Plum Cobbler

This classic plum cobbler with a biscuity topping is simple to make and tastes best with Santa Rosa plums, but other types will work as well. It's light, tangy, and absolutely delectable.

Ingredients :

• Sugar 3/4 cup plus 2 tablespoons (170g plus 30g); 1/2 cup for a tarter cobbler.

• 4 cups fresh Santa Rosa plums, 10 to 18 plums, depending on size, seeded, and sliced

• 2 tablespoons instant tapioca (or cornstarch)

• 1 teaspoon grated orange zest

• 1/4 teaspoon ground cinnamon

• 1 cup (110g) all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/4 cup (50g) butter

• 1/4 cup (60ml) milk

• 1 egg, lightly beaten

STEPS :

     1. Preheat the oven :

Preheat the oven to 350°F/175°C.

     2. Combine the plums with sugar, tapioca, orange zest, and cinnamon :

Combine 3/4 cup white sugar, plums, quick tapioca, orange zest, and cinnamon in a large mixing basin. Fill a 2-quart casserole with the fruit mixture.

     3. Mix the topping ingredients :

Combine the remaining 2 tablespoons of sugar, flour, baking powder, and salt in a medium mixing basin. Using a fork, pastry blender, or your (clean) hands, cut in the butter until the mixture resembles coarse crumbs. Incorporate the milk and egg until just moistened (do not overmix).

     4. Top the fruit mixture with the topping :

Several spoonfuls of the batter should be dropped onto the fruit mixture. Bake for 35 minutes, or until the cobbler topping is golden and the filling is bubbling.

     5. Serve :

Garnish with whipped cream (optional).