Yellow Plum Cobbler
A fruity cobbler is one of the quickest, most comfortable and delicious morning sweets you can put on your breakfast table, with short preparation (unlike my Friday's brioche) and a satisfying result! The pastry is a smooth scone dough with sour cream, thrown together in just a few minutes. It turns into a light golden crust lying on top of the fruity filling like fluffy clouds.
Plums are my favourite addition to this dish and yellow plums are my latest discovery for desserts. It's not only the warm glowing colour that's so striking, it's their honey sweet taste. Uncooked, they aren't too far away from blue plums, just a bit sweeter, but when they are cooked, seasoned with a little cinnamon, they develop a very deep flowery taste, almost like rosewater. Their fragrant sweetness made me choose them for this easy pie. My cobbler is made with just a little sugar, you could also use the pastry for a savory pie, but when the yellow fruit kicks in, the sweet richness takes over. Warm and fragrant, I couldn't stop shoveling one portion after the other onto my plate!
Yellow Plum Cobbler
You could replace the yellow plums with red plums and add a few drops of rosewater.
For 4 people you need
yellow plums, sliced, 600g / 1.5 pounds
granulated sugar 4 tablespoons
ground cinnamon 1/2 teaspoon
For the pastry
plain flour 200g / 7 ounces
granulated sugar 2 tablespoons plus 1 tablespoon for the topping
ground cinnamon 1/4 teaspoon
baking powder 1 1/2 teaspoons
a pinch of salt
butter, cold, 100g / 3.5 ounces
sour cream 160ml / 5.5 ounces
Set the oven to 190°C / 375°F (fan assisted oven).
Spread the plums in a baking dish and coat with the sugar mixed with cinnamon.
For the pastry, combine the dry ingredients. Cut the butter with a knife into the flour until there are just crumbly pieces left. Continue with your fingers, rub the buttery pieces into the flour until combined. Mix in the sour cream with a spoon until combined. Break the soft dough into pieces, gently flatten them and put them on top of the plums, they should be almost covered. Sprinkle with a tablespoon of sugar and some more cinnamon if you like and bake in the oven for 35 minutes or until golden brown on top. Serve warm.
