Plum and Cinnamon Oat Slices
This is really an all-fruit recipe - tasting exceptionally delicious with plums, but it’s also very good with fresh or dried apricots, apples, raspberries, and blueberries; in fact, you can add whatever fruit is in season. It’s wonderful served either warm as a dessert with cream, or cold with ice cream instead of cake. And because it’s so easy, it is a great recipe for children to make.
1 lb. fresh plums
1 1/2 teaspoons ground cinnamon
2 cups whole-wheat flour, preferably organic
1 1/2 cups plus 2 tablespoons rolled oats, preferably organic
1 teaspoon salt
2 sticks (16 tablespoons) butter
3/4 cup light brown soft sugar
You will also need a non-stick baking pan measuring approximately 10 x 6 inches and 1 inch deep, lightly greased.
Preheat the oven to 400Â°F.
Start by cutting all the plums in half, around and through their natural line, giving a little twist to separate the halves and removing the pits. Then cut them into thin slices. Now, place them in a bowl and toss them around with the cinnamon. Next, mix the flour and rolled oats together with the salt in a mixing bowl. Melt the butter and sugar in a small saucepan over a fairly gentle heat, stirring occasionally until the butter has melted. Now, starting with a wooden spoon but finishing off with your hands, mix the melted butter and sugar with the oat mixture so you end up with a lump of dough. Divide the dough in half and press one of the halves into the baking pan, firmly pressing it all over the bottom to form a wall-to-wall carpet. Next, scatter the plums evenly over the surface, then top with the remaining oat mixture, again pressing down firmly.
Now place the pan on the center shelf of the oven and bake for 25-30 minutes, or a bit longer if you like the top really crispy. Then remove the pan from the oven and allow to cool for about 10 minutes before marking into 15 squares - to do this make 2 cuts lengthwise, then 4 cuts crosswise; don’t worry if they’re not all even. Unless you want to serve these warm, let them cool completely in the pan.
(Note: if you want to serve these for a dessert, make them in a round, 9 inch springform pan, cut them into 8-10 wedges, and serve them warm from the oven.)