Sugarplum Cobbler

I never ate a sugar plum before this weekend, but when I saw them at the Greenmarket on Friday I decided to be brave and try something new instead of going with something I knew I loved, like blueberries. I like plums, after all, and sugar plums seemed to me like they were just cute, sweet plums.

Well, that’s basically what they are, but I didn’t finish the whole basket and after sitting on the counter ripening (I probably should have stored them in the fridge) they became rather mushy. So I decided to turn them into a cobbler and whipped up an easy biscuit recipe to spread on top.

Biscuit-Topped Sugarplum Cobbler

Ingredients:

For the filling:

• about 15 sugarplums
• 3 tablespoons of sugar (I used demerara)
• 1/2 tablespoon of cinnamon
• a few shavings of fresh nutmeg

For the biscuit topping (half of the basic biscuit recipe from Baking)

• 1 cup of flour
• 1/2 tablespoon of baking powder
• 1 teaspoon of sugar
• 1/4 teaspoon of salt
• 3 tablespoons of cold, unsalted butter, cut into 6 pieces
• 1/3 cup milk

Directions:

1. Cut the sugarplums in half and remove the pit. line them up on the bottom of a pie-rex (is that what the pie shaped Pyrex is called? Because it totally should be!).
2. Sprinkle the sugar, cinnamon and nutmeg on top of the sugarplums
3. Mix all of the biscuit ingredients together except for the butter and milk.
4. Add the butter and mix in with your fingers, then add the milk and form a dough.
5. Spread the biscuit dough over the top of the fruit. It doesn’t have to be even!
6. Bake at 425 for 12-15 minutes