As to how to top this cobbler, I try and always let the fruit do the talking – no overly sweet batter to mask perfectly ripe, seasonal fruit. The fruit is front and centre in this topsy-turvy pudding.
This year my Victoria plum tree has outdone itself. Often times it is fairly skimpy but every few years the crop is quite a whopper and I end up begging neighbours to take some off our hands. One year I had a laundry basket’s worth. Quite a lot for a single, small tree. Some fruits go in the freezer, some get eaten as they are, some go for chutney and compote. And of course some go in sweet bakes like this. But looking at the tree today I know that I won’t be able to deal with the fruit fast enough, and that by the week’s end I will be leaving little bulging bags on door steps, hoping the recipients aren’t also similarly burdened with rapidly ripening produce.
Now, what to do with all of my unripened tomatoes….
Plum-Berry Upside-Down Cobbler
Once you’ve had your fill of late summer berries and plums, try this.
I’ve made this on both a barbeque grill and in the oven, with equally delicious results. Use plums, mirabelles, greengages, brambles, and even throw in some seasonal English cobnuts if they are around. This recipe gives you a good-natured, thick batter to sink in whatever fruit looks good to you right now. Where you bake it is up to you!
80g (1/3 c) butter or coconut oil, softened + 2 tsp for the skillet, or use oil spray
75g – 100g (1/3- ½ c) raw sugar – I used 50g coconut blossom sugar, but succanat or turbinado would be similar
100g (3/4 c) spelt or AP flour (I have also used home-ground quinoa flour* with good results)
75g (3/4 c) fine almond meal/ground almonds*
Pinch salt (optional if using salted butter)
180ml (3/4 c) plant milk or dairy milk – I used almond milk
¾ tsp almond or vanilla essence
8 ripe plums (more if using greengages or mirabelles), halved and stoned
Good cupped handful of berries
Extra sugar –optional
You will also need: A 10-inch cast iron skillet or a round, sturdy/heavy baking tin. Oil this well.
Preheat the oven to 180C/350F. Or, use a lidded outdoor grill – ashy and post-bbq warmth.
- Cream together the butter and sugar in a medium bowl, until the sugar ‘disappears.’
- In another bowl, dry-whisk the flour, almond meal, baking powder, and salt, if using.
- Alternate adding the flour and the milk to the sugar and butter mix, popping in the almond essence or vanilla, too. Mix very well until you achieve a thick batter. You want to be able to hold it aloft and have to shake the spoon to let the batter drop.
- Spoon the batter into the prepared skillet or tin and top with the fruit. Try not to put the wettest fruit pieces in the centre as this may make the middle a bit soggy. Sprinkle over a little extra sugar if you wish. I don’t, but my daughter would like me to. I’m such a meany!
- Bake in the oven for about 40 minutes, or until the batter is ever so slightly pulling away from the sides. Serve warm with extra fruit, cream, almond or cashew cream, or thick yogurt. The sides and bottom of the cobbler should be slightly crisp with a soft, light inside – like a soft cookie.
* I use my Froothie Optimum 9400 to make my own fine flours – no need for separate equipment or jug. I’ll post how to make quinoa flour – and save yourself some serious money doing so – soon. 🙂 Order yours here to take advantage of an extended warranty (12 years) and shipping anywhere at UK domestic rates.
plum-berry upside down skillet cobbler on the BBQ