It was cool enough to bake this weekend and there were prunes at the farmer's market.
A simple prune crisp (recipe from Tom Douglas' Seattle Kitchen Cookbook). The topping freezes well, making it easy to make a small crisp if desired.
But it's going to get hot again, so I tried out my new popsicle molds (love them!).
Plain yogurt that I sweetened with just a touch of powdered sugar and plum/prune jam, inspired by this recipe. I've continued to make a small batch of jam each week with about 2 cups of fruit and about 1/3 cup sugar or honey.
I think I'll try peach next, or maybe blackberry...