I’m tired…. like eyeballs hurt, huge bags under my eyes, “Ally, you look really tired” tired…
It’s never good when people call you out on it.
The last few weeks at work have been crazy. We’ve got a deadline today and it’s been balls to the walls insane.
But the one thing that always gets me through is a little baking session. Nothing relieves stress better than a little chopping, blending, mixing, and taste testing.
Cobbler is the perfect dessert to transition from summer to fall. It’s warm and comforting but still fresh with fruit of the season.
For this cobbler I used plums. A friend has a tree outside her house and brought me a big bag of them on Friday. I was so excited. Probably too excited for a bag of plums…
I’ve never baked a lot with plums, but really plums are never the star of the show…
It’s always peaches, nectarines, and cherries… well this one goes out to all the plums.
P.S. – Did you know that plum pudding doesn’t have any plums in it?!? I learned that on my google recipe search… so deceiving.
Anyways…. Plum Cobbler actually has plums in it! So start with plums cut into 1 inch pieces. I had smaller plums and just quartered them.
Once the plums are cut, add sugar and a little cornstarch and the filling is done!
While the fruit macerates, start on the biscuit topping. If we are all being honest, the point of a cobbler is the BISCUIT topping.
Start with corn meal, flour, sugar, baking powder, and candied ginger. Pulse together and add in the cubed butter.
FYI – This probably isn’t for the figure watching crowd… there is a lot of buttah (see above). Consequently, it is ridiculously delicious.
I substituted almond milk for regular milk, as well as adding in some warm spices (cinammon and nutmeg).
Once the dough is ready, pour the plum filling into the baking dish and drop spoonfuls of the dough on top. Easy as that! A sprinkle of turbinado sugar really just sets it over the top.
I went with 4 smaller sized portions, plus a single serving just for me! Taste-testing required.
I love the bright fuschia color of the cooked plums.
The tartness combined with the crunchy sweetness of the biscuit is the most perfect combination.
I’ve got just what I need to get me through today. Now, if only I could find the time to get my fall decorations up…
Here’s How to Do It:
Slightly Adapted from Huffington Post
- 4 pound(s) plums, cut into 1-inch cubes
- 3/4 cup(s) sugar
- 2 tablespoon(s) cornstarch
- 2 cup(s) all-purpose flour
- 1/2 cup(s) cornmeal
- 3/4 cup(s) sugar
- 2 tablespoon(s) minced candied ginger
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) kosher salt
- 2 stick(s) cold unsalted butter, cubed
- 3/4 cup(s) almond milk (or regular milk)
- 1/8 tsp Nutmeg
- 1/2 tsp Cinnamon
- Turbinado sugar for sprinkling
- Make the filling: In a bowl, toss the plums with the sugar and cornstarch and let stand for 10 minutes.
- Make the dough: Preheat the oven to 375°. In a food processor, pulse the flour with the cornmeal, sugar, candied ginger, baking powder, salt, nutmeg, and cinnamon. Add the butter and pulse until crumbly. Add the milk and pulse until moistened.
- Spread the filling into your chosen baking dish (this makes enough for a 9×13). I used 3 mini loafs, a 4X4, and a mini ramekin. Scoop mounds of dough over the filling and sprinkle lightly with turbinado sugar. Bake in the center of the oven for 50 minutes to an hour, until the fruit is bubbling and the topping is golden and crisp. I baked my smaller versions for about 40 minutes, you mainly just want to check on it when it gets close and you can start to really smell it.
- Let cool briefly before serving warm.
- Recommended serving suggestion: whip cream and/or ice cream would be perfect pairings.