I was invited out for dinner a couple of evenings back and as per usual I got the proverbial suckers on my butt and sat at my computer way later than I should have before thinking about what to make to take with for dessert and seeing I am still watching what I eat (sort of), I didn’t have any fruit in the house but did manage to find a tin of peaches in the pantry cupboard which immediately made me think of a cobbler and then naturally I went straight for John’s recipe.
I was a bit concerned the peaches would be to heavy for the magic to happen so a placed the mixture over the peaches as opposed to the other way around and just as I hoped, success and yes, I did enjoy a wee portion.
Also delicious with a ball of ice cream, or custard or lightly whipped cream
This is one of those MUST MAKE recipes. When I saw this on John’s From The Bartolini Kitchen blog, I immediately printed the recipe. To quote John on why it’s a magical cobbler, “the topping starts in the bottom of the baking dish but rises to the occasion during baking, giving you a perfectly formed topping to the rich fruit/berry filling.”
Now, firstly I must confess when making this the first time, I used a dish that was far too narrow and deep so the magic didn’t quite happen, although it was still absolutely scrumity! The reason the magic frizzled a wee bit is due to the fact that there was too much of a thick layer of fruit on top of the batter. I am putting it down to the fact that I was still traumatised by the rain damage to our home – sad but true, oh, and not reading the recipe correctly! So second round and a bigger dish et voila, a magic plum cobbler, oh and I also halved the recipe the second time around.
Magical Plum Cobbler
½ cup butter melted
1 cup all purpose flour
2 cups sugar – divided
1 tsp baking powder
½ tsp salt
1 cup milk
4 cups plums pitted and chopped
1 tbsp fresh lemon juice
Preheat the oven to 190°C.
Pour melted butter into a 23cm x 33cm x 8cm baking dish.
In a medium bowl, combine the flour, 1 cup sugar, baking powder, and salt and mix well.
Add the milk, mixing until just combined. Pour the batter into the baking dish containing the melted butter. Do NOT mix.
In a medium saucepan, combine the plums, lemon juice, with the remaining cup of sugar and bring to a boil over a medium high heat, stirring constantly.
Carefully pour the plum mixture into the baking dish. Do NOT mix.
Bake on a baking sheet in the centre of the oven for 40 to 45 minutes or until the top is golden brown.
May be served warm or cold, garnished with ice cream or whipping cream.