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
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
- 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!).
- Sprinkle the sugar, cinnamon and nutmeg on top of the sugarplums
- Mix all of the biscuit ingredients together except for the butter and milk.
- Add the butter and mix in with your fingers, then add the milk and form a dough.
- Spread the biscuit dough over the top of the fruit. It doesn’t have to be even!
- Bake at 425 for 12-15 minutes
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