Ripe plums are tossed with sugar, cornstarch, and a touch of cinnamon and vanilla, then baked until they turn syrupy and deeply fruity around the edges. The topping is built from rolled oats and brown sugar, worked into cold butter until it turns craggy and coarse, so it bakes up crisp and golden while the fruit bubbles up underneath. It's the kind of dessert that fills the kitchen with warm cinnamon-plum smell and gets even better after a short rest out of the oven. A scoop of vanilla ice cream or a spoonful of whipped cream on top turns it into a proper end-of-dinner treat. This one's a great pick for a gluten free dessert table, since the whole thing comes together in one dish with no fussy technique required.
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Preheat the oven to 375°F (190°C). Lightly butter a 9-inch baking dish.
In a large mixing bowl, toss the plum wedges with the granulated sugar, cornstarch, cinnamon, and vanilla extract until evenly coated. Pour the mixture into the prepared baking dish and spread into an even layer.
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