Are y'all shocked? We actually turned the oven on and baked something this week! We know!
YAY US! YAAAAAAAY BAKING!
The conversation that led up to this rather momentous occasion went a little something like...
"What's for dinner?"
"Bratwurst." (A summer staple in The Blue-Eyed kitchen).
"Hmmm (clearly not thrilled with the salad moment)...and?"
"Um...er...(racking our brains for something sweet and simple we could throw together at the last minute)...cobbler??"
Now, bear in mind, we've actually never made a cobbler and had no idea if it could, in fact, be thrown together at the last minute, but you know, we're risk takers like that.
We figured it couldn't be that hard.
Luckily we were right (rarely happens).
After determining exactly what a cobbler was (all that buckle, crisp, clafoutis business certainly muddies the water a bit), we realized that this was our kind of dessert.
Really, it's like chop, stir, stir, bake.
And then eat, pat yourself on the back, eat some more, pat again, eat...well you see where this is going.
So don't panic cupcakes...this summer baking thing isn't that hard.
Summer Plum Cobbler
For the filling:
6 plums, pitted & sliced
1 tablespoon lemon juice
Zest of 1 lemon
1 cup sugar
Pinch of salt
2 tablespoons corn starch
For the cobbler topping:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup (1 stick) cold butter plus 1/4 cup melted butter
1 cup buttermilk
1 teaspoon almond extract
2 tablespoons Demerara sugar or brown sugar
Ice cream for serving (optional)
Preheat oven to 425 F.
Make the filling: In a large bowl combine plums, lemon juice, lemon zest, sugar and corn starch. Mix until sugar has dissolved. Pour fruit mixture into a large pie plate or a glass baking dish. Set aside.
Make the topping: Mix together the 2 cups of flour, baking powder, baking soda, salt and sugar in a medium bowl. Cut the butter into the flour mixture using a pastry cutter or your hands, until the mixture resembles a coarse cornmeal.
In a small bowl, mix almond extract and buttermilk together, then add to the flour mixture. Stir together until just incorporated.
Evenly spread or crumble dough over fruit. Sprinkle with Demerara sugar and pour melted butter over the topping.
Bake at 425°F for 10 minutes or until the top is just beginning to brown. Reduce heat to 350 F and continue to bake another 40 minutes more, or until fruit is bubbling and the topping is golden brown.
Serve warm (with ice cream with ice cream!) or at room temperature.