My past Wordless Wednesday was a photo of the plums that were ripening on my trees. The plums are not your grocery store variety. They are small, sweet and perfect for canning or baking. Since I do not know how to can fruits or vegetables properly, I tend to use freezing as my way to preserve my bounty or like this recipe below, ask my husband if he can bake a cobbler. If you have not realized by reading my posts, that it is my husband who is the baker in our family.
This plum cobbler was served up with ice cream at our Sunday Supper gathering. This is a summer delight, and serves a crowd.
Recipe adapted from Cooking Light
5 pounds plums, peeled, pitted, and quartered (note: we did not peel our plums)
1 tablespoon fresh lemon juice
1-1/2 teaspoons grated peeled fresh ginger
3/4 cup granulated sugar, divided
1/4 teaspoon salt, divided
1-1/2 cups, plus 1-1/2 tablespoons all-purpose flour, divided
3/4 teaspoon baking powder
1/4 cup chilled butter, cut into pieces
1 teaspoon grated lemon rind
6 ounces chilled 1/3 less-fat cream cheese, cut into pieces
1/2 cup buttermilk
2 tablespoons turbinado sugar
1. Preheat oven to 375 degrees F.
2. Combine first 3 ingredients in a bowl. Add 1/4 cup granulated sugar, 1/8 teaspoon salt, and 1-1/2 tablespoons flour; toss. Arrange mixture in a 13×9-inch glass or ceramic baking dish coated with cooking spray.
3. Lightly spoon 1-1/2 cups of flour into a dry measuring cup; level with a knife. Combine flour, remaining 1/2 cup granulated sugar, remaining 1/8 teaspoon salt, and baking powder in a food processor; pulse 3 times. Add butter, rind, and cheese; pulse until mixture resembles coarse meal. Add buttermilk; pulse until blended.
4. Drop dough by spoonfuls over plum mixture; sprinkle with turbinado sugar. Bake at 375 degrees F. for 55 minutes or until golden.