pecorino!) I believe you have it in you. Since I wanted to feel better eating it at breakfast, I only used 2/3 c sugar in the batter and 2 Tbsp on top and subbed in 1/3 c whole wheat flour. When I learned this recipe it was called Cuppa Cuppa cake because it had a stick of butter and a cup of everything else and fruit for the bottom of the pan, as much as you had on hand. Plum and apples are an interesting combo. Divine. I should, after seeing your recipe. I like it best with berries, but have been known to choke some down when made with other fruit…ha ha. Didn’t have ice cream, so I topped it with whole milk Greek yogurt that I mixed just a dab of honey into. I just made this the right way. Peel and slice the peaches if you are using them. I reduced the sugar in the batter, but next time will also reduce the sugar on top, or do a light sprinkle of raw sugar instead (I think because I used an 8×8 pan and there was less surface area, the sugar topping was too condensed/concentrated). I have made the same recipe for years with strawberries (1 container, spread pointy side up in rows on tope of the batter) and it never dawned on me to try with other fruit. Would love trying it soon. It’s delicious too. I live for cardigan weather. I will try it! Used coconut oil, almond milk, brown sugar, 2 apples and a few blueberries. Definitely making this again! Palak Kuttu/Keerai Mulagootal/Keerai Kootu, Crust-less Cauliflower and Mushroom Quiche, Dal Dhokli| Stew of Dal and Wheat Flour Noodles. I made this yesterday! And yes, the cinnamon smelled divine. New here? Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess. While it would be good with cinnamon, I just use sugar to top it to keep the taste clean. but some words of wisdom, often of humour, and ALWAYS a great wit! Is it the Dimply Plum Cake? Let us Make the filling first. quick-whisked batter Magic Apple Plum Cobbler on smittenkitchen.com. No baking a Cobbler does not need a lot of time. Using 1/2 cup or 1 stick of butter seemed alarming for such a modest size custardy cake, so I literally halved it. One of my favorites, but I never use canned peaches in it like my grandmother and mom do :). Its a wonderful traditional and very British dessert. I will give it a try too. Would a glass pyrex type dish work okay or do you recommend a stoneware type dish (Emily Henry)? Your plum and apple coobler looks absolutely delectable di ! Haven’t made a cobbler in a very long time. Yes, we make this in Texas too! Interesting. Deb, you are the bomb for always having the best recipes that I love to make and your adaptations on recipes and the descriptions of your results is what leads me to my own. My mouth is watering just typing this…. You can add a pinch of salt too if you are using unsalted butter. My grandmother heard the recipe on a radio show called Lum and Abner in the 50s. It was a 1:1 substitution, and I didn’t have any issues. It weighs a ton. So more batter would be yummy. I made with just plums. I’ve been cooking for sixty plus years, and have made this countless times. It never disappoints. For the record: my wife, a cobbler skeptic (I’m always bothering her with baked fruit desserts when she really wants chocolate), says this was the best cobbler she’s ever had. Following your cinnamon lead, I added a little cardamom and nutmeg as suggested by my 8 year old. I subscribe to a CSA “summer fruit” box and have been reveling in strawberries and peaches and apricots for weeks. I would rather sit down with them and enjoy myself. I’m thinking not, but would love your advice. Awesome! A a fast way to satisfy a craving. That said, it still looks delicious, and I’ll certainly be giving it a try. I subbed coconut oil for butter, left out the milk, and used the full amount of sugar, but used brown sugar. First time was a flop, because I fiddled too much with the recipe. Looking forward to warming up another piece tonight. It will be sad when good plums are no longer available. The boys could not get enough…thank you from a grateful gramma! pears and ginger, YES! For the sugar & cinnamon on top, I mixed together turbinado sugar with the cinnamon; I used regular white sugar in the batter. Such a perfect dessert for this season. I used plums I canned last month, apples from one of our trees, grated fresh nutmeg into the batter, and it came out absolutely incredible! I want to try the rhubarb one. Thank you for this recipe and thanks for your blog. I melted the butter in the oven while preheating, until it was splattery. Planning to make it again this week…..and next. Cool slightly on a rack. I also think this’ll make a great base to start experimenting with different fruits, adding different extracts, spices, etc. And only a large pince of sugar sprinkled over the top. On second thought, maybe I will cut the fruit in smaller pieces like in your apple cake. 3. (600g) damson plums, stoned and quartered 2 medium-sized apples, peeled, cored and diced 1/2 cup (100g) muscovado sugar 3.5 oz. I looked back at the pictures and I counted the slices, and they don’t add up to 16 apple slices and 12 plum. Sift the flour, baking powder, if you are using unsalted butter add a 1/4 tsp salt. I can see where this would also make a yummy brunch dish, with maybe just a tad less sugar on top. Delicious! I had to use mostly apples but in the near future I’ll hope to try it with the plums too. I have cobbler in my to do list for long. These cookies will be stored in your browser only with your consent. I just recently discovered that peaches and grapes (green) go well together sliced on top of yogurt. This category only includes cookies that ensures basic functionalities and security features of the website. Mostly I prefer it with a quick pour of cream (instead of ice cream); the straight cream lets the mid-summer-ripe fruit be the sweet star and makes it a more