1/2 cup sugar; divided
4 cups pitted and sliced Washington prune plums
1 cup flour; divided
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
1/3 cup lowfat milk
1 to 2 tablespoons packed brown sugar
Reserve 1 tablespoon sugar. Mix remaining sugar; plums, 2 tablespoons flour, and spices; place in 8–inch cake pan. Combine and mix remaining flour, reserved 1 tablespoon sugar, baking powder and salt. Add butter and cut into flour mixture until mixture resembles coarse cornmeal. Add milk to flour mixture and stir until moistened. Spoon 8 mounds of dough on top of plum mixture. Sprinkle brown sugar over dough. Bake at 425°F 25 to 30 minutes or until plum mixture bubbles and thickens and topping browns.
Quick Version: Dough may be prepared according to package directions using buttermilk baking mix. Or, prepared biscuit dough may be substituted.
Serving suggestion: Excellent with ice cream, whipped cream or whipped topping.
Per Serving: 178 Calories, 0.4 g protein, 33.4 g carbohydrate, 5.7 g fat (26% Cal. from fat), 1.0 mg cholesterol, 1.9 g dietary fiber, 258 mg sodium.