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!
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- Combination of peaches, small golden and purple plums
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- Thoroughly mix the flour and raw sugar to thicken the fruit juices
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- Combine the wet and dry ingredients
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- Voila! Serve with vanilla ice cream
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PinDescription
A quick, simple and delicious way to use up the last of summer’s stone fruit bounty.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
- 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!