Wednesday, August 15, 2018

Plum Cobbler


I have a seriously short attention span. Sometimes that worries me. Case in point, I was at the market the other day eyeballing the huge stack of local peaches. Peaches are one of my favorite fruits, so I was trying to decide which size bag I wanted to buy. I didn’t want to overdo it as I have done with things in the past (you know how I can be), so I decided to go for a 3-pound bag. I turned my body as I was reaching for the bag and, in the doing, spotted a sale on avocados. Before you could say “guacamole” I was standing by a bin full of avocados that were on special. I haven’t had guacamole in ages, and I love it on top of a turkey sandwich, and, hey, turkey is on sale at the deli! But, I thought to myself, I also need good bread. Hey! Fresh bread is on sale in the bakery. So, I picked out the best avocados from the bunch, bagged them up and put them in my cart, headed straight for the deli counter where I bought not only turkey, but ham that was also on sale, bread, and felt quite chuffed as I made my way to the checkout. It wasn’t until I got home and started unpacking things that I realized the checker had not rung up my peaches. Then I realized it was because they weren’t in my cart. Sigh.
I did have the great fortune to receive a good number of Melissa’s Organic Plum Bites, so I decided, why be locked into peach cobbler? I will make plum! It was exceptionally good, and I think I may make this again before the season is out. Plums are a favorite of mine, but if they’re not a favorite of yours, I really think you could probably use any stone fruit in this cobbler. It’s easy to make, and absolute heaven when topped with a large scoop of vanilla ice cream.
Plum Cobbler

3 lbs. Melissa’s Organic Plum Bites, seeded, cut into thin wedges
1/3 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1 teaspoon cornstarch

Topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
Few gratings fresh nutmeg
6 tablespoons cold unsalted butter, cut into small pieces
1/4 cup boiling water

Sanding sugar for top

Preheat oven to 425°F.

Toss plums with sugar, lemon juice, almond extract, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of the oven 10 minutes.

While plums are baking. Place all topping ingredients EXCEPT WATER into a food processor, and pulse until mixture resembles coarse meal. With motor running, stream in water just until combined.

Remove plums from oven and drop spoonfuls of topping over them. (Topping will spread as it bakes.) Sprinkle with sanding sugar, if desired. Bake in middle of oven until topping is golden, about 20-25 minutes.

These Simple Plum Tarts are another super simple, delicious plum dessert.



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6 comments:

Cee Pluse said...

That plum cobbler looks delicious. I am not especially fond of plums, but I would eat this!

Have you seen this video on YouTube:

https://www.youtube.com/watch?v=6oHBG3ABUJU

It explains your short attention span (as well as my own) perfectly, and it is hilarious!

thel day said...

Looks so delicious and I love plums. I have to make this. I have plum trees, little blue plums. Thanks for sharing.

jmac said...

You cray cray just like me! Sounds EXACTLY like my trip to grocery today!!
Will prolly find that pint of half n half that I KNOW I put into my buggy...on floor of my car in a week. Going now to look for it one more time๐Ÿ™„

Alycia Nichols said...

Sounds to me like somebody’s got a case of the A.D.D.!!!๐Ÿคฃ Your mind was RACING in that produce aisle!!! I’ve never considered a plum cobbler. I’ve made and eaten my weight or more in peach and apple and blueberry cobblers over the years, but never plum. Seems like a reasonable fruit for a cobbler!๐Ÿ˜‹ Glad you enjoyed it!

The Lazy Gastronome said...

We have a cherry plum tree that is loaded with fruit. I'll have to give this a try. Thanks for sharing at the What's for Dinner party.

Miz Helen said...

The plums have been so pretty lately, I need to make this delicious Plum Cobbler. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
Miz Helen