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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