Recipe by @sugarloafATL in partnership with Flavor Tree Fruit Company, growers of the Verry Cherry Plum- www.verrycherryplum.com

Cookie Crust:
1 ½ cup all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
¼ tsp. nutmeg
5 oz (10 Tbsp.) unsalted butter, softened
1 cup granulated sugar
1 egg
1 tsp. vanilla extract

In medium bowl, whisk together flour, salt, baking powder, and nutmeg. In separate medium bowl (or bowl of stand mixer, fitted with a paddle), cream together sugar and butter for a few minutes until light in color. Add in egg and vanilla, and mix just to combine. Add dry ingredients and mix until combines and forms a dough. Form dough into a disc, wrap in plastic wrap, and refrigerate for 1 hour.

Jam:
2# Verry Cherry Plums, pitted and sliced
½ cup sugar
Juice of 1/2 of a lemon
2 Tbsp. corn starch

Combine fruit, sugar, lemon juice, and corn starch in a small pot. Bring to a boil over medium heat and cook for about 8-10 minutes, until juice thickens and has jam-like consistency. Let cool slightly.

Almond-Oat Streusel:
1/3 cup all-purpose flour
1/3 cup almond flour
1/3 cup light brown sugar
¼ cup granulated sugar
¾ cup rolled oats
1 ½ tsp. cinnamon
1 tsp kosher salt
4 oz. unsalted butter, cold and cut into small cubes

In medium bowl, whisk together flours, sugars, oats, cinnamon, and salt. Add in butter and mix with hands, breaking up butter until it is in small pea-sized pieces, and mixture is crumbly. Set aside.

Assembly:
Grease a 12-cup muffin tin with cooking spray. Pinch off 1 Tb of cookie dough and press into the bottom of each muffin cup. Drop a heaping teaspoon of jam in the center of each cookie, and sprinkle with a layer of streusel to cover.

Bake at 350 degrees for 20 minutes, until tops are golden brown. Allow cookies to cool, then pop them out of the muffin tin using a butter knife or small spatula. Repeat with remaining ingredients (or you can make more at once if you have more than one muffin tin). Store in air-tight container at room temperature.

Recipe by Lindsay Berhane (@sugarloafATL) in partnership with Flavor Tree Fruit Company, growers of the Verry Cherry Plum- www.verrycherryplum.com

Clafoutis
2 Tbsp. unsalted butter
3 large eggs
1 cup whole milk
1 tsp. finely grated lime zest
1 tsp. kosher salt
1 tsp. vanilla extract
1/3 cup + 2 TB granulated sugar (separated)
½ cup all-purpose flour
2 cups Verry Cherry Plums, pitted and sliced in ½” thick slices

Lime Cream
¾ cup heavy cream
3 strips lime peel
1 TB granulated sugar

Preheat oven to 350 degrees.

Place butter in a medium skillet (8-10" stainless steel, non-stick, or cast-iron pan would work), or shallow baking dish equivalent in size. Transfer to pre-heated oven and heat about 4-6 minutes until butter is melted.

Meanwhile combine eggs, milk, lime zest, salt, vanilla, and sugar in a blender (or you can whisk with hand beaters or a stand mixer), and blend on HIGH for 2 minutes until frothy. Add in flour, and blend just to combine. Pour batter into hot pan. Arrange sliced fruit on top. Sprinkle top with remaining 2 Tbsp. granulated sugar.

Bake for 35-40 minutes, until puffed and lightly golden brown. Let cool to luke warm, dust with powdered sugar if desired, and serve with Lime Cream.

To make Lime Cream:
Peel 3 strips of lime zest with a vegetable peeler. Place cold cream in bowl and add lime zest, twisting the lime zest strips to release their oils before dropping them in the bowl. Let zest steep in cream for at least 1 hour. Remove the zest strips. Sprinkle in the sugar. Whisk with hand beaters until medium-stiff peaks form.

Best when eaten same day, either warm or at room temperature. Great for breakfast or dessert!

Recipe by Lindsay Berhane (@sugarloafATL), in partnership with Flavor Tree Fruit Company, growers of the Verry Cherry Plum- www.verrycherryplum.com

​Crust: (makes enough for 2 pies, will have extra)
3 ½ cups all-purpose flour
10.5 oz. unsalted butter, cubed and chilled
2 tsp. fine sea salt
2/3 cup ice cold water

• Whisk together flour and salt in a bowl (can mix by hand, or use a stand mixer with whisk attachment).
• Add cold, cubed butter and mix on low speed until butter is incorporated into pea-sized clumps (if mixing by hand, break up butter chunks loosely by rubbing between your fingers, tossing often to make sure it is evenly incorporated. Work quickly so butter does not get warm/soft).
• Add in cold water in increments, mixing with hands to incorporate, until dough is hydrated and not crumbly. Be careful not to over mix, you still want to see traces of butter in the dough.
• Cut dough in half, flatten each half into discs, and wrap in saran wrap. Chill until firm, at leat 45 min. *you will only use one disc for this galette, can freeze the other disc of dough for later use.

​Filling:
3 lbs. Verry Cherry Plums, sliced ¼” thick, pits removed
5 TB granulated sugar, divided
1 tsp. chai spice blend (*optional, can find spice blends online or can make your own)
¼ cup almond flour
1 TB all-purpose flour
Egg wash- 1 egg yolk + 1 TB heavy cream or water

• Toss sliced plums in a bowl with 2 TB sugar, and 1 tsp. chai spice, and let sit at room temp for 10 min.
• In a small bowl, whisk together almond flour, all-purpose flour, and remaining 3 TB sugar. Set aside.
• Make the egg wash in a small bowl by whisking together the egg yolk and cream (or water), set aside.

Galette Assembly:

• Preheat oven to 375 degrees, and set oven rack to middle position.
• Roll out 1 disc of pie dough on a floured surface with a rolling pin, til 1/8” thick. You want it to be roughly an even circle, but don’t worry about the edges being perfect.
• Place dough on a sheet tray lined with parchment paper or aluminum foil.
• Sprinkle bottom of crust with almond flour mixture, leaving about 2” of room around the edges.
• Assemble plum slices on top, however you wish, making sure to include any extra juices leftover in the bowl, again leaving about 2” of room around the edges.
• Fold over the edge of the dough up to where it meets the fruit, all the way around, lightly pressing as you go.
• Brush the edges of the galette with the egg wash, using a pastry brush. Sprinkle with raw turbinado sugar if desired.
• Bake at 375 degrees for 45 minutes, then turn oven down to 350 degrees and continue baking for another 35 minutes, until crust is dark golden brown and plum juices are bubbling.