Quartered plums cook into a rich, jammy base for the tender, flavorful crust in this gluten-free take on Lisa Fain's cobbler in The Homesick Texan's Family Table.
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Fresh blueberries and warm shortcakes; does it really get any better than that? Maybe with a fat scoop of vanilla ice cream on top. All you need is a sheet pan and a little elbow grease to put this crowd-pleasing cobbler together.
Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough.
This port-based version of a classic winter cocktail uses a simple vanilla syrup to add some sweetness and depth.
To make this cobbler extra cobbler-y, I add a muddled vanilla bean a bit of cinnamon to my sugar. Other soft berries like blackberries, sylvanberries, loganberries or marionberries may also be used if you have them on hand.
[Photograph: Max Falkowitz] If there's a more noble application for the last of the season's plums than cobbler, I don't know what is. It's a perfect fruit delivery system, and the application of heat and sugar can hide any imperfections...
While I can't call the cobbler I made an authentic Georgia Peach Cobbler since I'm pretty sure my peaches hailed from New Jersey, it was incredible. The peaches are peeled and sliced, and then mixed with sugar, nutmeg, cinnamon, vanilla, a bit of cornstarch, and then dotted with an entire stick of butter. The topping is somewhere in between a pie crust and a biscuit, made in the stand mixer and incredibly easy to roll out. While baking the peach juices mix with the butter and sugar, creating a liquid that seeps up over the crust and is delicious enough to eat by the spoonful.