Arsip Tag: cobbler

magic apple plum cobbler – smitten kitchen

This cobbler, adapted from Ian Knauer, was originally intended for 3 medium peaches, but I looked at my market haul and saw plums and apples — such a specific, delicious September intersection — and ran with it. I also added cinnamon to the topping because I think the aroma wafting through your apartment should stop people in their tracks when they come home. “WHOA. What’s that?!”

I’d say this runs a tiny bit sweet (it’s supposed to) but if you think this might bother you, you could reduce the sugar in the filling by 3 tablespoons. Or, instead of ice cream, you could offset the sweetness with a spoonful of crème fraîche
, mascarpone or unsweetened whipped cream on top.

  • 1/2 cup (115 grams or 4 ounces) unsalted butter
  • 1 cup (130 grams) all-purpose flour
  • 1 cup (200 grams) sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea or table salt
  • 3/4 cup (175 ml) whole milk
  • 2 medium apples, peeled
  • 3 small (I used Italian prune plums) or 2 medium plums, no need to peel
  • 3/4 teaspoon ground cinnamon

Heat your oven to 350°F. Place butter in a 2 to 3-quart (3 was recommended, but I had a lot of extra space) baking dish or a 7×11-inch cake pan. Place pan in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.

Whisk together the flour, 3/4 cup sugar, baking powder and salt in a small bowl and stir in milk. Mix until smooth. Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess.

Cut apples into 8 wedges, small plums into 4 wedges and medium ones into 4 to 6. Space fruit over batter. Sprinkle with cinnamon and then remaining sugar.

Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.

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plum and cream scone cobbler – smitten kitchen

You can use any kind of ripe stone fruit here — I love this with peaches, cherries, apricots, or a mix thereof. Just swap by weight. The sugar level is listed as a range and I want to be absolutely clear that if you use only 1/2 cup, you will have a very tart cobbler that’s almost definitely not for everyone. It contrasts beautifully with vanilla ice cream but will be a little harsh on its own. The 2/3 cup-level will be far from overtly sweet, promise.

  • 2 1/2 pounds (1.15 kg) unpitted fresh, ripe plums, any variety, or other stone fruit
  • Juice of half a lemon
  • 1/2 to 2/3 cup (100 to 130 grams) granulated sugar (see Note)
  • 4 tablespoons cornstarch (30 grams) or 3 tablespoons (25 grams) tapioca flour/starch
  • Scone topping
  • 2 cups (260 grams) all-purpose flour, plus more for counter
  • 1 tablespoon baking powder
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 cup (8 tablespoons, 4 ounces, or 115 grams), unsalted butter, cubed
  • 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
  • 1 cup (225 grams) heavy cream, divided
  • 1 tablespoon (15 grams) coarse or turbinado sugar
Heat oven to 400°F. Halve and pit plums, then cut fruit into 1/2-inch slices. Place in a 9×13 or equivalently sized baking dish, then add lemon juice, sugar, and cornstarch and stir to combine.

In a large bowl, whisk together flour, baking powder, granulated sugar and salt. Add butter and use your fingertips or a pastry blender to work the butter into smaller pieces, until the largest is the size of small peas. Add your almond or vanilla extract and all but 1 tablespoon of the heavy cream (i.e. you’re adding 15 tablespoons) and stir into the butter-flour mixture until it forms larger masses. Knead once or twice with hands if needed to come together.

Sprinkle counter with flour and turn dough out onto it. Flour the top of the dough and pat it out to a generous 1/2-inch (1.25-cm) thickness. Use a knife to cut dough slab into 1 1/2-inch (3.75-cm) squares. Arrange squares over fruit in pan, spacing them slightly. Brush tops of scone squares with remaining 1 tablespoon heavy cream and sprinkle with coarse sugar.

Bake cobbler for 40 to 45 minutes, until scones are puffy and browned on top and fruit is bubbling juices up around the pan.

If you can bear it, let cobbler cool for 15 to 20 minutes before digging in. Fruit will thicken as it cools. Serve with a big scoop of vanilla ice cream on top; nothing else will do.

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