Plum Perfect

I picked up this perfect little box of plums at Eastern Market yesterday and couldn’t wait to get home and make a peach plum cobbler. Stone fruit at it’s perfect ripeness comes off the pit with such ease, whipping up a dessert for breakfast seems like a no-brainer!

Peach Plum Cobbler

2 pounds peaches, cut into thick wedges
2 pounds plums, cut into thick wedges
2/3 cup sugar
3 tbsp cornstarch
2 tbsp packed light-brown sugar
1 tbsp lemon juice
Pinch of salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into small pieces
1 tsp vanilla extract
1 cup plus 2 tablespoons heavy cream, plus more for brushing

Preheat oven to 375 degrees.

Stir together peaches, plums, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, and a pinch of salt in a large bowl. Transfer to a 2-quart baking dish; set aside.
Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas. (Or do this part in the food processor)
Add vanilla extract. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Arrange dough over the filling. Brush dough with cream, and sprinkle with sanding sugar, if desired.
Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 30 minutes before serving.



Leave a comment

Filed under breakfast, dessert, Food, Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s