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When and where to pick & what to make with plums


When Available:

July/August


Pick Your Own at Local Farms:

Farmers' picking tip:
It is difficult to determine ripeness only by color, so gently press the plum with your thumb to see if it is soft and ripe.

Click on a farm for address, Google map and contact information.

Highland Orchards (West Chester, PA)
Linvilla Orchards (Media, PA)
Mood's Farm Market (Mullica Hill, NJ)
Styer Orchard (Langhorne, PA)


Gluten-Free Plum Crisp

From CookieandKate.com

Ingredients:

Plum filling
2 pounds plums, halved, pitted and sliced (no need to peel)
⅓ cup honey
2 Tbsp. arrowroot starch or 3 Tbsp. cornstarc½ teaspoon cinnamon
½ tsp. cinnamon

Gluten-free topping
1 cup old-fashioned oats
½ cup almond meal or almond flour, lightly packed
⅓ cup chopped pistachios, almonds or walnuts
⅓ cup lightly packed brown sugar
1 tsp ground ginger
¼ tsp fine grain sea salt
4 Tbsp. butter, melted
3 Tbsp. plain yogurt (regular or Greek)
 

1. Preheat oven to 350 degrees Fahrenheit. In a 9-by-9-inch baking dish, mix together the sliced plums, honey, arrowroot or cornstarch and cinnamon.
2. In a medium mixing bowl, stir together the oats, almond meal or flour, pistachios, brown sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.
3. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 55 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or plain yogurt.

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