Preheat the oven to 350 degrees F. In a large bowl, toss together the plums, light brown sugar, tapioca flour, pinch of salt and vanilla extract. Set aside while you make the crisp topping. To a ...

This luscious fruit crisp is a perfect dessert for an early fall evening. Look to September’s harvest and gather late-season stone fruit and autumnal pears for this homey baked dessert. Then fortify ...

Preheat oven to 375°F. In a large bowl, combine plums, sugar, flour, salt, nutmeg, and lemon juice. Toss to mix well. Evenly divide sliced plums into 8 oven-safe bowls. Place approximately 3/4 cup of ...

Briana Holt, from Tandem Bakery in Portland, Maine, gave us her recipe for plum-rosemary crisps with an oat-spelt topping toss them with a little bit of turbinado sugar, and some sea salt. And then we ...

Plums are typically eaten out of hand, but I especially love them cooked into a tart, fragrant ruby-red medley. Adding only a handful of raspberries to the plums enhances the plums with berry flavor.

Preheat oven to 350°F. Preparing the filling: Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1⁄4 inch thick). Place in large mixing bowl and set aside. In ...

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When making crisps with juicy fruits like cherries and plums, a small amount of cornstarch lightly thickens the juices. The dessert is wonderful served warm with ice cream. A pitter is a great tool ...

I’ve been spending the past week in the Bay Area, and last Saturday I finally got the chance to go to Berkeley’s downtown farmers market. It was fun to see new (for me) vendors selling great bread, ...