Peach and Plum Cobbler

Extended Shelf Life: Peaches and Plums

I've been happy to return home and enjoy the fruits of my neighbor's CSA, the only agreement I've been required to make is to share anything made with their CSA share with them ^^ We thoroughly enjoyed sharing this cobbler of mixed peaches and plums.

Ingredients/Directions:

Preheat oven to 400 F.

Toss 6 cups chopped peaches and plums with 1 Tbsp. Cornstarch, 1/4 cup Brown Sugar, and a dash of Cinnamon. Tumble into a prepared square baking dish.

For topping, mix together 1 cup Flour, 2 Tbsp. Sugar, 1 1/2 Tsp. Baking Powder, and 1/4 tsp. Salt. Cut in 1/4 cup butter. Separately, mix together 1 Egg and 1/2 cup Milk. Add to the flour mixture, stirring until just moistened. Spoon on top of the filling. Bake 20-25 minutes until golden brown, cool for about an hour before serving.

Crepes with Broiled Plums and Home-made Yogurt

I've read through breakfast cookbooks and browsed recipes online and chatted-it-up with friends enough to discover that a grapefruit, topped with a bit of sugar and broiled is something heavenly, delicious and easy. I have yet to have the opportunity to try such a technique with a grapefruit, but having recently been gifted a bag of tart, happy little plums, I figured it was worth a go substituting plums for grapefruits and without fail, they were delectable!

Simply halve your plums, remove the seeds, sprinkle with some brown sugar and place under the broiler for about 10 minutes (I'm not sure my oven's broiler is a legit broiler, so the time may be a bit off) let them cool slightly and enjoy!

I sliced ours up and placed them in crepes with a bit of homemade yogurt, sprinkled some powdered sugar on top and enjoyed a lovely Saturday morning.

Brown Butter Plum Cobbler

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.

Ingredients/Directions:

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!