Plum and Blackberry Cobbler
- Comments: Adapted from a Stella Parks recipe for Blackberry and Raspberry cobbler.
- Serving Notes: Serve with whipped cream or Vanilla Gelato.
Ingredients and Method
Filling
| Ingredient | Quantity | Method |
|---|---|---|
| Unsalted Butter | 45g | 1. Preheat the oven to 200°C. |
| Raw Sugar (Divided) | 425g | 2. Melt 45g butter in the 30cm Lodge skillet over medium heat. Add 100g of the sugar; cook, stirring, until dissolved (1–2 mins). |
| Fresh Plums (Wedged) | 1.36kg | 3. Add the plums and 1.5g salt. Cook, stirring occasionally, until juices release (3–5 mins). |
| Salt | 1.5g | 4. Increase heat to medium-high; cook/stir until juices are thickened (3–5 mins). |
| Fresh Blackberries | 340g | 5. Remove from heat. Fold in blackberries, remaining 200g sugar, tapioca starch, cinnamon, baking soda, and lemon juice. |
| [Tapioca Starch](Fruit Pie Filling) | 94g | 6. Ensure the starch is fully incorporated into the hot syrup. Set the skillet aside. |
| Ground Cinnamon | 0.5g | |
| Baking Soda | 0.3g | |
| Lemon Juice | 15g |
Topping
| Ingredient | Quantity | Method |
|---|---|---|
| All-Purpose Flour | 187.5g | 1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. |
| Sugar | 22.5g | 2. Add the 165g chilled butter cubes. Use your fingers to smash each cube into a thin, flat petal. Do not rub into a meal; keep the butter in large flakes. |
| Baking Powder | 6.5g | 3. Pour in the cold buttermilk. Stir with a flexible spatula until a stiff, shaggy dough forms. |
| Baking Soda | 1g | 4. Fold the dough over itself 3 or 4 times in the bowl to create internal layers (lamination). |
| Diamond Crystal Salt | 4.5g | 5. Using two spoons, break the dough into 1.5-inch pieces and drop them over the hot fruit in the skillet. |
| Unsalted Butter (Chilled) | 165g | 6. Sprinkle the top with the demerara sugar. |
| Cold Buttermilk or Kefir | 165g | 7. Bake for 40–45 minutes. The biscuits are done when the center hits 93°C on your instant-read thermometer. |
| Demerara / Raw Sugar | 30g | 8. Rest for 15 minutes before serving with the Vanilla Gelato |