This cobbler uses fresh apricots and plums with tapioca as a thickener. Goes together quick and easy.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 8 fresh plums
- 8 fresh apricots
- 1/2 cup plus 3 Tablespoons sugar (divided)
- 2 Tablespoons instant tapioca
- 1 cup flour
- 1 teaspoon baking powder
- Pinch of kosher salt
- 6 Tablespoons (3/4 stick) cold unsalted butter
- 1/4 cup whipping cream
Preparation:
Preheat oven to 400 degrees F.
Cut plums into quarters, then cut each quarter in half crosswise. Cut apricots same way. Put fruit in 2-1/2-quart shallow earthenware baking dish. Sprinkle on 1/2 cup of sugar. Grind tapioca in food processor until fine, then sprinkle it over plums. Toss to coat fruit. Set aside.
Put flour, baking powder, salt and 2 tablespoons of remaining sugar in food processor. Cut butter into 6 pieces and add it on top of dry ingredients. Process until butter is in pea-size pieces. Add cream and process until dough is soft and crumbly. Take dough out and press it together with your hands.
On lightly floured surface roll dough out to inside dimension of your baking dish. Lift it with your fingers spread wide underneath and place it over fruit. Tuck in any edges that stick out; dough doesn't have to lie smooth. Brush top with water and sprinkle on remaining 1 tablespoon sugar. Make 4 slashes in dough to allow steam to escape.
Put cobbler in oven and immediately turn temperature down to 350 degrees F. Bake until top is firm and lightly browned and fruit is bubbling around edges, about 35 minutes.
Serve warm or at room temperature, plain or with lightly whipped unsweetened cream or vanilla ice cream.
Yield: 12 servings
Recipe Source: Baking with Jim Dodge by Jim Dodge (Simon & Schuster)
Reprinted with permission.
Cut plums into quarters, then cut each quarter in half crosswise. Cut apricots same way. Put fruit in 2-1/2-quart shallow earthenware baking dish. Sprinkle on 1/2 cup of sugar. Grind tapioca in food processor until fine, then sprinkle it over plums. Toss to coat fruit. Set aside.
Put flour, baking powder, salt and 2 tablespoons of remaining sugar in food processor. Cut butter into 6 pieces and add it on top of dry ingredients. Process until butter is in pea-size pieces. Add cream and process until dough is soft and crumbly. Take dough out and press it together with your hands.
On lightly floured surface roll dough out to inside dimension of your baking dish. Lift it with your fingers spread wide underneath and place it over fruit. Tuck in any edges that stick out; dough doesn't have to lie smooth. Brush top with water and sprinkle on remaining 1 tablespoon sugar. Make 4 slashes in dough to allow steam to escape.
Put cobbler in oven and immediately turn temperature down to 350 degrees F. Bake until top is firm and lightly browned and fruit is bubbling around edges, about 35 minutes.
Serve warm or at room temperature, plain or with lightly whipped unsweetened cream or vanilla ice cream.
Yield: 12 servings
Recipe Source: Baking with Jim Dodge by Jim Dodge (Simon & Schuster)
Reprinted with permission.