convincing breakfast food. Small amt of ingredients, only a few steps, etc.. (White wheat?) Plus, it’s my wedding anniversary and my husband is away on business travel and having way more fun than me, so I’m inviting friends over and having this yummy treat with my kids tonight. It’s oh so good! Maybe I will bake it with plums when he goes on his next business trip…though that is a lot for one person to eat. Also it seemed too buttery/oily and I actually left out a bit of butter. This is so delicious I made it tonight, can’t stop eating it out of the pan!! Thank you! No sharing with the dogs! This one looks wonderfully easy as well, especially with my two little ones running around. Amen to that Vanitha. This seems unnecessarily complicated. Just made this with pears and added a little ginger and almond extract — delish! As a not very confident cook, I get freaked out if I have sunflower oil instead of veg oil… And end up googling for advice and nore often than not, end up not making the dish until I have the exact ingredients. “Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess.” <— my brain needs all recipes to have reassurances. Assuming that he wouldn’t eat it I had 3/4 of it in the two hours between it emerging gloriously puffy from the oven and husband coming home. purple plum torte. Recipes. The fruit formed lovely puddles and the batter had very nice crisp edges. one of the best desserts I’ve never made. I was the first one to get my book signed :). Delicious and very easy. Thanks for the recipe and inspiration! This looks delicious and I am hungry after reading this recipe. Combine apples and plums into a bowl with cornstarch and sugar and mix. I love your site. Necessary cookies are absolutely essential for the website to function properly. Food was a very important part of family life; my mother, and her mother before her, cooked a complete dinner every day in addition to a hearty breakfast and during harvest times, canning, pickling and preserving the garden’s bounty. Now let us make the batter for the topping. I might reduce the butter by a tablespoon or two next time. I couldn’t quite fit all of the fruit (perhaps because I did a 2qt, not a 3qt). Glad it was a hit. Just perfect. Love how you’ve combined apple and plums. Most recipes agree that there’s fruit at the bottom and topped with either a cake batter or dollops of biscuit or dumpling dough, and sure enough, we have examples of each in the archives one with cornmeal drop biscuits and another with a crispy cake lid. This is pretty much what I grew up having as cobbler. I used SR flour, and only 2.5oz butter, and 110gram sugar. 4.5 Years Ago: Carrot Cake Pancakes. That’s what we call it too! I’m over sixty and grew up in Kentucky. Can only imagine that this would be delicious with almost any fruit…think of rhubarb/strawberry or cranberry/apple. Sift the flour, baking powder. Smitten apples also have crisp and tender flesh that holds up in well in baked desserts. Just made this with some gala apples that weren’t fit for eating raw. This is how my dad’s family has always made cobbler. I was (guardedly) skeptical with your “Magic” designation, but oh goodness. I had to bake about 50 mins total, but the final texture was heavenly. I made it with juicy Georgia peaches then and I make it with ripe Northern peaches now. I also wondered about reducing the quantity of butter a bit – there was quite a lot that hadn’t really cooked into the cobbler and so formed a layer underneath. plum squares with marzipan crumble. Here in the US peach cobbler is probably the most popular but I love your version here and you taught me a lot about cobblers with the background info you gave. Tilt the dish to ensure it is evenly coated with butter. I put a scope of English Clotted Cream on top. The temperature should be about 93C/200F. I did love the apple/plum combo surprisingly, so I think I might use that, but use your crispy peach cobbler batter, which I love so much! But a Cobbler in the fridge needs to be used up in 3-4 days. It’s an awesome recipe to use on “oldish” fruit. Nothing wrong there, you intentionally don’t mix the butter so that you get puddles which create all those cool textures. I made it exactly as described, just with apples because the plums at the store didn’t look so hot. baking pan. Save this Magic apple plum cobbler recipe and more from Smitten Kitchen to your own online collection at EatYourBooks.com ... Magic apple plum cobbler from Smitten Kitchen by Ian Knauer and Deb ... it twice in one week. This looks and sounds too delicious to not try! The brown bits around the edge of the pan are my favorites. As others have commented, it is so EASY and the results are better than anything I’ve baked in recent memory. I am making this for the third time in about ten days, because my spouse is a big fan and it is so easy! Dal and wheat flour, salt, sugar and baking powder and salt in very! Who doesn ’ t imagine it wouldn ’ t eaten it yet, though getting COLD and. Thinking not, this is perfect kitchen quick-whisked batter Magic apple plum combo out... Not sent - check your email addresses dessert to have recipes for “ Impossible——-.... Teacher for 40 some years, and too crunchy for a cobbler other than that, is... Roll out the dough and add it to the berries I also swapped the whole milk half! Then panicked when I had apples and Italian plums in the same it had an old clipping. Well even with the seasons ’ fruits are not to use fruits so. Degrees finally peters off as well as the fruit, 100 grams sugar baking. Customise it to make the 3 qt ve ever made has been a long time since I to... 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You how much I appreciate sentences like this this countless times another —... Add that to the batter subscribe to our mailing list and join me in my opinion long process at..