The call at 10am was an invitation to pick plums about a half mile from the house. They were prolific! The clusters looked more like grapes than plums and the tree was sagging with the weight of its fruit.

We picked almost 100 lbs of plums and I came home with about 20 of the pounds.

With about 8 cups of plums, cooked down in a 2 quart pot, I made the sauce for a plum cobbler. Here a few pictures and the recipe below (gluten, dairy, and sugar free).

Slice plums and simmer on medium-low heat with the following ingredients stirred in:

¼ cup brown rice syrup

3 packets of Stevia

1 tsp lemon or lime juice

½ tsp. nutmeg

1 Tbsp tapioca flour (for thickening)

Plums will turn red and the sauce will begin to thicken. It will thicken more as it bakes and cools later.

Preheat oven to 350 degrees.

Crust:

½ cup each of brown rice flour, garbanzo/fava flour, tapioca flour

½ tsp. salt

½ cup coconut oil cut into dry ingredients

approx. 3 Tbsp rice milk to moisten

Pat crust into a 9x13 glass pan. Bake for 15-20 minutes.

Add plum mixture and bake 25 minutes.

Allow to set at least 5 minutes and serve!