Spiced Plum Cobbler
When summer rolls around and there are what seems like endless stalls of delicious fruit and vegetables to choose from at the farmers market my thoughts turn to pies in all forms. A cobbler although not considered a pie is similar in principal. Plums are one of my favorite summer fruits and I literally am like a child in a candy store when I see all the wonderful varieties at the market. I saw these gorgeous blood plums the other day and bought a lot of them, most I eat a la naturale, but with the rest I make spiced plum jam and this simple cobbler. The crust was inspired by the galette dough with a little extra sugar and less liquid, making it biscuit like. I used the plums, skin and all, and gently spiced them. It’s wonderful served warm with vanilla ice cream or just a little thick heavy cream.
1 cup all purpose flour
1/4 cup cornmeal
2 tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbs cold unsalted butter cut into tbs size pieces
1/4 cup sour cream
1/4 cup cold milk
Cut the butter into the dry ingredients, add the sour cream and milk and mix just until combined.
Fruit and Assembly
6 ripe plums (I used blood plums) cut into 1/2 inch thick slices
1/4-1/2 cup brown or turbinado sugar (more or less depending on your taste and sweetness of fruit
1/4 tsp cinnamon
pinch of nutmeg (1/8 tsp)
pinch of allspice (1/8th tsp)
Combine plums, sugar and spices, stir.
Place spiced plums in 4 (8 oz size) individual ramekins. Spoon the dough over the plums, spread so it’s covering almost all of the fruit, sprinkle top with a little sugar (optional) and bake at 375 degrees for 30 minutes or until cobbler is golden brown and bubbly.