I adore fall and the smoky scent of leaves, the crisp brightness, the enjoyment of cool cheeks and a cozy sweater. I anticipate the energy change from the hot laziness of summer, but I also sort of dread it – the beginning of the all too rapid transition into full-on winter. Slushy side walks, cold fingers, wearing my duck boots nearly 24/7 – no thanks.
But let’s focus on the here and now – the blazing blue skies the last lingering summer produce. Who doesn’t need a great late-summer early-fall recipe to take advantage of the glorious wealth of plums that hit the markets in September and generously hang on until October? Definitely not a delicate berry, but a bit more tender-hearted than the sturdy apples and pears to come in oh like t-minus 1 week (not that I’m really complaining.)
Plums have the depth to stand proudly alongside other robust flavors and add their tart sweetness to the dry rosé. This cobbler topped with buttery dough – is waiting to grace your dinner table.
Honey-Rosé Plum Cobbler (serves 6)
1 3/4 cups, plus 2 tablespoons all-purpose flour, divided
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup, plus 2 tablespoons whole milk, divided
1/3 cup olive oil
2/3 cup dry rosé wine
1/3 cup clover honey
2 1/2 pounds assorted plums, pitted and cut into 8 wedges each
2 tablespoons coarse sugar, aka sugar in the raw
Optional for serving: ice cream or whipped cream
Preheat oven to 400 degrees F. Brush 6 oven-safe ramekins with softened butter.
For the biscuits, combine the 1 3/4 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add 1/2 cup milk and olive oil to the flour mixture. Stir to combine. Cover with plastic wrap, and set aside.
For filling, combine the wine, honey in an extra-large skillet whisk in remaining 2 tablespoons flour. Stir in the plums. Cook and stir over medium-high heat about 8 minutes or until thickened and bubbly. Remove from heat; keep warm.
Unwrap dough and roll out to 1/2-inch thickness on a floured surface. Cut into rounds using a 1-inch round cutter. Divide plums among the ramekins filling nearly to the tops. Arrange the biscuits over the filling, slightly overlapping as needed. Brush with the remaining 2 tablespoons of milk and sprinkle the biscuits with the coarse sugar.
Bake for 15-20 minutes or until biscuits are golden. Place a baking sheet below the dish to catch an drips during baking.
Remove from oven and let stand 30 minutes before serving with a scoop of ice cream or whipped cream.
Adapted and lightly re-written from Better Homes and Gardens’ Honey Rosé Plum Cobbler by David Bonom.
Small Kitchen Friendly?
I used 6 (7 ounce) oven-safe ramekins, pastry brush, medium mixing bowl, measuring cups & spoons, liquid measuring cup, spatula, large skillet, whisk, chef’s knife, medium cutting board, small fluted biscuit cutter, and rimmed baking sheet.