Today I have a plum recipe for you guys. I know some of you are gearing up for summer and can almost taste the goodness of the beautiful summer fruit. For the rest of us, it’s probably not too late to enjoy one last piece of summer. And by last, I’m not talking about myself, because can you believe this has been my very first plum bake of the season? Sad, I know.
It’s also kind of sad that I pretty much relate to fruit exclusively through baking. I know that eating fruit is super healthy and I obviously enjoy biting into a yummy fruit as much as the next person. But, for starters, I don’t know if it’s just me, but we’re getting a lot of bad fruit over here. There’s nothing more dissapointing than biting into a shiny red apple and finding out it’s too sandy to even consider eating it. And chances are, there are more sandy apple where that one came from, since clearly you’re not going to buy 1 fruit at a time if you intend to incorporate them into your diet. So I’ve had a lot of bad apples, peaches, pineapples, melons… Heck, even bad bananas.
And point nº2… I’m sorry but fruits are not filling for me. They may work as a dessert at times when there is no chocolate to be found, but not as a breakfast or snack.
Anywaaaay, enough with the rant, let’s talk happy talk. Plums are my second favorite fruit, after raspberries, but raspberries are not common here, so they can hardly count. For the past few years I used to anxiously wait for the first plums to show up (in November or so) and make a pie with them, which was yummy and pink and all kinds of goodness. But my family never liked plum pie, they say it’s too tart (are they really my family??).
This year plums were super late (and expensive), and I got tired of eating a whole pie by myself anyway, so this year’s pie was cancelled (actually it should have been last year’s under normal circumstances, but you get the point).
Buuut a couple weeks ago I saw this plum cobbler recipe on a magazine. This is where the happy part comes up!
I made the cobbler and it was so good and everything was good and happy. Ok, it wasn’t exactly like that. The plums were (unsurprisingly) not very good, but they turned out ok when baked. I read the recipe after I had bought the fruit and set out everything for baking (that’s just how I roll), and found out it called for yogurt, which I don’t normally carry. I also didn’t have quite enough butter.
But I made the dough with what I had anyway, and it was sooo good. Kinda like a sweet biscuit. Yeah, you heard me: sweet biscuit. I’m posting the recipe as written, but do know that you can use milk instead of yogurt, and reduce the amount of butter.
And even though the plums weren’t perfect, the whole thing was still very yummy.
If plums don’t float your boat, or you can’t find them right now, remember that this simple dessert can be made with pretty much any fruit. I think an apple and pear one may be calling my name this fall. And the other great thing about this, is that you can throw it together very quickly, and then you just bake it and eat it. There’s no chilling or cooling involved, so it’s a great option for last minute get-togethers.
Here’s the recipe :) Enjoy!
Recipe by Narda Lepes
Yield: 8 servings
For the filling:
2 pounds plums (original recipe called for plums and strawberries, but you know, plums)
150 g / 5 oz sugar
2 tbsp flour
For the topping:
280 g / 10 oz flour
1 tbsp baking powder
70 g / 2.5 oz sugar
one pinch of salt
130 g / 4.5 oz butter, cold
180 g / 6.5 oz plain yogurt
1. Preheat the oven to 350ºF/180ºC.
2. To make the filling, cut the plums in quarters (no need to peel them) and mix them with the sugar and flour in a baking dish.
3. To make the topping, mix the flour, baking powder, sugar and salt. Cut the butter into the dry ingredients, and mix with your hands until no large lumps of butter remain.
4. Add the yogurt and mix until a dough is formed. Distribute pieces of the dough over the plums.
5. Bake for 40 minutes.