The plums at farmer’s market the past couple weeks have been insane! My husband loves cobbler, particularly classic peach, and while I’m up for it every once in a while, usually it skews too sweet. Which is why I LOVE this plum rendition from the Jimtown Store Cookbook. The topping is made from cornmeal biscuits with a sweet-savory note. I am quite simply crazy about this recipe.
Plum Cobbler with Crème Fraîche Biscuit Topping
Adapted from the Jimtown Store Cookbook to serve 4-6
3/4 cups organic unbleached all-purpose flour
1/4 cup stone-ground yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 stick unsalted butter, chilled & cut into 1/2-inch peaches
4 ounces crème fraîche
1 1/2 lbs plums, pitted and sliced (about 3 1/2 cups fruit)
1/2 cup, plus one teaspoon sugar
1/8 cup quick-cooking tapioca
1 1/2 teaspoons freshly squeezed lemon juice
1 tsp ground cinnamon
1/8 teaspoon ground mace
1/4 cup whipping cream, plus 1 tablespoon
Preheat oven to 450 degrees. Butter a small (1 quart) gratin dish. To make biscuits, sift flour, cornmeal, sugar, baking powder, baking soda, and salt together in medium size bowl. Add butter and and using a pastry cutter, cut butter into flour until bits are pea-sized. Add the crème fraîche and stir until moistened. Gather dough into a ball and gently knead 5 or 6 times in a bowl.
On a lightly floured surface, roll dough out to 1/2-inch thickness. With a 2-1/2-inch cutter, form 10 biscuits. Cover and refrigerate while you prepare filling.
For filling, in a large bowl combine 1/2 cup sugar, tapioca, lemon juice, cinnamon and mace.
Let stand at room temperature for 15 minutes. Spoon fruit and juices into the prepared bowl. Drizzle 1/4 cup of cream over fruit.
Brush tops of the biscuits with remaining tablespoon of cream and sprinkle with teaspoon sugar. Place the biscuits on top of the cream/fruit mixture.
Bake cobbler for 10 minutes, then lower oven temperature to 425 degrees. Bake until biscuits are golden brown and filling is bubbling, about 10 minutes. Remove cobbler from oven and allow to cool on rack for 20-30 minutes. Serve warm.