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Plum and Peach Cobbler

Serves 6 to 8 Servings


  • 1 pound ripe black plums or other plums, washed, stemmed, pitted, and cut into eighths
  • 1 pound fresh, ripe peaches, washed, stemmed, halved, and pitted
  • 1 cup sugar plus more for dusting the pastry before baking
  • 5 1/2 teaspoon ground cinnamon
  • 2 tablespoon cornstarch
  • 33/100 cup honey, a fruit flower like orange would be great
  • 5 1/2 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup buttermilk
  • 8 tablespoon (1 stick) cold unsalted butter, cut into small pieces, plus melted butter for brushing cobbler
  • 1 cup heavy cream
  • 2 tablespoon confectioners sugar
  • 1 teaspoon vanilla extract


Baking Directions:


Preheat the oven to 375°F.


Put the fruit in a bowl with 1 cup of the sugar, cinnamon, cornstarch and honey.

Gently stir together, and then pour into a 3- to 4-quart casserole or soufflé dish.


Put the flour, remaining 3 tablespoons sugar, baking powder, and salt in a mixing bowl and stir together until thoroughly mixed.

Add the buttermilk and combine.

Add the cold butter quickly; combining only briefly, to leave the mixture as lumpy as possible, which helps make a flaky crust.


Lightly flour a work surface and dump the lumpy pastry out onto it.

Flatten gently with your hands or a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely.

I like to cut the pastry into 2-inch circles or squares using all the pastry.

Top the fruit with the pastry, brush with melted butter, dust the top with sugar, and bake in the oven until the pastry top is nicely browned, 20 to 25 minutes.


Serve warm with honey flavored ice cream or whipped cream.