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Author Notes: Cobbler is so simple to make, it's absolutely delicious, and it's good any season of the year. Of course, using the bounty of summer's wonderful produce is one of the best ways to enjoy this rustic American treat. I used plums, blood plums to be exact, spiced gently with cinnamon, nutmeg, and allspice, and topped it with a tender crust with a little cornmeal for texture. Enjoy with ice cream or just plain heavy cream poured right over. —sdebrango
Food52 Review: Plum delicious is my assessment of this easy cobbler that combines plums, spices, and a topping of buttery, cornmeal-infused batter. Perhaps it was the addition of sour cream to the batter that added to the richness of the dish, but it meant that the cobbler was great even without ice cream or a whipped cream topping. The whole dessert was easy to assemble. Warm out of the oven, spicy plums riffed off of the rich and sugary topping. The only change I would make is to add a bit of cornstarch to the sugar added to the plums. My plums were very juicy and could have benefited from a little thickener. —lakelurelady
Makes four 8-ounce ramekins
- 6 large ripe plums sliced into approximately 1/2-inch slices
- 1/4 to 1/2 cups brown or turbinado sugar (amount depends on how sweet you like it and how sweet the plums are)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- Pinch of salt
- For the crust:
- 1 cup flour
- 1/4 cup cornmeal
- 2 tablespoons brown sugar + a little more to sprinkle on top of each cobbler
- 1/2 teaspoon salt
- 3 tablespoons cold unsalted butter in tbs size pieces
- 1/4 cup sour cream
- 1/4 cup cold milk
- Combine sliced plums with sugar and spices, stir, and set aside. Preheat oven to 375° F.
- Place dry ingredients in a mixing bowl, add the butter, and work it into the dry ingredients with your hands or a pastry cutter until it resembles pea-sized crumbs. Add the sour cream and milk, and stir just to combine.
- Spoon your plums into ramekins, then spread enough of the dough on top to cover the fruit. Sprinkle with a little brown sugar (optional). Place ramekins on a sheet pan and bake for 30 minutes or until the crust is golden brown and the fruit is bubbly.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.