My grandpa has copious amounts of plums growing in his backyard. So much that we can barely pick all the ultra ripe ones that have just fallen off the branches. They are good fresh, but there is only so much you can eat off the tree. Besides freezing tons of them and making plum vodka (due in another 2 weeks), I came across a recipe for Polenta-Pecan Apple Cobbler in the all American classic red-and-white plaid Better Homes and Gardens Cookbook (you know the one that everyone has in their kitchen buried way in the back). I altered the recipe with plums instead of apples and cherries and walnuts instead of pecans. It was super easy to make and turned out pleasantly tart with a warm spice. I love the texture and added sweetness polenta provides. A great way to celebrate summer's bounty and a must with vanilla ice cream and whipped cream.
Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup quick-cooking polenta or yellow cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons butter
- 1/2 cup chopped walnuts
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 8 cups cubed, de-pitted plums
- 1/3 cup packed brown sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold water
- 1 tablespoon cornstarch
- 1/3 cup half-and-half or light cream
- Half-and-half, or light cream (optional)
Directions
1. For topping, in a small bowl stir together flour, polenta mix or cornmeal, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.2. In another small bowl combine the walnuts, the 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.
3. For filling, in a large saucepan combine the plums, the 1/3 cup brown sugar, the lemon juice, and 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.
4. Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.
5. Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream. Makes 8 servings.
8 comments:
OMG, so gorgeous! I adore plums and prunes.
Cheers,
Rosa
Looks delish Anna! A cobbler isn't a cobbler without the addition of ice cream or whipped cream....or both!!!
soooo much better than an apple cobbler
Rosa - Thanks :) Me too!
Helen - I couldn't agree more.
Stuffycheaks - I've never actually had apple. Any cobbler I've had has always been red or purple.
Portland?? That is LA's loss. Good thing your recipes still travel down here. This looks great!! I haven't made much polenta. Who's cornmeal or quick polenta do you use?
Have fun up there and are you finding your way around, esp. finding good grocers?
SouthBayGuy - I used cornmeal - just some plain ol brand. Oh, still looking around for interestin grocers... so far its been whole paycheck and Joe Trade :P
Oh plums. I always forget how good they are until I have them again. Love the idea of using polenta in the cobbler.
Esi - Yay for plums - somehow they get overshadowed by other summer fruit.
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