Plum Cobbler with Sweet Buttermilk Crust

I inherited a sweet tooth from my father. Growing up my house was the house to come play at, as enjoying great snacks was a guarantee. My mother would bake every week and we always had an assortment of ice cream in the freezer at any given time. I remember one day instead of her usual peach, she opted to repurpose ripe plums that we had picked at a farm a few weekends prior. Perfectly sweet and a just a smidge tart, this cobbler initiated the transition between my adolescent taste buds to those of an adult.

8 to 10 Firm Ripe Plums, halved, pitted and cut into 1/8-inch slices
3/4 Cup Sugar, plus 1 Teaspoon for dusting
1-1/2 Teaspoons Ground Cinnamon
1-1/2 Teaspoons Pure Vanilla Extract
1 Cup All-Purpose Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Buttermilk
1/2 Stick Unsalted Butter, melted and cooled to room temperature
Vanilla Ice Cream, for serving (optional)

1. Preheat the oven to 400 degrees Fahrenheit. In a medium bowl, mix the plums, 1/4 cup sugar, cinnamon and vanilla until combined. Spoon into a 1-1/2 to 2-quart ceramic or glass baking dish. Set aside.
2. In another medium bowl, whisk the flour, baking powder, baking soda, salt, and 1/2 cup sugar. Add the buttermilk and melted butter and mix just until combined, being careful not to over mix.
3. Using a large spoon, dollop the batter on the plums until all the batter is used.
4. Bake for 25 to 35 minutes, or until the cobbler topping is golden and set. Remove from the oven and immediately sprinkle the top with 1 teaspoon sugar. Serve warm, topped with a heaping scoop of vanilla ice cream, if desired.

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