In a large pot I covered about 2 pounds of tart wild plums with water and brought to a rapid boil over a high heat. Actually I didn’t have to wait for them to boil, the skins started to crack and pop open before that so I removed them from the burner and peeled the skins. If they are soft enough to squeeze the seeds out, do it. If not, cut the plums in quarters and discard the seeds with the skins you peeled off.
Now you make a dough that you can easily spread in the pan and build a topping with the plums. That sounds pretty simple and it is. I’ll give you more details in the recipe below. After it is baked and completely cool (about 20 minutes) drizzle on a powdered sugar icing. It was great with coffee and delicious after dinner served a-la-mode too. The little grands were active helping with this recipe and they loved the result.
Wild Plum Cookie Bar
Prep Time: 30 minutes
Cook Time: 40 minutes
Keywords: breakfast dessert snack plum coffee cake
Ingredients (serves 12)
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar for batter
- 6 Tablespoons butter for batter
- 3/4 cup milk
- 1 egg
- 12 ripe plums, peeled, seeded
- 2 Tablespoons butter, melted
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup powdered sugar
- 2 Tablespoons milk
Peel, quarter and remove seeds from plums. Set aside.
Combine flour, baking powder, salt and 1/4 cup sugar. Cut in 6 Tbs cold butter.
Make a little well in the center of the flour and pour in milk and the egg.
Pierce the egg with a fork and gently beat into milk.
Slowly stir flour into milk/egg until it is all incorporated together.
Spread the dough into a well greased 9 x 13 pan.
Pour the melted butter over the dough.
Arrange the prepared plums on top of the buttered dough so that when you cut it into 12 squares each sections will have a plum. Don't worry if your plums are squishy if you used the blanching method to remove the skin & seeds. It will be fine.
Mix the sugar and spices together and sprinkle all of it across the top.
Bake 350° for 40 minutes.
Remove it from the oven and allow it to cool at least 20 minutes.
Combine the milk with powdered sugar for a pourable icing you can drizzle across the cooled bar cookie.
Slice and serve.
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