You may recall that I shared a peach cobbler recipe a few weeks ago. Somewhere along the line, I mentioned having another recipe for cobbler, one where 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. How can this be?
Do you believe in magic?
I’ve made this cobbler more than a few times over the years. Peaches, plums, strawberries you name it, I’ve used them all. It’s an easy recipe, a fast recipe, and one that is sure to please everyone at your table. Just bear in mind that the topping of this cobbler, unlike the peach cobbler recipe I shared HERE, is more cake-like than biscuit. I happen to like them both and now you’ll have a choice.
The recipe is as easy as 1, 2, 3 …
Melt Butter in Baking Dish
Add Batter – Do Not Mix
Add Par-Cooked Filling – Do Not Mix
Bake while singing “Abracadabra!” and … Ecco!
Plum Cobbler Recipe
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose (AP) flour
- 2 cups sugar – divided
- 1 tsp baking powder
- pinch salt
- 1 cup milk
- 4 cups plums, pitted and chopped
- 1 tbsp fresh lemon juice
- ground cinnamon and/or nutmeg, to taste (optional)
- Pre-heat oven to 375 F (190 C).
- Pour melted butter into a 9 x 13 x 3″ baking dish.
- In a medium bowl, combine the flour, 1 cup sugar, baking powder, with salt and mix well.
- Add the milk, mixing until just combined. Pour this batter into the baking dish containing the melted butter. Do NOT mix.
- In a medium saucepan, combine the plums, lemon juice, with remaining cup of sugar and bring to a boil over med-high heat. Stir constantly. Remove from heat and add optional cinnamon and/or nutmeg.
- Carefully pour the plum mixture into the baking dish. Do NOT mix.
- Bake on a baking sheet in the center of a pre-heated oven for 40 to 45 minutes or until the top is golden brown. Alternately, you can forget to set a timer and eventually find a cobbler in your oven resembling the one in the final picture above
- May be served warm or cold, garnished with ice cream or whipping cream.
As mentioned, you can use whatever fruit or berry that you like for the filling. I’ve never used a thickening agent, like flour or cornstarch, for fear of it affecting the
cake’s formation magic.
Although the recipe lists cinnamon and nutmeg as optional, I rarely use them. I find that they can easily overpower a dessert, so, I use them sparingly in my cobblers, if at all.
It’s déjà vu all over again …
Today’s Blast from the Pasta, Spaghetti Aglio e Olio, is probably the most versatile of all pasta recipes. Prepared as written and you’ll be enjoying a delicious pasta dinner within minutes but that’s only part of the story. Saute some vegetables and you’ll have a great pasta primavera. Add some clams with a touch of white wine and you’ve got the classic pasta con vongole. The choices are endless and I prepare this dish, in one form or another, just about once a week. You can see the recipe by clicking HERE.
Coming soon to a monitor near you …
Branzino al Cartoccio
Although I’m the proud owner of some new, fancy schmancy equipment, I am still without a DSL. I have been promised, however, that service will be restored, better than ever, sometime this evening — and companies, especially very big companies, never ever lie.
Thanks for your comments and well-wishes.