Plum-Raspberry Cobbler
This delightful plum and raspberry cobbler is a true summer treat that brings together the natural sweetness of ripe fruits with a buttery crumbly topping. The juicy plums and tart raspberries create a luscious filling, while the golden, baked-to-perfection topping adds a lovely crunch with a hint of lemon zest. With each bite, you'll savor the perfect balance of flavors. Serve this cobbler warm with a scoop of vanilla ice cream for a comforting and delicious dessert that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 3 1/2 lb. (1.75 kg) plums, pitted and each cut into 6 wedges
- 1/2 cup (4 oz./125 g) sugar
- 3 Tbs. cornstarch
- 1 Tbs. vanilla extract
- 2 3/4 cups (11 oz./345 g) raspberries
- 3/4 cup (6 fl. oz./180 ml) buttermilk
- 1 egg
- 1 tsp. vanilla extract
- 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
- 1/2 cup (2 1/2 oz./75 g) medium-grind cornmeal
- 1/4 cup (2 oz./60 g) plus 1 Tbs. sugar
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1 Tbs. lemon zest
- 6 Tbs. (3/4 stick) (3 oz./90 g) cold unsalted butter, cut into 6
- pieces
Instructions
- Preheat an oven to 400°F (200°C). Butter a 14-by-10-inch (35-by-25-cm) baking dish.
- To prepare the filling, in a large bowl, toss together the plums, sugar, cornstarch and vanilla. Stir in the raspberries. Spread the filling in the prepared dish. Transfer to the oven and bake for 15 minutes.
- Meanwhile, prepare the topping: In a medium bowl, whisk together the buttermilk, egg and vanilla. In another bowl, whisk together the flour, cornmeal, the 1/4 cup (2 oz./60 g) sugar, the baking powder, salt and lemon zest. Using a pastry blender, cut in the butter until crumbly. Add the buttermilk mixture and stir just until a dough forms.
- Remove the filling from the oven. Reduce the oven temperature to 375°F (190°C).
- Drop the dough onto the filling in 9 evenly spaced mounds. Sprinkle the dough with the 1 Tbs. sugar. Transfer to the oven and bake until the fruit is bubbling and a toothpick inserted into the topping comes out clean, about 30 minutes.
- Transfer the baking dish to a wire rack and let the cobbler cool for 30 minutes before serving. Serves 8.
- Williams-Sonoma Kitchen
Yield
Serves 8.
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