If you follow me on instagram (you should btw) you know I love desserts. I love investing time in creating buttery pastries and complicated, detailed desserts. It’s maddening and rewarding, there’s nothing like the smell of freshly baked goods. It’s a love language!!
But desserts and bakes don’t need to be complicated to be amazing. They can be just simple, easy, wonderful little things. All you need is a handful of ingredients, one bowl, and a few minutes, and that’s enough to make a great dessert. That’s why I love making cobblers; it’s just fruits and a buttery rich biscuit topping. It’s juicy, soft, and crisp – not boring, lots of textures.
I make an excessive amount of peach cobblers in the summer, but this Plum and Strawberry Cobbler is a fall/winter version. Easier than apple pie, and even a galette, it’s actually supposed to rustic and adaptable. You can turn this recipe into a blueberry cobbler or do blackberry, apple or pear. Plums and strawberries go beautifully together, though. It’s just comfort food at its best.
The vanilla ice cream is totally optional, but highly recommendable. So maybe don’t skip such an important step. You can use fresh strawberries or frozen, and the hardest part is pitting and slicing the plums, but it’s a small price to pay. The reward is almost inappropriately drippy, juicy, jammy. Ugh, so worth it.
Plum and Strawberry Cobbler
Ingredients
- 300g strawberries
- 500g plums, pitted and sliced
- 1 tsp vanilla
- 40g brown sugar
- zest of 1 orange
- 50g almond flour
- 100g flour
- 1 tsp baking powder
- 50g sugar
- 100g unsalted butter, cold and cubed
- pinch of salt
- vanilla ice cream, to serve
Directions
- Preheat oven to 375°F.
- Hull the strawberries and halve any larger ones. Place strawberries and plums in a 9×13 inch pan.
- Add the vanilla, orange zest and brown sugar, tossing gently to combine.
- Whisk the flour, sugar, baking powder, and salt together in a medium bowl.
- Add the butter and using a pastry cutter or a fork (or food processor), *cut in the butter until the mixture resembles a coarse meal. You can also use your hands, but make sure to be quick when incorporating the cold butter into the dry ingredients so that the butter stays in little clumps throughout the mixture. The butter should be cold and the heat from your fingers might soften it, which may result in a biscuit that is not as flaky or tender.
- Add about 2 tablespoons of cold water and mix until it comes together into a firm dough.
- Using a tablespoon, dollop big spoonfuls of dough on top of the fruits.
- Bake for 30-45 minutes, or until bubbling and biscuit topping is golden and cooked through.
- Serve with vanilla ice cream.
Tips & Tricks: *Cutting in butter just means incorporating cold butter into the dry ingredients so that the butter stays in little clumps throughout the mixture. Cold butter is the key to flaky, tender biscuits, so it’s best to use a pastry cutter, fork, or food processor.
If you make this Plum and Strawberry Cobbler please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos.
