Ingredients:

  • 2 lbs fresh plums, pitted and sliced into wedges
  • 1/2 cup light brown sugar, packed
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup whole milk

Instructions:

  1. Preheat your oven to 375°F (190°C). In a 9x9 inch baking dish, toss the sliced plums with brown sugar, lemon juice, cinnamon, cornstarch, and salt until the fruit is evenly coated.
  2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold cubed butter to the flour mixture. Using a pastry blender or forks, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  4. Stir the milk into the dough until just combined, ensuring not to overmix.
  5. Spoon the batter over the plums, flattening it slightly but leaving some rustic mounds.
  6. Bake for 40–45 minutes until the crust is mahogany-brown and the fruit juices bubble up around the edges.