Plum Cinnamon Cobbler
Created by Rori Trovato
Servings: Serves 6
  • 6 cups sliced ripe plums (about 10 plums; fresh or frozen peeled peaches may be substituted)
  • 2 tablespoons fresh lemon juice
  • 3/4 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 2 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 tablespoons unsalted butter , chilled
  • 2/3 cup plus 1 tablespoon heavy cream
To make filling: Preheat oven to 425°. In a large bowl, combine plums, lemon juice, sugars, cinnamon and cornstarch. Stir well. Place in a 9" x 9" baking dish, cover with foil and bake 15 minutes. Remove from oven and remove foil.

To make topping: In a medium bowl, combine flour, 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg. Cut butter into dry ingredients with a pastry blender (or two knives) until mixture resembles coarse crumbs. Stir in just enough cream, about 2/3 cup, for mixture to form a soft dough.

Turn dough out onto a lightly floured surface. Pat into an approximately 8" x 8" square. Cut into six pieces and place on top of cooked plums. Brush dough with remaining 1 Tbsp. cream and sprinkle with remaining 2 Tbsp. sugar. Return dish to oven and bake until biscuit topping is golden, 35 to 45 minutes. Serve warm.