Plum Cobbler
Lia Soneson
Ripe, sweet-tart plums come alive under a golden, buttery biscuit topping in this warm cobbler. Gather ripe plums and assemble this rustic treat, which is easy to tackle, and is even better when enjoyed with a scoop of vanilla ice cream. Perfect for dessert, (or for breakfast, you choose)!
Plum Cobbler
Serves 4-6
Plum Filling Ingredients:
2-1/2 lb fresh plums, pitted and sliced into small crescents
1 tablespoon lemon juice, freshly squeezed
2 tablespoons granulated sugar
1/4 cup brown sugar
3 tablespoons corn starch
1/8 teaspoon salt
Biscuit Topping Ingredients:
2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
1/2 cup chilled butter, diced into 1/2-inch cubes
3/4 cup milk, plus 2-3 tablespoons
2 teaspoons vanilla extract
Topping Ingredients:
2 tablespoons butter, melted
1 tablespoon Demarara sugar
1/4 teaspoon cinnamon
Serve with:
Vanilla bean ice cream
Directions:
1. Preheat the oven to 400 F.
2. In a large bowl, combine the plums, lemon juice, granulated sugar, brown sugar, corn starch, and salt. Combine until the plums are coated with the mixture.
3. Pour the coated plums into a 9-inch cast iron skillet. Spread the fruit mixture evenlyand bake in the preheated oven for about 20 minutes to jump start the baking process.
4. Meanwhile, prepare the biscuit topping. In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Stir evenly to combine the ingredients.
5. Add half of the diced butter to the flour mixture and combine with a pastry blender or fork. Add the remaining diced butter and continue to blend, leaving pea-sized pieces of butter.
6. Add the vanilla extract to the milk. Add the milk mixture to the flour-butter mixture, and stir together until a rough dough is formed.
7. Remove the plums from the oven, and spoon the dough on top of the cooked plums, allowing some of the fruit to show. It's okay if it looks rustic! Brush the biscuit dough with the melted butter. In a small bowl mix together the cinnamon and Demerara sugar and sprinkle the mixture over the top of the dough.
8. Return to the oven and continue baking in the hot oven for 20-30 minutes, or until the topping is cooked through, lightly browned, and the plum mixture is bubbling.
9. Remove from the oven, and cool for about 30 minutes. Serve with a healthy scoop of vanillabean ice cream.