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Brown Sugar Plum Cobbler
Melissa Hart

Brown Sugar Plum Cobbler

Fresh purple plums collapse into a ruby filling with enough tartness to handle brown sugar. Leave the skins on; they provide color and melt into the sauce. This is a good use for firm-ripe fruit that is flavorful but not soft enough to eat over the sink.
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Prep Time 22 minutes
Cook Time 42 minutes
Total Time 1 hour 4 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 7 cups pitted 1/2-inch fresh plum wedges
  • 3/4 cup packed light brown sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup buttermilk

Method
 

  1. Heat the oven to 375°F and butter a 3-quart baking dish.
  2. Toss the plums with brown sugar, cornstarch, lemon juice, cinnamon and 1/4 teaspoon salt.
  3. Spread the fruit in the dish and bake for 10 minutes while preparing the biscuits.
  4. Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt; cut in the butter and stir in the buttermilk.
  5. Drop eight rough biscuits over the hot plums, leaving visible patches of fruit.
  6. Bake for 30 to 33 minutes until the biscuits are browned and the plum juices bubble; cool for 25 minutes.