Midnight Plum Cobbler w/ a Simple Streusel Topping

I’m not sure it can get any simpler than a fresh fruit cobbler and streusel topping. But thanks to one little trick, I think I’ve found a way to make ‘easy’ even easier!

I’m pretty sure plums are my new fave – maybe it’s because this has been an exceptionally great plum season (or maybe I haven’t been paying attention like I should’ve all these years!). But this year, they’ve been so tasty!

I used some beautiful, super sweet and tangy Midnight plums to make plum jelly and this delicious cobbler! YUM! (trust me — I ate my fair share too!) Well, the trick to a great plum cobbler (besides having seasonal plums) is to stew the plums for about 30 minutes in order to release the sweet plum juices, soften the plum ‘meat’ and maximize flavor.

For the cobbler ::

Start off by quartering and de-stemming ripe Midnight (black) plums (remove the pits too). Add plum pieces to a medium saucepan along with some water and a cinnamon stick. Cover and bring to a simmer for 20-30 minutes, this will release the juices.

Remove the softened, stewed plums from the heat and give them a mash (discard the cinnamon stick or give it a rinse and save for a later use). Stir in sugar, butter, a pinch of salt and cornstarch.

In a small bowl combine streusel topping ingredients : flour, sugar, butter and a pinch of sea salt. Mix with a fork to combine, leaving the butter in pea-sized bits.

Pour the plum mixture into a dish, sprinkle with streusel topping and bake until filling is bubbly and the streusel topping is light golden and crisp.

*You may need a smaller or larger dish depending on how juicy your plums are.

Midnight Plum Cobbler

Cobbler

• 2.5 pounds midnight black plums (quartered, de-stemmed and pits removed)
• 1/2 c water
• 1/2 c sugar
• 1-2 cinnamon sticks
• 2 T cobbler
• 1-2 T cornstarch
• pinch of salt

Streusel Topping

• 3/4 c flour
• 3/4 c sugar
• 1/2 c butter
• pinch sea salt

Preheat oven to 350°. Add plum pieces to a medium saucepan along with 1/2 c water and a cinnamon stick. Cover and bring to a simmer for 20-30 minutes, this will release the juices.

Remove the softened, stewed plums from the heat and give them a mash (discard the cinnamon stick or give it a rinse and save for a later use). Stir in sugar, 2 T butter, a pinch of salt and 1-2 T cornstarch depending on your desired sauciness // thickness.

In a small bowl, combine streusel topping ingredients. Mix with a fork to combine, leaving the butter in pea-sized bits.

Pour the smashed, stewed plum mixture into a prepared 9″x9″ square dish (or a 10″x7″ oval dish)*. Sprinkle with the streusel topping and bake @350° for 30 minutes until filling is bubbly and the streusel topping is light golden and crisp.

*You may need a smaller or larger dish depending on how juicy your plums are.