Plum Cobbler by brianjwood

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Plum Cobbler
Submitted by brianjwood on September 13, 2002 at 5:42 am

DESCRIPTION
Plum Cobbler

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I love cobblers in any shape or form. I hope you do!
Cheers, Brian
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Plum Cobbler

21/2lb medium-sized plums
2 oz golden caster sugar
For the topping:
2 tbsp flaked almonds
6 floz buttermilk or same quantity milk with a squeeze of lemon juice
8 oz plain flour, sifted
3 lvltsp baking powder
1 lvltsp ground cinnamon
4 oz cold, hard butter, cut into pieces
1lvltbsp demerara sugar, mixed with 1 level teaspoon ground cinnamon
pinch of salt

You will also need a baking dish about 9 in (23 cm) in diameter and 2 in (5 cm) deep.
Pre-heat the oven to gas mark 7, 425°F (220°C). To prepare the plums, slide the tip of a sharp knife, following the natural line of the fruit, all around each plum through to the stone. Then, using both hands, give it a twist and divide it in half. Remove the stone and cut each plum into quarters. Now all you do is arrange the fruit in the baking dish, scattering the caster sugar as you go. To make the topping, place the sifted flour, 1/2 a level teaspoon of salt, baking powder, cinnamon and butter into the bowl of a food processor. Then switch on and give it a pulse (on/off) action several times, until the mixture resembles fine breadcrumbs. Then pour in the buttermilk or milk and lemon juice mixture, and switch on again briefly until you have a thick, very sticky dough.
Now spoon tablespoons of the mixture over the fruit in rocky mounds – the more haphazardly you do this, the better. Lastly, sprinkle the sugar and cinnamon all over, followed by the flaked almonds, then pop the dish on to a high shelf in the oven for 30 minutes, or until it is a crusty golden brown.
Serve the cobbler warm from the oven.
Serves 6
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