same batches. (Got at a farmers' market, so they were literally each from the same orchards).

I wanted to see if cooked fruit or raw fruit would yield a better flavor. The raw fruit won. You can read all my notes on the matter below.

Ingredients: 1 lb. apples, cored. 1/4 lb. plums, pitted.

Raw method: Put apple through juicer. Skim foam. Liquefy plum in blender. Stir into apple juice. Strain.

Cooked method: Apple and plum in 1 cup water in pot. When water boils, reduce heat to low, cover, and cook for 15 minutes. Apples will be soft. Liquefy in blender. Strain.

Results for raw method: Fast and easy. Easy to squeeze through the cloth. Only bits of plum skin remain from straining. Yields about 1 pint. Thick, but not as thick as the cooked. Sweeter than the cooked. Remained homogeneous after several hours. 12 hours later, slight separation. Top 3/4 was thick, bottom 1/4 was thin, but when drinking there was no discernible difference in flavor or texture between the two liquids.

Results for cooked method: Takes much longer to make, between cooking and cooling before straining. Difficult to squeeze through the cloth. Basically applesauce remains from straining. Thick, creamy texture--almost too thick, like it feels like it needs to be chewed. Yields just over 1 pint. Remained homogeneous after several hours. Mild applesauce flavor. Not as sweet. Can't taste the plums. 12 hours later, still homogeneous.

Plum and Pear Pudding

2 Tbls. honey
3 or 4 ripe pears (whatever will fit in the pan)
1 cup chopped and pitted plums
1/4 cup butter
2 Tbls. molasses
2 eggs
1/2 cup whole wheat pastry flour or white wheat flour
1/2 tsp. ground ginger
pinch of salt

Preheat oven to 350 F. Grease an 8 inch, round cake tin and line the bottom with paper.

Drizzle the honey in the bottom of the pan. Cut the pears in half and remove the cores. Arrange the pear halves with the cut side down, in a circle in the pan, leaving an open circle in the middle. Put the plums over the pears, concentrating them in the space in the middle and between the plums.

In a mixing bowl, cream together the butter and molasses. Beat in the egg yolks on high speed until creamy.

Warm the egg whites in a double boiler until about body temperature. In a separate bowl, beat the egg whites on high speed until they form a mousse with soft peaks. Fold the egg whites into the rest.

Fold in the flour, ginger, and salt. Beat the batter on medium speed for about a minute.

Pour the batter over the top of the fruit, spreading it out to cover the fruit.

Bake for 50-60 minutes. It will look juicy and bubbly, but the cake part will be firm to the touch.

Let cool in the pan for about 10 minutes, then turn it out onto a serving plate and remove the paper.

Apple, Blackberry and Plum Crumble with Cream and Maple Sauce

2 1/2 cups chopped plums, pitted
2 medium apples, cored and chopped
1/2 cup blackberries
1/2 cup spiced apple cider
1 cup whole wheat pastry flour, or white wheat flour, or whole wheat flour
2 Tbls. brown sugar
pinch of salt
1/4 cup butter
1/4 cup cream cheese

Preheat oven to 350 F.

Combine the fruit and place in an 8" baking pan or pie tin. Pour 1/4 cup cider over it.

Stir together the flour, brown sugar, and salt. Cut in the butter and cream cheese until it is all crumbly. Sprinkle evenly over the fruit, then sprinkle the remaining cider over the top.

Bake for 45-55 minutes.

Sauce:

1/2 cup sour cream
1/2 cup nut milk
1/4 cup pure maple syrup

Whisk together and refrigerate at least 1 hour.

Plum Duff with Sweet Arrowroot Sauce

2 eggs
1/2 cup brown sugar
1/4 cup butter
1/4 cup cream cheese
2 cups pitted and quartered plums
1 cup flour, white wheat or whole wheat pastry
1/2 teaspoon salt


Warm the egg whites in a double boiler with a bit of the brown sugar, whisking. When they are warm, remove from heat and beat until stiff peaks form.

Beat egg yolks and a bit of the brown sugar. Cream in the rest of the sugar, cream cheese, and butter. Stir in plums. Fold in the egg whites.

Fold flour and salt into plum mixture. Pour into a well-greased 1-quart mold or bowl, and tie waxed paper loosely over the mold, or cover with foil scrunched around the edges. This is to prevent water from dripping onto the pudding when it condenses on the lid of the steamer. Place mold in steamer and steam for 1 hour or until pudding tests done.

If you don't have a steamer, you can place the mold in a large pot with water. The pot needs to be large enough that the pudding mold doesn't stick out the top. If it floats, that's fine, if not, use something underneath to stabilize it and keep it off the bottom of the pan. Place a well-fitting lid on top of the pan.

When done, remove from steamer and let cool slightly. Loosen the edges of the pudding by running a knife between the pudding and the bowl. Turn out onto the serving plate.

This batch of sauce was made with homemade grape juice.

1/2 cup water
1/4 cup honey
2 Tbls. fruit juice (or other sweet, non-dairy drink)
2 tsp. arrowroot powder
2 tsp. water

Mix 1/2 cup water and honey in a small saucepan over medium-high heat. Bring to a boil. Boil steadily for 5 minutes. Add fruit juice to taste. Reduce heat. In a cup, mix the arrowroot with 2 tsp water until smooth. Stir into the hot liquid. Increase heat to medium-high. Heat gently for 1-2 minutes, stirring constantly as the sauce thickens. Remove from the heat once the sauce has boiled.

Upside Down Cake

For the cake pictured, the fruit was half apple pieces and half pie cherries. The syrup was a mixture of purreed cherries, water, and about 1 Tbls. of honey.

2 cups of apples, pears, stone fruits, and/or berries--fresh, canned, or frozen
1/4 cup or to taste of honey
1 1/4 cup water, fruit juice, or a combination
2 Tbls. flour
2 eggs
1/2 cup applesauce
1 3/4 cup whole-wheat pastry flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk or nut milk
1/2 cup honey

Preheat oven to 350.

If using canned fruit, drain the liquid. Use the liquid to partially replace the water, if desired. Place fruit in a buttered 9x13" pan.

Place water in a small saucepan. Add honey to taste and stir in the 2 Tbls. flour. Bring to a boil and simmer for 1 minute. Pour over the fruit and set in the oven.

Beat together eggs, applesauce, and 1/2 cup honey.

Sift together the flour, baking powder and salt. Add in 3 alterations with the milk to the egg mixture. Pour over the fruit and bake for 35-45 minutes.

Fruit Cobbler

2 cups flour
1/2 cup sugar
1/4 cup butter
2 tsp. baking powder
1 cup milk
1 cup apple sauce
1/2 tsp. salt
4 cups chopped fruit

Preheat oven to 350° F. Melt the butter in a 9"x13" pan in the oven. 

Mix together the flour, sugar, baking powder, milk, apple sauce, and salt. 

Pour half of the batter into the pan with the melted butter. Pour the fruit over the top in an even layer. Spread the rest of the batter over the top. 

Bake at 350 F for 45-60 minutes or until crust is golden.

Use any kind of fruit you like!

For gluten-free, replace 2 cups flour with 1 cup almond meal and 1 cup gluten-free flour mix.