Oh, and speaking of cream, I also think next time I may try this recipe sans ice cream and add a sweetened layer of cream cheese instead, just to up the wow factor and balance out the tartness of the plums. I told you, I'm an experimenter.
As is though, the recipe got quite a few smiles.
(adapted from the Plum Crumble Bar recipe at The Cilantropist)
3/4 cup brown sugar
1/2-3/4 cup white sugar, divided.
1 tsp baking powder
2 cups all-purpose flour
1 cup oat flour (just process oats in a food processor until they are the consistency of flour...also you could just use an extra cup of flour, but I was trying to add a little flavor and a health boost...that way you can have your dessert and eat it too)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup (2 sticks) cold unsalted butter, cut into small dice
1 large egg
4 cups wild plums, pitted and halved.
almond slices (optional)
Preheat oven to 375 degrees Fahrenheit, and spray the inside of a 9x13 baking pan with non-stick spray.
Wash plums and then began to slice them in half and remove the pits. The pit should come out easily. If it does not, the plum is probably not ripe and should be discarded. When finished, place the plums in a bowl and stir in 1/4 cup white sugar (if you do not like your desserts to be tart, then I recommend adding 1/2 cup, as wild plums can definitely set your lips to puckering), Set these aside.
In a large or medium bowl, prepare the crumble mixture by whisking together the brown sugar, 1/4 cup white sugar, baking powder, flour, oat flour,and spices. Then use a pastry cutter, a sturdy fork, or your fingers (I used the finger method), to blend the cold butter into the flour mixture. You want to evenly distribute it, but some clumps of butter will probably remain, and the mixture will be crumbly. Then use a spoon or your hands to beat and mix the egg into the crumble dough. Make the bottom crust by firmly compressing about 3/4 of the mixture onto the bottom of the prepared pan. Next, layer the plums over the top of the crumb base - I did a layer of round plum slices followed by a layer of oval plum slices. Finally, scatter the remaining 1/4 of the crumb mixture over the top of the plum slices, without pressing it down.
Bake the bars in the preheated oven for approximately 30-35 minutes, or until the top is golden brown, and the plums around the edges are just a bit bubbly. Cool the bars completely in the pan before cutting them - overnight in the fridge works perfectly for this (or an hour in the freezer if you are in a hurry) Cut into squares for serving, or into triangles if you feel more fancy. Keep refrigerated in an airtight container if not serving right away.