I adore peaches. When they come into season, I buy baskets of them at the farmers market, then end up with a glut because I am the only one who eats them at home.
Never one to waste, I am forever on the hunt for peach recipes. I toss them in salads, slice them and top ricotta or yogurt-schmeared toast with them, serve them with cheese, atop ice cream, over pound cake, in muffins — you get the idea.
Recently, I had a few peaches and plums (another weakness of mine) that were slightly past optimal ripeness, and was inspired to make a peach and plum dessert. I am reluctant to call it a cobbler, because the topping I assembled was more cake-y than biscuit-y, which suits me fine. I often find that the biscuit-style topping, while tasty, doesn’t rise to the sweetness of a dessert; it feels more like a breakfast pastry to me.
That said, there are countless numbers who love that crust and, if that is your preference, simply cut the amount of sugar called for here in half, and you will have your traditional cobbler. The fruit base can be anything — a combo of stone fruits, berries, apples, pears, figs etc. Use what is in season and/or just past ripe.
Peach and Plum Dessert (Neither Cake nor Cobbler)
For the fruit filling
- 6 cups peeled, sliced fresh peaches and plums (I used 3 peaches and 4 plums)
- ½ cup sugar
- Juice of ½ lemon
For the topping
- 1 stick butter, softened
- 1 cup flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ¾ cup buttermilk (or regular milk or nondairy milk)
- 1 egg
- ¼ teaspoon salt
- 1 teaspoon vanilla
Heat your oven to 350 degrees. Place the prepared fruit in a 2-quart baking dish (I use a glass Pyrex). Mix the topping ingredients in a medium bowl until well blended. Pour it over the fruit and bake for about 40 minutes until the topping is golden-brown and slightly crisp on top.
Serve with whipped cream or vanilla ice cream, if desired.
This story first appeared in our sister publication Washington Jewish Week.