Updated Friday, September 6th, 2013
Total Time: 1 hour
Hands On Time: 30 minutes
Yield: 6 large or 8 small servings
Kate Jennings will sometimes add lavender or lemon thyme to this Plum & Raspberry Cobbler, but we present it here in its basic form, scented with cinnamon and ginger.
In a medium-size pot over medium-high heat, stir together the fruit, sugar, butter, cinnamon, and salt until the plums are tender and release some of their juices, about 6 minutes. Set aside.
Preheat your oven to 425°. In a medium-size bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, cinnamon, and ginger. Add the butter, and use your fingers to work it in until it's mostly blended, with some pea-sized pieces remaining. Add the cream, and stir with a wooden spoon or spatula until evenly moistened (lumps are fine).
Divide fruit among 6 large or 8 small oven-safe ramekins. Top generously with dough, and sprinkle with sugar. Bake until topping is golden brown and fruit is bubbling, 30 to 40 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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