Monday, July 4, 2011

Recipe 39: Peach, Plum, and Blueberry Balsamic Cobbler

Peach, Plum, and Blueberry Balsamic Cobbler
Good luck not just going at this
with a spoon.
     How delicious does that look?  Peaches and blueberries are probably some of my favorite things about summer, so when I saw the recipe for a blueberry and peach cobbler in last July's Cooking Light, obviously I had to try.  It was memorably good.  The type of good where you find yourself standing in the refrigerator door with a spoon chanting "Just one more bite! Just one more bite!"

Older sisters always get
the last laugh, punk.

      Thusly, I knew exactly what I'd be making for my family barbecue, especially because my pissant little brother refuses to try new things unless they are a) covered in chocolate, or b) covered in ketchup, so there would be leftovers, mwahahaha.  But when I got to the grocery store, the plums also looked so tasty!  Thus began my rogue recipe spinoff, so rogue that I added BALSAMIC.  Next time, I may double it and halve the lime just to see if it'll be stronger tasting.  Even my very skeptical mother had two whole bowls!  I mean, if Romina liked it, you know it's a winner (and has a no garlic, no fish, no onion in this house guarantee!).

It's not mold
It's an extra shake of patriotism!

Sidebar: I used half whole wheat and half all-purpose flour for the batter; it was fine but probably  would be slightly tastier/less dense using just all-purpose.  Also, forgive the blue sugar sprinkles.  I thought it would look more 4th of July festive.  My sister told me it looked like mold.  She was right. Finally, you don't have to use a Dutch oven for this recipe; a regular old 9x13 pan would work fine.  The benefit of using a Le Creuset is that it won't cook over thanks to the tall sides.  If you go regular pan, put a baking sheet under to prevent stove drippings.  Finally, you can prepare this in steps and let your fruit marinade in the fridge for a while if you want; I had to and was fine!

Peach, Plum, and Blueberry Balsamic Cobbler
Allegedly this serves 12.   It probably could, but really, it's more like me and 5 friends who like it as much.  
Peach, Plum, and Blueberry Balsamic Cobbler


  • 2.5 lb peaches, peeled, pitted, sliced (about 4 fist sized)
  • 2.5 lb plums, peeled, pitted, sliced (about 4 fist sized)
  • 2 tbsp lime juice (or lemon)
  • 1 tbsp balsamic vinegar
  • 3/4 c sugar
  • 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c butter, softened (one stick)
  • 1/4 c sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 c buttermilk
  • 2 c fresh blueberries (if you use frozen, toss them in flour)
  • Sugar to sprinkle across the top (Turbinado is the og recipe recommendation)
Blue eggs!  There's a joke in there...but they're far too pretty so let's not spoil the moment.
  1. Preheat oven to 375 and coat your Le Creuset (or regular pan) with cooking spray.
  2. Place peaches and plums in a bowl.  Stir in juice, vinegar, and sugar.  Stir in flour.  
  3. Pour mixture into the cooking vessel, distributing it evenly.
  4. Mix your softened butter and sugar in a new bowl for about two minutes or until it becomes quite fluffy and airy.  Using a handmixer is fine, but if your butter is soft enough it can be done by hand.
  5. Add eggs one at a time and mix to fully incorporate, and then add vanilla.
  6. Add baking powder and salt, and then begin to alternately add flour and buttermilk until just mixed.
  7. Stir in the blueberries (eat a few, all the cool kids do).
  8. Dollop out your mixture on top of the fruits.  I like to kind of rough it, let it fall where it falls, and let there be some space between if there is any, but Cooking Light will have you cover the entire top of the fruit mixture (which I more or less did on this one).  Whichever floats your boat, sailor.  Sprinkle with sugar.  Not blue sugar, it will look moldy.
  9. Bake at 375 for 1 hour or until the topping has lightly browned and the filling is bubbling up around the edges.  
  10. Serve warm with or without vanilla ice cream.  Or just eat it standing in the door of your fridge, where all diets come to die. 

1 comment:

Anonymous said...

nice idea..thanks for sharing....

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