
Roasted Plums1/12
Scented with star anise, not overly sweet, and just 25 minutes from start to finish. Talk about our sorta summer dessert.

Plum Kuchen2/12
Breakfast. Brunch. Onesies. Dessert. Midnight nosh. Heck, there's no time of day or night that we don't welcome this classic plum kuchen.

Skillet Plum Cake3/12
Skillet cake is moist and tender and sweet (not too sweet, though) and sorta like upside-down cake except it's right-side up.

Plum Almond Cake4/12
Haute yet homey, this rustic Italian cake with its delicate crumb and pockets of jammy plum awesomeness will cause you to anticipate plum season like never, ever before.

Plum Torte5/12
One taste and you'll understand why this is the most popular recipe from The New York Times. A new American classic.

Plum-Blueberry Upside-Down Cake6/12
This purple-stained cake—er, what's left of it—calls for just old-fashioned goodness and the season's most compelling fruits. Got milk?

Wine-Soaked Autumn Pudding7/12
An autumnal take on the classic British summer pudding, melding booze and berries and apples and plums to really quite a lovely effect.

Plum Crumble Pie8/12
It's a pie! It's a tart! It's a crumble! This crumble pie with a pastry crust, a boozy and oozy plum filling, and a buttery, crunchy crumble topping is a mutant combo in the best possible way. Perfect for late-season stone fruits.

Plum Sorbet9/12
This plum sorbet is going to change your late-summer fruit strategy. And you don't even need an ice cream maker. Now that's easy and elegant.

Stanley Tucci’s Polenta Plum Cake10/12
A cake that's as rife with uber-ripe plums as it is Italian heritage. You're gonna love the gritty-in-a-good-way texture and buttery taste.

How to Preserve Stone Fruits11/12
An innovative and enticing way to preserve summer's most ephemeral luxury for indulging all year long.

Stone Fruit Slump12/12
Equal parts bohemian and tradition, this stone fruit slump marries the best aspects of cobbler and cake to sweet, sweet effect.