The plums on the trees in my neighborhood are ready and ripe. My neighbor gave me these gorgeous and delicious plums yesterday and I’m wondering if I should just eat them whole or make a plum cobbler. So I did both!
This recipe calls for 3/4-cup of sugar to go with about 4 cups of sliced plums. I’ve cut it back to a 1/2-cup, which I recommend if you like your cobbler a bit more tart.
• 1/2 to 3/4 cup plus 2 Tbsp (170 g plus 30 g) of white sugar
• 4 cups of seeded and sliced fresh plums (Santa Rosa plums work best), 10-18 plums depending on the size of the plums
• 2 Tbsp instant tapioca (or cornstarch)
• 1 teaspoon grated orange zest
• 1/4 teaspoon ground cinnamon
• 1 cup (110 g) all purpose flour
• 1-1/2 teaspoon baking powder• 1/4 teaspoon salt
• 1/4 cup (50 g) butter
• 1/4 cup (60 ml) milk
• 1 egg, lightly beaten
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 3/4 cup white sugar, plums, instant tapioca, orange zest, and cinnamon. Place the fruit mixture into a 2-quart casserole dish.
- In a medium bowl, combine the remaining 2 Tablespoons of sugar, flour, baking powder and salt. Cut the butter in with a fork, pastry blender, or your (clean) hands until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened (do not over-mix).
- Drop the batter in large spoonfuls onto the fruit mixture.
- Bake in a 350°F (175°C) oven for 35 minutes, until the cobbler topping is nicely browned and the filling is bubbly.
Enjoy the fruit of the season, and I hope to see all of you soon!
Chef Poppy (recipe adapted from Simply Recipes)