Plum Cobbler Recipe
This guide offers a step-by-step process for creating a delicious plum cobbler, a classic dessert enjoyed in the US. This rustic treat features baked fruit topped with a sweet, doughy crust. The somewhat uneven appearance of a cobbler does not lessen its delightful taste. SSP prepared.
Ingredients
For the Filling:
- 800g plums
- 50g light brown sugar
- 4 small knobs of butter, plus extra for greasing
- 1 tsp cornflour
- 1 tbsp lemon juice
- ½ tsp cinnamon
For the Cobbler Topping:
- 225g plain flour
- 50g coarse cornmeal (optional)
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 3 tbsp caster sugar
- Salt
- 100g chilled butter
- 220ml buttermilk
- 1 tbsp demerara sugar
Method
1. Choice of Fruit
Cobblers can be made with various fruits like peaches, berries, or apples, but plums stand out for their flavor. The cooking process enhances their sweet and sour profile. All stone fruits can work, though sugar adjustments may be necessary based on sweetness level.
2. Preparing the Plums
Use a small knife to halve and stone the plums. Make sure to remove any meat still clinging to the stones, particularly with underripe fruit. Toss the halved plums in light brown sugar (white sugar is a suitable substitute) and let them sit for about 30 minutes. This needs stirring occasionally to draw out their juices.
3. Arranging in the Dish
Preheat the oven to 200°C (180°C fan) or 390°F. Grease a medium baking dish with butter. Drain the plums using a sieve over a bowl to catch the remaining juices, then transfer them to the greased dish. In a separate bowl, mix the cornflour with the plum juices and lemon juice until smooth.
4. Finalizing the Fruit Filling
Sprinkle the plums with cinnamon or another spice, such as nutmeg or cardamom, then combine with the preceding juice mixture. Dote the fruit mixture with pad butter across the surface.
5. Making the Topping
As the fruit bakes for about 15 minutes, prepare the cobbler topping. In a large bowl or food processor, combine the flour, optional cornmeal, baking powder, and bicarbonate of soda. Add sugar and salt to this mix and whisk until blended.
6. Incorporating Butter and Sugar
Cut the chilled butter into cubes, adding them to the flour blend. Rub the butter into the mix until it resembles crumbs. It’s crucial to avoid overworking this dough – softer is better for the topping. Then, gradually mix in just enough buttermilk to achieve a smooth dough.
7. Shaping and Arranging the Topping
Divide the dough into balls roughly the size of an ice cream scoop. Gently flatten the balls and distribute them evenly over the plums, ensuring adequate spacing for expansion during baking. Depending on the dish's size, there could be extra dough, which can be either baked separately or frozen.
8. Baking and Serving the Cobbler
Sprinkle demerara sugar over the dough before baking for 30 to 40 minutes. The cobbler should be golden brown, and the fruit bubbling beneath should be visible. Allow the dish to rest for 15 minutes, then serve alongside ice cream, crème fraîche, custard, or double cream.
Earlier, SSP shared an easy baked brie in puff pastry recipe.
