You can use apricots, peaches, blueberries, cherries…

6 T sugar, divided
plums, halved and pitted, enough to cover the bottom of the baking dish
3 eggs
1-1/3 cups milk, or a combo of milk and cream; or yogurt and milk
2/3 c all-purpose flour, white or whole wheat
1-1/2 t grated lemon zest
1/2 t ground cinnamon
2 t vanilla
pinch salt
2 T confectioners’ sugar, optional

1. Preheat the oven to 375ºF. Butter a 10 inch pie plate or gratin dish and sprinkle 1 tablespoon of sugar over the bottom.

2. Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender or in a bowl with a whisk, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process or beat until smooth. Pour over the fruit in the pan.

3. Bake for 50 to 60 minutes or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners’ sugar before serving, if you like.