How to make plum cobbler – recipe – Felicity Cloake’s Masterclass

Can you take us through the process of making a delicious cobbler, a classic dessert that many people enjoy in the U.S.?

Absolutely! Cobblers have a unique spot in American cuisine, characterized by their warm, rustic charm. Before diving into the recipe, it’s essential to understand that although crumbles might be trending right now, cobblers have been around longer and offer a hearty appeal. As noted in “Joy of Cooking,” they may not always win for presentation, but they’re undeniably delicious.

Let’s kick things off with the recipe. What are the essential ingredients for this cobbler?

For this delightful dessert, you’ll need:
– 800g of plums (or any stone fruit you prefer)
– 50g of light brown sugar
– Butter for greasing and dotting
– 1 tsp of cornflour
– 1 tbsp of lemon juice
– ½ tsp of cinnamon
– For the cobbler topping: 225g plain flour, 50g coarse cornmeal (optional), 2 tsp baking powder, ½ tsp bicarbonate of soda, 3 tbsp caster sugar, a pinch of salt, 100g chilled butter, 220ml buttermilk, and 1 tbsp of demerara sugar for the finishing touch.

What’s your favorite fruit to use for cobblers and why?

While you can use nearly any fruit that holds up well to baking, such as peaches, berries, or apples, I particularly love plums. They develop a wonderful sweet and tart flavor when cooked. The method I’m sharing also works great with other stone fruits; just tweak the sugar to match their sweetness.

Great! Now, what’s the first step in preparing the plums?

Start by halving and pitting the plums. Use a small, sharp knife to carefully remove any flesh left on the pits, especially if they’re a bit underripe. Once that’s done, toss the plum halves in the brown sugar and let them sit for about 30 minutes to macerate and release their juices.

Perfect! What comes next?

Preheat your oven to 200°C (or 390°F) and butter a medium-sized baking dish. After the plums have macerated, make sure to drain any excess juice into a bowl, then transfer the fruit into the greased dish. In a small bowl, combine the cornflour with the reserved plum juices and lemon juice, whisking until smooth.

What should we do with the fruit mixture before we bake it?

Sprinkle the plums with cinnamon or any sweet spice you enjoy, like nutmeg or ginger. If you’re a fan of vanilla, adding a dash of vanilla extract to the plum juices adds a nice depth of flavor. Pour this smooth mixture over the fruit and dot the top with butter before placing it in the oven for about 15 minutes, until the fruit is softened.

Now that the fruit is ready, could you guide us on making the cobbler topping?

While the fruit is baking, it’s time to make the topping. In a large bowl or food processor, combine the plain flour, optional cornmeal, baking powder, and bicarbonate of soda. Next, add a pinch of salt and the sugar, mixing everything until well combined. Cut the chilled butter into cubes, then either rub it into the flour mixture with your fingertips or pulse it in the processor until it resembles coarse crumbs.

Once we have the right texture, what’s next?

Add just enough buttermilk to form a smooth dough. You can easily find buttermilk in most stores, but if you don’t have it, you can sour regular milk with a bit of lemon juice or vinegar and let it thicken for about 10 minutes.

How do we assemble everything before baking?

Divide the dough into balls about the size of ice cream scoops. Flatten them slightly and arrange them on top of the plums, ensuring there’s some space between them for expansion while baking. If your baking dish is on the smaller side, you might have some leftover dough that you can either bake separately or freeze for later use.

Finally, how do we finish the cobbler?

Sprinkle the dough with demerara sugar—though white sugar will work just as well—then bake the cobbler for about 30 to 40 minutes. It’s ready when the topping is golden and well-risen, and you see the fruit bubbling underneath. Once it’s done, let it rest for 15 minutes before serving with your choice of ice cream, crème fraîche, custard, or double cream.

It sounds absolutely wonderful! Thank you for sharing this step-by-step guide to creating such a delightful treat.