It’s Labour day weekend, and 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 Italian and small golden plums that I had 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 has to finally throw it out.
I googled “dessert buttermilk plums” and a few scrumptious looking recipes popped up. We are headed to one of the kids’ houses for dinner tonight and dessert is always popular. I decided to make this cobbler and a Purple Plum Torte. Comforting goodies on a cold, wet Sunday on the Labour Day weekend!
A quick, simple and delicious way to use up the last of summer’s stone fruit bounty.
- 3/4 c (150g) raw sugar
- 2 tbsp (15 g) flour
- 6 c sliced peaches, plums, or nectarines (or any combo)
- 3 tbsp (30 ml) lemon juice (about half a lemon)
- 1 1/2 c (188 g) all-purpose flour
- 1/3 c (67 g) granulated sugar
- 1 1/2 tsp (8 g) baking powder
- 3/4 tsp (4 g) baking soda
- 1/2 (2 g) tsp salt
- 6 tbsp (3 oz or 88 g) unsalted butter, cold
- 9 oz (270 ml) buttermilk
- 1/2 tsp (2.5 ml) vanilla extract
- 1 (25 g) tbsp raw sugar
- Preheat 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 fruit and combine well. Transfer 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 dough in dollops onto the fruit; don’t worry if all the fruit is not covered.
- Sprinkle the top of the biscuit mix with a tablespoon of raw sugar and place in the oven. Bake for about 40 minutes, or until the fruit is bubbly around the edges and the biscuit is golden brown.
- Remove from 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.