1 1-lb. container Melissa’s Magenta plums*, pitted and sliced
½ lemon zested and juiced
1 T. cornstarch
½ t. vanilla extract
½ t. almond extract
Pinch of ground cinnamon
½ c. granulated sugar
1 c. flour
1/3 c, powdered sugar
½ T. baking powder
½ t. kosher salt
½ c. cold butter, cubed
½ c. heavy cream
Preheat oven to 350°F. Spray an 8” x 8” baking pan or 1½-quart baking dish with PAM; set aside.
In a medium mixing bowl, toss together plum slices with lemon zest, lemon juice, cornstarch, vanilla extract, almond extract, cinnamon, and sugar. Spread evenly in the prepared baking pan.
In the work bowl of a food processor, pulse together flour, powdered sugar, baking powder, salt, and butter, until it resembles a course meal. Pour in cream, and pulse again until a thick batter is formed. Dollop batter on top of the fruit. Bake in preheated oven for 1 hour. Serve warm or at room temperature.
*or seasonal plum or your choice