If there’s one thing I love more than photographing plums, it’s finding various ways of preparing this luscious purple stone fruit. Purple often signifies royalty and is the color frequently worn by kings and queens. The plums I bought may be the red amber variety or there could have been a mix of varieties as they were bought in bulk. Not only do we love plums, but fresh berries are always in my refrigerator to top yogurt, ice cream and to use in cobblers as they were in this recipe. The original recipe comes from the 1990 dessert cookbook, The Wooden Spoon Dessert Book. Using plums, but substituting an equal amount of raspberries and blueberries for the peaches, I had a great flavor combo going on. I was pleased with the short crust pie dough that covered the cobbler. Many pie dough recipes use either all butter, a mix of butter and shortening or for a very flaky and crisp pie dough, all shortening.
When I make this cobbler again, I will add a dollop of whipped cream, pour over a creme anglaise or top with a scoop of vanilla bean ice cream. I think even plain yogurt would be delicious and would cut down on the sweet taste of the cobbler.
Plum Berry Cobbler
Makes about 8 servings
- 3 cups pitted, sliced plums
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- pinch of salt
- 1/2 teaspoon ground cinnamon
- 1 recipe pie dough (recipe follows)
- 1 tablespoon butter for dotting on the cobbler before baking
- cinnamon sugar, if desired
- In a large bowl, combine the plums and berries. In a small bowl mix together the sugar, flour, salt and ground cinnamon. Add to fruit and toss gently. Place in a 2 quart ovenproof casserole. Set aside. Preheat oven to 400° F.
- Meanwhile, on a lightly floured surface, roll out the pie dough to fit the top of the casserole. Cut several vents in the dough. Place over the fruit. Do not seal to the edges of the pan. Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden brown.
Short Crust Pie Dough
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (8 tablespoons) shortening, very cold and cut into pieces
- 3-4 tablespoon ice cold water
- In the bowl of a food processor, place the flour and salt. Pulse briefly to combine. Sprinkle the cold shortening around the flour. Using short pulses, incorporate into the flour. The texture should look like that of coarse cornmeal, but there will be some larger pieces throughout.
- Add a tablespoon of ice cold water and pulse, then adding more tablespoons of water. Use only enough water to bring the dough together.
- Remove dough from machine. Shape the dough into a ball and flatter slightly. Wrap in plastic and refrigerate for about an hour, or up 1 day. If very cold, let sit a few minutes before rolling it out. Follow instructions above for rolling out the dough to fit the casserole.
The above black and white image is my contribution to Black and White Wednesday #80, this week hosted by Anusha of Tomato Blues. As most of us who contribute to Black and White Wednesday know the history, for those of you who are reading this for the first time, BWW was created by the very talented food and lifestyle photographer, Susan of The Well-Seasoned Cook. This very popular blog event is now being managed by also very talented food and lifestyle photographer, Cinzia of CindyStar Blog .
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