Apple and Plum Cobbler
'Tis the season for harvesting your fruit trees and gardens. If you are looking for apple and plum options look no further than this Apple and Plum Cobbler.
This dessert runs a tiny bit sweet (it’s supposed to) but if you think this might bother you, you could reduce the sugar in the filling by 3 tablespoons. Or, instead of ice cream, you could offset the sweetness with a spoonful of crème fraîche , mascarpone or unsweetened whipped cream on top.
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea or table salt
3/4 cup milk
2 medium apples, peeled
3 small or 2 medium plums, no need to peel
3/4 teaspoon ground cinnamon
Heat your oven to 350°F. Place butter in a 2 to 3-quart (3 was recommended, but I had a lot of extra space) baking dish or a 7×11-inch cake pan. Place pan in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.
Whisk together the flour, 3/4 cup sugar, baking powder and salt in a small bowl and stir in milk. Mix until smooth. Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess. Cut apples into 8 wedges, small plums into 4 wedges and medium ones into 4 to 6. Space fruit over batter. Sprinkle with cinnamon and the remaining sugar. Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.