Too much of a good thing.
We officially have too much fruit in our backyard. It’s a frantic race to hand out bagfuls of plums, apples, and pears to our neighbors and coworkers.
Then comes the look. The look that comes with “ohh…uh, cool. More plums….”
Well fine then, the bees seem pretty content eating the plums. At least they are grateful (even though trying to clean up the dropped fruit while tip-toeing around bees isn’t so pleasant!)
It’s time to get creative.
This recipe is made for Santa Rosa plums but most likely any type of plum will do. If you are using Santa Rosa plums, this should put a slight dent to your plum crop. Do not skimp on the sugar because the skins of the plums are quite tart. The plum ‘filling’ reminds me of cranberry sauce in terms of tartness. I’ve found that a dollop of whip cream or ice cream pairs beautifully with the cobbler.
Adapted from Bettycrocker.com and simplyrecipes.com
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
4 cups sliced fresh unpeeled plums (no need to keep the juice that may result from putting and slicing the plums!)
1 teaspoon lemon juice
3 tablespoons butter, frozen and then grated.
1 cup Gold Medal® all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Whipping (heavy) cream or vanilla ice cream, if desired
1. Heat oven to 400ºF.
2. In a large bowl, combine 3/4 cup white sugar, cornstarch, and cinnamon. Gently add in the plums and place the fruit mixture in a 2-quart casserole.
3. Combine grated butter, 1 tablespoon sugar, baking powder, and salt in medium bowl. Mix in milk until mixture forms soft dough (mix until just incorporated!) Drop by 6 spoonfuls onto plum mixture.
4. Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipping cream.