Primal Wild Plum Torte

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 egg

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?)

Crust

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.

Filling

Spread plums onto crust in a decorative pattern.

Topping

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.  

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