1/2 c Light brown sugar -; (firmly
-packed)
2 tb Cornstarch
1/2 ts Cinnamon
2 1/2 lb Prune plums or other plums;
-pitted, quartered
2 tb Fresh lemon juice
2 tb Unsalted butter; cut into
-bits
1 c Granulated sugar
3/4 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
3/4 c Sliced almonds
1 lg Egg; beaten lightly

In a large bowl whisk together brown sugar, cornstarch, and cinnamon. Add
plums, lemon juice, and butter. Toss mixture well and spoon into a shallow
3-quart baking dish. Preheat oven to 375 degrees. In a food processor pulse
together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds
until almonds are ground finely. Add the egg and pulse until blended. Spoon
flour mixture over plum mixture, pulling some plum wedges up for
presentation. Sprinkle remaining 1/4 cup almonds over cobbler. Bake cobbler
in the middle of oven 45 minutes, or until golden and bubbling, and cool on
rack. Serve cobbler warm or at room temperature. This recipe yields 12
servings.