Sugar-Crust Plum Galette

chopped plums

One of my favorite tricks for baking is using turbinado sugar.  I top muffins and banana bread with it, and I find especially handy in adding crunch to pie crust.  Tart plums tossed in brown sugar find a happy home in just such a sugar crust.  As with most pies and pie-like things, I recommend this with a cup of strong coffee to start the day.

turbinado sugar

Sugar-Crust Plum Galette


1 pie crust

2 lbs. chopped plums
1/2 c. light brown sugar
1/4 c. granulated sugar
1/4 c. flour
1 tsp. cinnamon
1 tsp. vanilla extract


Preheat oven to 375 degrees.  Roll out pie crust to form a large circle – about 11 or 12 inches in diameter.  Transfer to a sheet tray.  Toss plums with the remaining ingredients.  Mound plums in the center of the pie dough, and spread out toward the edges, leaving about 3 inches for the seam (or more if you, like me, enjoy more sugary crust bits.)  Fold up the crust to cover the plums, leaving an ample ‘window’ of plums open.

Bake galette for approximately 35-45 minutes, or until sufficiently golden-brown and delicious.   Whip cream and/or vanilla ice cream are welcome additions.

sugar-crust plum galette


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