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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Santa Rosa plums are great in this dessert, although any juicy plum will work nicely. Because it's good served either warm or at room temperature, this is a choice make-ahead dessert. After scraping the seeds from the vanilla bean, use it to flavor sugar: Bury the bean in a container of granulated sugar, and store for up to 6 months. Ingredients:
14 plums, each cut into 6 wedges |
1/4 cup granulated sugar |
3 tablespoons dry red wine |
1 (4-inch) piece vanilla bean, split lengthwise |
cooking spray |
3/4 cup all-purpose flour |
1 cup regular oats |
6 tablespoons brown sugar |
1 1/2 teaspoons grated orange rind |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
5 tablespoons chilled butter, cut into small pieces |
Directions:
1. Preheat oven to 375°.
2. Combine first three ingredients. Scrape seeds from vanilla bean; add seeds to plum mixture. Discard bean. Toss mixture gently to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over plum mixture. Bake at 375° for 45 minutes or until plum mixture is bubbly and topping is lightly browned. Serve warm or at room temperature.
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