33 Plum Recipes to Make While the Summer Stone Fruit Is In Season

Galettes are already like lazy pie—add puff pastry and it’s even easier. This one takes under an hour to make, start to finish.

One of the many perks of upside-down cake is that it practically decorates itself. This one is made with whole wheat flour in the batter, so it kinda tastes like a PB&J.

It’s practically no-cook, feeds a crowd and won’t wilt when you set it out in 90-degree weather—what more could you ask for?

With freshly toasted bread and plenty of creamy cheese, this is basically a charcuterie board recipe masquerading as a salad. No complaints here.

We like to get our fruit fix as early in the day as possible.

Pair it with a scoop of vanilla ice cream for dessert, then serve the leftovers with coffee for breakfast.

Chocolate and plum is a surprising combination that we happen to adore. The earthiness of the doughnuts paired with a sweet-tart glaze is just *chef’s kiss*

They’re only six ingredients, but they look (and taste) so fancy.

Grilled stone fruit and candied nuts? This is our kind of salad.

If you’re not familiar with this traditional French dessert (which tastes kind of like a fruit custard), you only need to know two things: It’s both effortless and tasty.

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Is it acceptable to eat this for breakfast? You don’t need permission. Just go ahead and do it.

A summer galette is a glorious thing, and this one is even plant-based. We’re not mad about it at all.

Juicy plums, fresh basil, creamy burrata—make it for a dinner party and watch it disappear.

Is this a salad or is this a work of art? (Trick question: It’s both.)

A shrub is kind of like a cocktail, but instead of booze, it has vinegar. If it sounds crazy, we promise it’s actually just crazy delicious.

Glossy doesn’t even begin to describe it. We’ll take two slices, please.

Corn flour complements the fruit to a tee and makes this dessert totally gluten-free. Win-win.

We’re suckers for a savory pie—this is no exception. Think of it as a charcuterie plate in tart form.

If you want to get fancy without putting in too much effort, grill your fruit. It never fails to incite oohs and ahhs.

The combination of sweet and savory is the key to our heart.

Keep a few jars in the pantry and you’ll have summer all year round.

This is one time it’s worth busting out the ice cream maker.

You bring the fat, juicy plums you scoped out at the farmers market; we’ll bring the rosé.

Plums and streusel topping are a match made in heaven. The only thing this needs now is a scoop of vanilla ice cream.

Even if your plums are on the tart, not-quite-ripe side, you won’t remember once they come out of the oven tucked into this cake.

The plums are roasted with brown sugar for maximum flavor.

We never thought muffins could be wholesome until we met these. They’re studded with juicy plums and a cinnamon streusel, but aren’t too sweet.

This one is best served straight from the oven, with a scoop of ice cream on top.

Make a pitcher before heading out to the patio for happy hour.

Behold, a plant-based dessert that’s ready to eat in an hour. (Don’t worry, non-vegans will love it too.)

It’s gluten-free and tastes equally scrumptious with another nut swapped for the pistachios.

Psst: Pluots are technically a cross between Japanese plums and apricots, but if you can’t find them at the market, regular plums are just as tasty.

Cherries, peaches, plums and an irresistible basil dressing—this is summer on a plate.