Plum Cobbler
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The cobbler gets its name from the famous cobble stoned streets of Europe, as the finished product has a cobbled appearance.
It essentially is a rustic dessert made of fruit topped with a sweet pastry dough, it is then baked till the fruit is soft and gives off its juices, and the pastry is baked and golden.
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Ingredients
- 4 to 5 medium sized semi tart plums Can also be substituted with, cherries, apricots, pears or peaches
- 4 tablespoon Sugar
- 1/4 cup 50 grams all purpose flour
- 1 tablespoon cold butter cut onto 1/2 inch cubes
- 3 tablespoon cashew nuts – coarsely ground alternate with any nut of your choice or omit altogether
- 1/2 teaspoon vanilla extract
- 1 egg use 1 heaped tbsp of plain yogurt in-case you don’t use eggs
- 1/4 teaspoon baking powder
- 1/4 cup or less Milk
- 1/2 teaspoon cinnamon powder
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Instructions
- Butter a quarter plate sized baking dish, and arrange the plums which have been pitted and cut in half, upside down.
- Sprinkle the plums with 1 tablespoon sugar and keep aside till you get the remaining ingredients ready
- In a separate bowl mix the remaining sugar, flour, cashews and cold butter cut into cubes.
- Mix using the pad of your fingertips till the mixture resembles coarse breadcrumbs.
- Next add in 1 lightly beaten egg along with cinnamon powder and vanilla essence and fold in gently.
- Now add in a little milk till the mixture comes to a thick pouring consistency.
- Pour over the sugar sprinkled plums.
- Bake in a preheated oven @ 160 degrees Celsius for 35 to 40 minutes.
- Serve warm with a scoop of vanilla ice cream or quenelle o’whipped cream. Enjoy!
Notes
1. Traditionally a cobbler does not require the additions of any nuts.
2. Do not and I insist DO NOT forget to add in the cinnamon, it takes this dish from yay! to yooohooo!!!
2. Do not and I insist DO NOT forget to add in the cinnamon, it takes this dish from yay! to yooohooo!!!
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