Easy Plum Cobbler

As traditional as plum season, so is my making a cobbler from that most welcome summer stone fruit. I dabble with the recipe every year, and I think this is my best combination of ingredients yet. Whether you are as big of a fan of plums as I am, or can take them or leave them, this recipe will rock your world! It is super easy to make (one of the many things to love about plums is that you don’t need to peel them like you do other fruit), lovely to look at (nothing beats that jewel-tone coloring of summer plums), and remarkably delicious.

Easy Plum Cobbler

1 1-lb. container Melissa’s Magenta plums*, pitted and sliced
½ lemon zested and juiced
1 T. cornstarch
½ t. vanilla extract
½ t. almond extract
Pinch of ground cinnamon
½ c. granulated sugar
1 c. flour
1/3 c, powdered sugar
½ T. baking powder
½ t. kosher salt
½ c. cold butter, cubed
½ c. heavy cream

Preheat oven to 350°F. Spray an 8” x 8” baking pan or 1½-quart baking dish with PAM; set aside.

In a medium mixing bowl, toss together plum slices with lemon zest, lemon juice, cornstarch, vanilla extract, almond extract, cinnamon, and sugar. Spread evenly in the prepared baking pan.

In the work bowl of a food processor, pulse together flour, powdered sugar, baking powder, salt, and butter, until it resembles a course meal. Pour in cream, and pulse again until a thick batter is formed. Dollop batter on top of the fruit. Bake in preheated oven for 1 hour. Serve warm or at room temperature.

*or seasonal plum or your choice