We’re wild about plum desserts. The plum has enough tang to stay interesting in a sweet dessert, and it also tends to bake into a jammy, gooey texture we adore. So we just had to try this totally classic recipe from Marian Burros. The New York Times republished this recipe annually for nearly twenty years, in response to reader demand, until Burros told readers to just cut it out and laminate it inside their cupboard!
