Best Plum Cobbler

September 08, 2016

Best Plum Cobbler

I always make a cobbler at the very end of summer.

Not sure why I wait till berry and stone fruit season is almost over, it's just me procrastinating.
Too many cakes on my list to bake, and a cobbler is so easy.....why would I make one?

Well, I had some ripe plums ready for another yummy dessert, and I came across this plum cobbler on Orangette's blog.

Holy crap, this was the BEST cobbler because it uses an egg!
An egg in cobbler?

I usually would add a brown sugar topping w/ oats and butter, but an egg?
Yup.

So, you see, this was the best of both worlds.
You have this wonderful fruit bottom, and this cakey biscuit cookie thing on top.

If you have crystallized ginger, please use it, it is so ridiculous in this dessert, but if not, it's ok to omit.

We loved this and ate the whole thing in one sitting.

You can use any fruit, I am sure, but the plums were just divine.

Best Plum Cobbler: (adapted from Orangette)

For the plums:

2 Tbsp. lightly packed brown sugar
1 1/2 Tbsp. all-purpose flour *(I omitted the flour in my fruit filling)
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
2 Tbsp. finely chopped crystallized ginger (OMG so good!)
12 to 14 Italian prune plums, halved and pitted

For the topping:

3/4 cup granulated sugar (about 4 to 4 ½ ounces)
1 cup all-purpose flour
1/2 tsp. ground cinnamon
1 tsp. baking powder
1 egg, beaten well
7 Tbsp. unsalted butter, melted (this is to drizzle on top.....I used a little less)

Mix the cut up plums with the brown sugar, cinnamon, flour (if using), and gingers. Set aside. The mixture will get nice and wet.

In another bowl, mix together the rest of the topping ingredients, except for the melted butter.
You should have a thick batter.

Arrange the fruit on the bottom of a buttered casserole dish....I used a 9" pie plate.