Craving for Cobbler

So if like me, you had always heard of grandma’s peach/plum/cherry cobbler on tv growing up but had never actually tasted cobbler…please do yourself a favour and get in the kitchen right this MINUTE (ok well when you finish reading this recipe) and make this for yourself, your family, your friends, your neighbours, your co-workers…dang you gonna want to make it again and again…it’s so freaking delicious!

If you’ve been searching for that ‘cakey-fruity-doughy-warming-sticky-sweet-totally-scrumptious- omg-heaven-in-my-mouth’ dessert…well this is it kids!

It’s also probably one of the easiest and quickest baked desserts I’ve made!

So it starts with you having some leftover plums (or peaches, cherries, blueberries…insert whatever fruit your ‘lil heart desires!)

I had some of these beauties lying around:

You will need:

• 3/4 cup plus 2 Tbsp of white sugar (you could use brown sugar if you prefer and depending on the tartness of your chosen fruit you could greatly lessen the amount of sugar used)
• 5 large plums seeded and sliced into quarters (or double the quantity if the plums are quite small)
• 2 Tbsp corn starch
• 1/4 teaspoon ground cinnamon
• 1 cup  all purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup baking margerine (or butter)
• 1/4 cup milk
• 1 egg, lightly beaten

Method:

1) Mix in a bowl: the plums, cornstach, cinnamon and 3/4 cup of sugar, make sure the plums are coated evenly with the powdery mixture

 

2) You will leave the above mixture aside while you work on the scone like topping for the cobbler…the plum mixture will start to macerate in it’s own juices while sitting in the powdery mixture

3) In another bowl combine the rest of the sugar (2 tablespoons), flour, baking powder and salt. Now add the baking margerine (it must be cold when added)

4) Now start to break up the margerine into the flour mixture either by rubbing the margerine between your fingers within the flour mixture or cutting it up with knife…I prefer using my hands…the warmth from your fingers makes the margerine soften quite quickly and I find it lends to a better crumb

5) Keep working this mixture till you have a bowl of rough crumbs

6) Once your mixture looks like the above, you can now add in the lightly beaten egg and milk and stir

7) Now, arrange your plums in a pie dish (pour all the juices into the pie dish as well)

8) You will now cover these ruby beauties with the doughy mixture

9) Pop it into a 180° Celsius oven and bake for about 35-40 minutes

10) Poke a toothpick or knife into the cobbler at around the 30 minute mark to check if it’s done…the toothpick/knife should come out clean (no dough mixture)…you will get some residual plum juices mixture on it though…that will be normal

11) Take your piece of baking handiwork out the oven, and stop drooling

12) Serve alone, as done in the first delicious picture above…the 'lite' version as compared with the more decadent indulgence below served with vanilla ice cream

13) Take a bite and swoon

What’s your favourite dessert or new dessert recipe that you’ve tried that has blown your socks off ?