Plum Cobbler

We have had an abundance of plums from our three plum trees this summer and this plum cobbler is one of the ways I have been using them up. This cobbler is made with warm cinnamon and fresh lemon zest which are the perfect accompaniment to the fresh, sweet plums. Serve this cobbler warm straight out of the oven with a scoop of vanilla ice cream or at room temp with a dollop of creamy whipped cream.

Ingredients you will need for this plum cobbler:

• 1 cup all-purpose flour
• 1 1/4 cups granulated sugar (plus 2 tablespoons for topping)
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 stick (1/2 cup) SALTED butter, melted
• 1 cup whole milk
• 2 tsp vanilla
• Zest of 2 lemons (about 2 tablespoons)
• 4-5 small plums, sliced

Directions:

• 1.) Preheat the oven to 350 degrees and butter liberally a 10 inch cast iron skillet. (You can also use a regular baking pan if you don’t have a cast iron skillet, just make sure to butter it liberally.)
• 2.) In a large mixing bowl add the flour, sugar, baking powder and cinnamon. Whisk together until well combined.
• 3.) To the dry mixture add the milk, melted butter and vanilla. Whisk together until combined.
• 4.) Add the lemon zest and whisk in.

• 5.) Pour the batter into the prepared cast iron skillet or pan and top with the sliced plums. You can place them it whatever pattern you would like, just make sure it’s a single layer of plums.

• 6.) Sprinkle the top with more sugar.
• 7.) Bake for 45 minutes to 1 hour. Depending on your oven and the size skillet or pan you use the baking time will vary. The edges should be a lovely golden brown and the top will just be starting to turn golden and crispy from the sugar.
• 8.) Serve hot straight out of the oven or at room temperature. Enjoy as is or with a dollop of whipping cream or a scoop of vanilla ice cream.

Notes:

• Make sure to butter your skillet really well!
• If you don’t have a cast iron or oven safe skillet you can definitely use a regular baking pan or even pie pan. Just make sure to butter them really well and you may need to watch and adjust the baking time.
• Most of the time I use unsalted butter when I am baking but for this recipe I use salted butter because I’m not adding any salt.
• You could dice up the plums if you would prefer and mix them into the batter before pouring into the skillet or pan. I recommend if you slice them to add on top to make sure you only do a single layer.

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