Saturday, July 24, 2010

plum cobbler

We are officially overrun with plums. Not only are they packed (and ripening hastily) on the tree in our backyard, but the CSA delivery has included a bag of plums the past two weeks in a row. When I was assigned dessert-duty for the BBQ we attended this evening, I knew that I would need to make something plumy.

The cobbler was a hit. It came together quickly and incorporated a lot of ripe plums. I used a mix of damask plums from our tree and Santa Rosa plums from the weekly box. Here's what I did:

Plum Cobbler

20 plums, pitted and sliced 1/2" thick
1 c. sugar
2 1/2 Tbsp. cornstarch
1 tsp. vanilla

2 c. flour
5 Tbsp. sugar, divided
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon, divided
1/2 c. butter, chilled and cut into 1/2" cubes
3/4 c. + 2 Tbsp. whipping cream
1 large egg

Preheat oven to 400 degrees. Toss plums with sugar, cornstarch and vanilla in a large bowl. Bake 30 minutes in a 13x9x2 glass baking dish.

Meanwhile, mix flour, 3 Tbsp. sugar, baking powder, salt, and 1/4 tsp. cinnamon in a large bowl. Add butter and work into coarse meal with a fork or pastry cutter. Whisk 3/4 c. whipping cream and egg in a small bowl. Stir cream mix into flour mix until just blended. Gently knead dough in the bowl until it comes together.

Remove plums from oven and stir. Break off golf ball-sized pieces of dough and arrange over plums. Brush dough with cream. Mix remaining 2 Tbsp. sugar and 1/4 tsp. cinnamon. Sprinkle sugar mixture over dough. Bake about 30 minutes, until biscuits are browned.

We enjoyed our plum cobbler topped with vanilla ice cream.

1 comment:

  1. Sounds great! I love the look of your biscuits. What's the difference between the two plums? Would you use both again, or was one better for the cobbler than the other?


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