It’s Labour Day weekend. After visiting Nana & Poppa and taking them a Spiced Plum Skillet Cake (enthusiastically received, as always), I was looking for a recipe to use up the last of the buttermilk, the purple, and golden plums purchased to make the cake. Have you ever noticed that while they sell buttermilk in quarts, you never need more than a cup of the darned stuff? It languishes in the fridge afterwards until someone finally throws it out.
I googled “dessert buttermilk plums”, and some scrumptious recipes popped up. We are headed to one of the kids’ houses for dinner tonight, and dessert is always popular. So I decided to make this cobbler and a Purple Plum Torte. Comforting goodies on a cold, wet Sunday on the Labour Day weekend!
Peach and Plum Cobbler
A quick, simple and delicious way to use up the last of summer’s stone fruit bounty.
For the filling
- 150g or ¾ c raw sugar
- 15 g or 2 tbsp all-purpose flour
- 6 c sliced peaches, plums, or nectarines (or any combo)
- 45 ml or 3 tbsp lemon juice (about half a lemon)
For the cobbler
- 180 g or 1½ c all-purpose flour
- 67 g or 1/3 c granulated sugar
- 8 g or 1½ tsp baking powder
- 4 g or ¾ tsp baking soda
- 2 g or ½ tsp salt
- 88 g or 3 oz unsalted butter, cold
- 270 g or 9 oz buttermilk
- ½ tsp or 2.½ vanilla extract
- 25 g or 1 tbsp raw sugar
- Preheat the oven to 325°F Convection or 350°F regular
- In a medium bowl, toss sliced stone fruit with lemon juice. In a prep bowl, whisk the raw sugar and flour together thoroughly, then sprinkle over the fruit and combine well. Transfer the fruit to a 9 x 13″ baking dish (about 3 quart) and spread to cover the bottom.
- In another bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt.
- Using a pastry cutter, cut the cold butter to the flour mix until the mixture has very small lumps (no bigger than a pea). Add buttermilk and vanilla and fold biscuit batter together gently until just combined. Scoop the dough in dollops onto the fruit; don’t worry if all the fruit is not fully covered.
- Sprinkle the top of the biscuit mix with a tablespoon of raw sugar and place it into the oven. Bake until the fruit is bubbly around the edges and the biscuit is golden brown (bout 40 minutes.
- Remove from the oven and let stand until the bubbling has subsided. Serve warm with whipped cream or vanilla ice cream.
You can use a food processor to combine the butter and flour if you prefer. I find it a lot easier than fussing with a pastry cutter. Just transfer the flour mixture to another bowl before adding the wet ingredients.
- Serving Size: 8
I’m sharing this post with Between Naps on the Porch.
This looks wonderful! I am going to give it a try. Thanks for sharing this.
It thickened up really nicely, Mary. I substituted flour for the cornstarch and it worked well. Hope you get to make some down there in Atlanta with your glorious peaches!
Martha Stewart, domestic guru icon, says she enjoys drinking buttermilk… straight up. An acquired taste, no doubt, she grew up doing.
You bake often with plums, Helen. Will have to try it once plums return to stores here. My Grandpa wanted to enjoy fresh sweet, juicy late summer plums but he called them “disappointments” because so often he’d get a hard dry sour plum. Baking them seems the way to go!