Apple Plum Cobbler

Apple Plum Cobbler

Based on Deb Perelman's recipe in Smitten Kitchen.

Ingredients

Makes

  • 1/2 cup (115 grams or 4 ounces) unsalted butter
  • 1 cup (130 grams) all-purpose flour
  • 3/4 cup (200 grams) sugar, divided [ac reduced]
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea or table salt
  • 3/4 cup (175 ml) whole milk
  • 2 medium apples, peeled
  • 3 small (I used Italian prune plums) or 2 medium plums, no need to peel
  • 3/4 teaspoon ground cinnamon

Preparation

  1. Heat your oven to 350°F. Place butter in a 2 to 3-quart (3 was recommended, but I had a lot of extra space) baking dish or a 7×11-inch cake pan. Place pan in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.
  2. Whisk together the flour, 2/3 cup sugar, baking powder and salt in a small bowl and stir in milk. Mix until smooth. Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess.
  3. Cut apples into 8 wedges, small plums into 4 wedges and medium ones into 4 to 6. Space fruit over batter. Sprinkle with cinnamon and then remaining sugar.
  4. Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.