So if I was to be completely honest with you…I’m plum crazy. I love everything about plums. They are tart, and sweet, and small. So small, I eat 5 at a time. OK, maybe more but who’s counting?!Jump to Recipe
We have a plum tree in our front yard. It gives off beautiful plums, but it doesn’t produce enough for the kids, the husband, and the birds to eat. So, walking through the grocery store I saw a bounty of plums. Grabbed a couple of bags and the ideas came flooding in. I made a simple syrup with about half a dozen plums. The tartness and sweetness of the simple syrup may be able to bring world peace to us all. That stuff is good on everything.
One morning I woke up to my teenage son asking about it. “Mom, I was up eating last night and found this stuff. What is it? I love it.” My first reaction was “yay, that’s good to hear.” The following reaction was, “did you not eat dinner, and if not, why not, please stop eating at night.” All in one sentence. Teenagers are special people. Well, at last, they do live in their own special world.
What I made…
…With the simple syrup, I made Italian cream sodas. YASS!
…Plum pie, yes, please.
…a plum chutney that went over brie in a sourdough bread bowl.
…and finally, a plum crumble that was super simple and sweet and unique.
I really could make this a situation. I am seeing plum cheesecake, plum smoothies, plum pound cake (yes with the plum sauce over pound cake and a vanilla whipped cream), or plum-filled cake. This could get ugly.
This is how my plum crumbles…
Gather your ingredients. Cut up those beautiful plums into a mixing bowl. Add the flour, the sugar, the salt, the lime. Dump (I hate this word but seem to continue to use it) it into the dish.
I like to reuse my bowl cause I am always looking for a way to decrease dishes. Then with brown sugar, salt, oatmeal, and butter CUT until there are coarse crumbles.
Dump (ugh) that on top.
Now bake this on 375 for 25-30 minutes or until crusty and bubbly and oh so gooey.
I dare you to put a scoop of your favorite vanilla ice cream on it.
PLUM ITALIAN CREAM SODA
- mixing bowl
- baking dish
- 12 plums
- 1/3 C sugar
- 3 tbsp flour
- 1 lime
- 1½ C oats
- 1 C flour
- 1 C brown sugar
- ¼ tsp salt
- 1 C butter
- Preheat oven to 375. In a mixing bowl, combine plums, sugar, flour, and the juice of 1 lime. Pour into the baking dish.
- To make the crumble, combine oats, flour, brown sugar, salt, and butter. Cut with a pastry cutter until you see coarse crumbles. Pour crumbles on top of the plum mix.
- Bake for 25-30 minutes or until golden and bubbly.
Plum Italian Cream Soda
- 12 oz glass
- ½ c sugar
- ½ c water
- 10 plums more if desired
- 8 oz. tonic or soda water (must be VERY bubbly soda)
- ½ c cream
- ½ c milk
- Make the simple syrup by heating the sugar and water in a small saucepan. Add 8 plums to the water, boil down. Once it becomes more liquid then add the other plums and take off the heat. Cool. (extra syrup can be saved for up to 3 days in the refrigerator)
- Fill your glass with desired ice. Fill the glass 3/4 full with soda. Add 1 cup of the syrup then pour over the cream and milk. Stir. Add garnish, for example, lime and extra plums.
- For Italian Ice smoothies, add more syrup, whole plums, and ice. Blend gently. Freeze the remainder for popsicles.
Expect more plums. I can’t stop, won’t stop, should stop, can’t.
It’s Plum-diddily-licious! haha