This plum cobbler was served up with ice cream at our Sunday Supper gathering. This is a summer delight, and serves a crowd.
Recipe adapted from Cooking Light
5 pounds plums, peeled, pitted, and quartered (note: we did not peel our plums)
1 tablespoon fresh lemon juice
1-1/2 teaspoons grated peeled fresh ginger
3/4 cup granulated sugar, divided
1/4 teaspoon salt, divided
1-1/2 cups, plus 1-1/2 tablespoons all-purpose flour, divided
3/4 teaspoon baking powder
1/4 cup chilled butter, cut into pieces
1 teaspoon grated lemon rind
6 ounces chilled 1/3 less-fat cream cheese, cut into pieces
1/2 cup buttermilk
2 tablespoons turbinado sugar
1. Preheat oven to 375 degrees F.
2. Combine first 3 ingredients in a bowl. Add 1/4 cup granulated sugar, 1/8 teaspoon salt, and 1-1/2 tablespoons flour; toss. Arrange mixture in a 13x9-inch glass or ceramic baking dish coated with cooking spray.
3. Lightly spoon 1-1/2 cups of flour into a dry measuring cup; level with a knife. Combine flour, remaining 1/2 cup granulated sugar, remaining 1/8 teaspoon salt, and baking powder in a food processor; pulse 3 times. Add butter, rind, and cheese; pulse until mixture resembles coarse meal. Add buttermilk; pulse until blended.
4. Drop dough by spoonfuls over plum mixture; sprinkle with turbinado sugar. Bake at 375 degrees F. for 55 minutes or until golden.