Chunky Plum Applesauce

I love the color of this applesauce...don't the plums just give it this fabulous purple color?  My 8 month old, Max absolutely loves homemade applesauce and I make it all the time for him.  So, I decided to mix it up a little and add something that he had not tried before.  When it comes to fruit, this boy is not picky (not so much with veggies), so I knew this was going to be a hit.  It also made a wonderfully wholesome afternoon snack for my toddler (it's definitely not just baby food!).  

Makes 2 cups

2 apples, peeled, cored and diced (your choice - I used golden delicious)

1 plum, sliced and pit removed

1/2 teaspoon cinnamon

Fill a medium saucepan with about an inch of water and bring to a boil.  Place steamer basket on top of boiling water and add apples and plums.  Cover tightly with lid.  Steam for about 10 minutes until apples are tender, but not too mushy (by this time, the plum had pretty much disintegrated and I was able to just fish out the skin).  Mash or puree, whichever your little one can handle.  Add cinnamon and stir to combine.  

Store for up to 3 days in the fridge or up to 3 months in the freezer.  

                      

Black Plums for Baby

I've said this before, but plums are a favorite fruit of mine, so I pretty much always have them around. Jules really enjoyed this, too! After I steamed them, they really just fell apart enough for me to mash them up with a fork. And, if your babe is not ready for chunks, puree your cooked plums in your food processor.

Makes about 1 cup

Cut 2 plums into quarters and remove pit. Add about 1/2 inch of water to a medium saucepan and bring to a boil; add plums and tightly cover. Steam for about 5 minutes, until they are very tender and drain if necessary. The skins should peel right off, make sure to remove before pureeing or mashing with a fork.

Will keep in your fridge for 3-4 days or freezer for up to 3 months.

Plum Oatmeal Crisp

Give me chocolate over a fruit dessert anyday. Well, except for the summer, when everything is beautiful and all the fruits and veggies are in season, it totally makes me crave a fruit crisp or cobbler. Plums are a favorite of mine and I just knew their tartness would go so well with the buttery oatmeal topping. Don't forget the ice cream...and be sure to put it on when the crisp is still warm!

Serves 6

1/2 cup plus 1 tablespoon flour

1 cup plus 2 tablespoons packed light brown sugar

1/2 cup old-fashion rolled oats (not quick cooking)

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into small pieces

2 pounds ripe plums (about 8), cut into 1 inch pieces

Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats and salt. Using 2 knives, cut in butter until coarse crumbs form.

In a shallow 2 quart baking dish, toss plums with remaining sugar and flour; sprinkle with oat topping. Place dish on a rimmed baking sheet and bake until golden brown, 40-45 minutes.