Thursday, 29 September 2011
In between finding my flat and moving in this week, I went off to France for ten days with my mum. We went on an eating holiday.
As I look back on it now, it's a blur of moules frites, lobster, langoustines, caramel beurre salé, macarons, kouignettes, chocolates, crepes, duck confit, ice creams, beurre d'Isigny and so much more. We moved from Normandy to Brittany and finally to Paris. It was divine.
Though I've made and tasted a lot of crumbles in my life, I'd never come across cobblers before I started blogging. I've been meaning to try one out for ages.
I made this with the first of the plums before I left Switzerland. I mixed juicy red plums, green reine claudes (greengages) and some tapered purple plums to give it some variety. As I can't resist adding pecans to plums (one of my favourite combinations), I popped some into the cobbler itself. I thought the juices were too gloopy so I've reduced the corn flour to 1 tbsp but feel free to add the other tbsp if you like it thick. I also found it too sweet even once I had heavily reduced the sugar, so I've taken more off below. Make sure you keep baking until it's brown all over - I think I slightly undercooked mine. Other than that, it was delicious!
Pecan Plum Cobbler
(adapted from Simply Recipes)
For the fruit:
10-12 just ripe plums, assorted
75g light brown sugar
1 tbsp corn flour
1/4 tsp ground cinnnamon
For the cobbler topping:
110g plain flour
30g light brown sugar
1 and 1/2 tsp baking powder
1/4 tsp cinnamon
50g unsalted butter
50g pecans, toasted and chopped
60ml whole milk
Preheat the oven to 170C/350F. Stone the plums and cut them into slices or halves, depending on size. In the baking dish combine the sugar, corn flour and cinnamon. Add the plums and toss until they're evenly coated.
In a medium bowl mix the plain flour, sugar, baking powder, cinnamon and salt together. Rub in the butter. Stir in the pecans. In a small bowl whisk the milk and egg together, then add to the bowl. Fold until combined then dollop over the fruit. Bake for 35-40 minutes until browned all over and bubbling. Serve with cold thick cream.