I recently came across Joy the Baker’s Nectarine and Cream Cobbler recipe, and it sounded soooo good. When I finally made it to the grocery store for supplies, I just knew I had to make a version with plumcots instead of nectarines. Those plumcots were just dying to be cobblered. << totally not a word.
So! I cobblered that delicious fruit, threw some vanilla bean gelato on top for good measure, and it was AMAZING.
Here are the steps! Full recipe is at the bottom of the post.
Slice up some plumcots. I used 3, but mine were pretty large.
Grab one stick of butter, and melt it up in a saucepan. We want to brown the butter, but not burn it. Once it melts and foams up a bit, stir and watch carefully. You want little brown bits to appear. It adds some toasty flavor! Pour the butter into a baking dish.
Add together the dry ingredients.
Mix the dry ingredients, and add milk!
Pour the batter onto the brown butter. No stirring, please.
Sprinkle on some brown sugar, and bake! yummmmm
adapted from Joy the Baker and The Pastry Queen
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon cinnamon
pinch of cloves
pinch of freshly grated nutmeg
3/4 cup milk (low fat milk will work fine)
3 cups sliced plumcots, skins left on
1/3 cup firmly packed brown sugar
1. Preheat the oven to 350 degrees F. Melt the butter in a medium saute pan set over medium high heat until it bubbles and turns a nut brown color. Watch the butter closely, as it can go from browned to burnt in just a few seconds. The butter will have all sorts of browned bits in it. That’s good!
2. Pour the butter into an 8-inch or 9-inch square baking dish.
3. In a medium bowl, stir together the granulated sugar, flour, baking powder and spices. Add milk and stir.
4. Pour the mixture on top of the melted butter, and don’t stir it! Still without mixing, arrange the fruit evenly over the top of the batter. Sprinkle with brown sugar.
5. Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. Amazingly, the batter will migrate from the bottom of the pan to cover the fruit. Serve warm with slightly sweetened whipped cream or vanilla ice cream.