Plums in raw form have an amazingly complex, yet subtle flavor profile. Cooking reduces the moisture, while concentrating the plum flavors and sweetness.
- 9-10 plums or pluots, pitted and sliced, about 7-8 cups.
- ½ cup organic cane sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ⅛ tsp ground cloves
- ¼ cup tapioca granules or cornstarch
- 1 1/2 cups unbleached wheat flour
- ½ cup fine almond flour
- ¼ cup organic cane sugar
- 1 Tbsp baking powder
- 1 tsp sea salt
- ¾ cup unsalted butter, at room temperature
- 1 cup buttermilk
- 1 Tbsp turbinado sugar
- Vanilla ice cream, for serving
- Preheat the oven to 400°F. Grease a 9-inch pie dish with butter or cooking spray. Place on a baking sheet lined with a silicone mat or parchment paper.
- In a medium bowl, gently mix together plums, ½ cup of cane sugar, vanilla extract, cinnamon, cardamom, cloves, and tapioca granules. Spoon into the prepared pie dish.
- In another bowl, whisk together flour, almond flour, baking powder, sugar, and salt.
- Cut in butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Make a small well in the center of the mixture, and pour in buttermilk. Toss with a fork until mixture is evenly moistened. Dough will be sticky.
- Spoon dough onto the plum filling, leaving only small gaps for steam to escape. Sprinkle with turbinado sugar. Bake the cobbler for 10 minutes. Reduce heat to 350°F, bake an additional 55 minutes, or until the top is golden brown and the filling is bubbly. Serve warm with vanilla ice cream.