A perfect Labor Day dessert or breakfast. I actually ate mine for breakfast this morning. It was delicious. Early fall Granny Smith apples meet late summer red and black plums.
This recipe was adapted from the September ’14 issue of Food & Wine magazine. It called for all-purpose as well as rye flour and corn meal. I could not find any rye flour, so I substituted whole wheat flour. It still made a very tasty, nutty and quite attractive crust. If anyone can advise me on where to get rye flour, I would appreciate it.