Welcome to pie and cobbler week! This week I’ll be sharing two cobbler recipes with you and hosting a cobbler, pie and crumble linky on Friday, so get ready for some flaky, fruity goodness. At this time of year, the farmer’s markets and even the conventional grocery stores are overflowing with delicious stone fruits just begging to be made into a cobbler. I have a rather interesting idea I’d like to try out for a rather unusual tart that I hope to get to for Friday, but let me start with a very easy plum cobbler recipe that I made using Pamela’s Baking Mix. I usually make things from scratch, but sometimes it is nice to get out a mix, add a few ingredients, and pop something in the oven without the hassle of mixing up flour. Pamela’s contains both dairy and nuts (almonds) in their mix, but never fear, my from-scratch cobbler recipe that I will post on Wednesday is potentially vegan and naturally gluten, dairy, and nut-free. You could easily swap the fillings in these recipes as well, so you can pick your favorite topping recipe and go from there.
I was inspired to make these cobblers because for the first time, we are living in our own home with a proper yard that came with proper fruit trees. To be specific, we have productive avocado, apple, cherry, plum, and apricot trees, with a persimmon tree dipping in over the neighbor’s fence for good measure. Right now the apricot and plum trees are covered in fruit, and we are scrambling to find ways to eat them up before time re-claims them for the compost. I’d never had plum cobbler before, but when my Mother mentioned that she’d once had some, I was intrigued. The resulting recipe made my mouth very happy, especially paired with some vanilla ice cream. One note, though. No matter how much you want cobbler, you definitely want to wait until the fruit is fully ripe. I like a tart plum for snacking, especially in preference to a mushy, over-ripe one, but for cobbler, you really want to harness the natural sweetness of the fruit so you don’t have to dip too heavily into the sugar jar to compensate. My plums were a tad under-ripe. I’ve learned my lesson, and next time I’ll use only ripe, sweet, toothsome fruits.
Baby Yum and I recently celebrated our birthdays in a joint, gluten-free birthday party ladybug-themed feast with a ladybug pinata, butterfly and black and red polka dotted balloons and of course, more food than you would think could fit on one (ok, two) tables. It was lovely and I hope to share pictures soon. I got a new camera for said birthday (the Nikon D5000). Thanks, kisses and loves to all of you for your patience while I befriend my new camera. Who knew light could be so much fun (and so challenging!)
Gluten-Free Plum Cobbler with Pamela’s Baking Mix
3/4 cup white sugar*
4 cups fresh plums, pitted and sliced into wedges
1 tsp vanilla extract
2 Tbsp corn starch
1/4 teaspoon ground nutmeg, cloves, and allspice
1 1/2 C Pamela’s Baking and Pancake Mix
Take a deep pie pan or 2 Q. casserole dish and preheat oven to 350F.
Combine your plums, sugar, vanilla, corn starch and spices in a large bowl. If you like you can then fill your pie pan or casserole dish and use it for your biscuit topping.
Combine your Baking mix, sugar, and melted butter or margarine in a bowl and stir together. Fold your milk in gently. Use a large serving spoon to drop the dough on top of your plum mixture. Cover the surface but leave a little space around the edges. Sprinkle with your raw sugar for some pretty baking sparkle and bake at 350f for around 35 minutes or until lightly browned and firm on top.
Serve with your favorite vanilla ice cream or enjoy plain. Yum!
*I actually used 1/2 cup sugar, but the DH said it was too tart. Our plums were a little under-ripe, so we needed the 3/4 cup. Your mileage may vary.