The thing I undoubtedly love about Korea is that if I want to know what is the produce of the season, I merely look out the window of my bus as I pass a handful of old men and women selling various fruits and vegetables. Whatever is being sold at the best prices, is undoubtedly what I should be putting into our meals.
So, mourning the tardiness of pie adventures, as in missing out on strawberry season, I figured it would do my skills some good to work with the glorious little plum that was popping up in all the little vendor stalls these days and quickly googled my way to this recipe which served as the starting (and essentially, finishing) point of this summer evening plum cobbler.
from Seven Spoons
In a small bowl whisk together 1/2 cup A-P Flour, 1/4 cup Wheat Flour, 1/4 tsp. Baking Powder, 1/8 tsp. Salt and 3 Tbsp. Ground Almonds.
Separately, in a small sauce pan brown 1 stick of Butter, melting it completely and continuing to cook, stirring often, until it has bubbled and turned a nice brown, nutty color. Cool the butter slightly and mix in 1/2 cup Sugar followed by 1 Egg Yolk and 1 tsp. Vanilla extract. Refrigerate.
For cobbler filling, combine 1 Tbsp. Cornstarch with 1/4 cup Brown Sugar, Cinnamon and Ginger to taste. Toss into this sugar mix 1 1/2 lbs. quartered or halved Plums.
Tumble plums into a greased baking dish, plop on the browned butter dough evenly and bake 40-45 minutes.
Will be tart. Can add additional sugar to the cornstarch mixture if you desire a sweeter summer treat.
Would be delectable with vanilla ice cream or fresh whipped cream on top!