It’s not every day that I get the opportunity to spend time with my brother. Let’s back up a bit … I have two brothers but, I am referring to the one that lives in British Columbia. He’s come out, for a month, to spend time with family and friends. Almost always, he stays with me and then just ventures out when he meets up with friends, etc.
Last night, he decided to sweeten our evening with a treat. He surprised us all by making us a delicious Plum Cobbler. It smelled amazing, and tasted even better. I especially loved the orange zest flavour that lingered long after the sweet/tart plum flavour.
The dessert is simple to make. Might I suggest waiting for it to cool slightly? I may have burned the roof of my mouth due to my impatience! I loved it just the same.
Thanks Dave! xox
If you’d like to make the dessert, here is the recipe:
BISCUIT-TOPPED PLUM COBBLER
Simple to make: classic biscuit-topped plum cobbler.
Prep time: approx. 20 minutes. Cook time: approx. 40 minutes. Yield: Serves 6
3/4 cup plus 2 Tbsp (170 g plus 30 g) of white sugar (option: reduce to 1/2 cup for a tarter cobbler)
4 cups of cored and sliced fresh plums (approx. 10-18 plums, depending on the size of the plums)
2 Tbsp 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
1 Preheat oven to 350°F (175°C).
2 In a large bowl, combine 3/4 cup white sugar, plums, cornstarch, orange zest, and cinnamon. Place the fruit mixture in a 2-quart casserole.
3 In a medium bowl, combine the remaining 2 Tablespoons of sugar, flour, baking powder and salt. Cut the butter in until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened (do not over mix).
4 Drop the batter in large spoonfuls onto fruit mixture.
5 Bake in a 350°F (175°C) oven for 35 minutes, until the cobbler topping is nicely browned and the filling is bubbly.
OPTION: Serve with whipped cream, or vanilla ice cream.