Plums are in-season in late summer, but they can also be eaten in winter. This ginger-and-allspice winter-spiced plum cobbler recipe from Jessica Morone proves that plums are suitable for cold-weather desserts.
2 (15-ounce) cans purple plums, drained and pits removed
¼ cup brown sugar
1 tablespoon corn starch
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon salt
Ingredient
1 ½ cups all-purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, cold and cubed
½ cup whole milk
½ tablespoon raw sugar
Direction
Heat the oven to 375 F. Plums, brown sugar, corn starch, ginger, allspice, and salt should be gently mixed in a medium bowl.
1
Spoon mixture into 9- or 10-inch cast iron skillet. Set aside. Mix flour, sugar, baking powder, and salt in a food processor.
2
Occasionally pulse to mix. Pulse cold butter in food processor until coarse sand-like.
3
Pulse milk in food processor until just combined. Drop dough on plum mixture with spoon or cookie scoop.
4
Sprinkle raw sugar on dough.Bake until the top is golden and the filling is bubbly in the preheated oven for 35–40 minutes.
5
All you peach cobbler purists can enjoy this winter-spiced recipe without plums.
6
Surprise, changing the lead act is the easiest way to change things up. If desired, serve warm with ice cream.