Glamour executive editor Lauren Brody got this recipe from her Grandma Dolores. When Lauren and her husband go out to dinner with new friends, they like to invite them back to their place for dessert. (The cobbler can be made ahead of time and reheated.) This sweet, tart goodness says, “Let’s be friends,” without trying too hard. The last time Lauren made it, she sent the leftovers home with her guests (bonus points!) and had this e-mail in her inbox the next morning: “Just finished the cobbler for breakfast—amazing!”
SERVES: 8
INGREDIENTS:
- 8 to 10 firm-ripe plums, halved, pitted and cut into ⅛-inch slices (3 cups)
- ¾ cup sugar, plus 1 teaspoon for dusting
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Scant ½ cup buttermilk or whole milk
- 4 tablespoons (½ stick) unsalted butter, melted and cooled to room temperature
- Vanilla ice cream, for serving (optional)
INSTRUCTIONS:
- Preheat the oven to 400°F. In a medium bowl, mix the plums, ¼ cup sugar, cinnamon, and vanilla until combined. Spoon into a 1½-to 2-quart ceramic or glass baking dish. Set aside.
- In another bowl, whisk the flour, baking powder, baking soda, salt, and ½ cup sugar. Add the buttermilk and melted butter and mix just until combined, being careful not to overmix.
- Using a large spoon, dollop the batter on the plums until all the batter is used up. (Don’t worry about covering the entire surface—the batter will spread when it bakes.)
- Bake for 25 to 35 minutes, or until the cobbler topping is golden and set.
- Remove from the oven and immediately sprinkle the top with 1 teaspoon sugar.
- Serve warm, topped with a scoop of vanilla ice cream, if desired.
