If you have plum trees, then you know the incredible struggle of every plum on the tree ripening in a matter of days. I have been up to my ears in plums for the past week.
My mother made tons of jellies and jams every summer. However, my mother was one to cook breakfast every morning. We would eat jellies and jam on those warm homemade biscuits that she always made. I, on the other hand, only cook breakfast occasionally.
After a few attempts, I have a plum cobbler recipe that we have enjoyed. This cobbler is quite simple and delicious. It reminds me of a cobbler my grandmother made when I was growing up. The hardest thing about this cobbler is chopping all of the plums. Serve with vanilla ice cream for a special treat!
Plum Cobbler
Author:
Amye Melton
Ingredients
- 8 cups pitted and sliced fresh plums
- 1 c. light brown sugar
- ½ c. granulated sugar
- pinch salt
- 2 tbsp. amaretto, (optional)
- 3 tbsp. cornstarch
- Topping:
- 1½ c. self-rising flour
- ⅓ c. granulated sugar
- 8 tbsp. unsalted butter, cold and cubed
- ½ to ¾ c. heavy cream
- 1 to 2 tbsp. coarse sugar for topping
- Vanilla ice cream
Instructions
- Preheat oven to 375℉.
- In a large bowl combine the plums, sugars, salt, amaretto, and cornstarch. Spoon into a 9 to 10-inch cast iron skillet.
- In a medium bowl combine the flour and sugar. Add the butter and using a pastry blender, cut the butter into the mixture until it resembles coarse meal. Add the cream and mix gently. You are looking for a wet, sticky dough. Add more cream a tablespoon at a time if the mixture is too dry.
- Drop the dough on top of the plum mixture. (It is messy, but I do this with my fingers.). Sprinkle with coarse sugar.
- Bake until golden brown and the filling is hot and bubbling, 30 to 45 minutes.
- Serve warm with ice cream, if desired.