We have talked about our wild plums before, as we have a number of trees around our house that are generous.
This year, I have been making a delicious torte with them (this photo is of it, uncooked).
Primal Wild Plum Torte
2 cups wild plums (can use regular red plums), pitted (I use a cherry pitter)
1 cup almond flour + 1/4 cup
1 cup other flour you are comfortable with (Einkorn, coconut, etc.)
1/2 cup butter, softened (can sub coconut oil), split into 2 portions
1 teaspoon sea salt, split into 2 portions
1 teaspoon vanilla
1/4 cup rolled oats (wait, did I call this recipe Primal?)
Mix 1 cup almond flour, other flour, egg, half the butter, half the salt, and vanilla. Press into torte pan. If you want to use a pie tin, double the recipe.
Spread plums onto crust in a decorative pattern.
Combine oats, salt, butter, and 1/4 cup almond flour. Spread/ crumble over plums. Option- add 2T honey for sweetness.
Bake in preheated 350 degree oven for 25+ minutes. It will be bubbly when finished.