Plum Cobbler with Almonds
2 servings
40 minutes
Plum cobbler with almonds is an exquisite dessert with a deep history in European cuisine. Its roots trace back to traditional casserole recipes made for family dinners, combining seasonal fruits with tender dough. In this version, tart caramelized plums intertwine harmoniously with airy dough, giving the dessert a rich, warm flavor. Almond flakes add a light crunchy texture and nutty aroma, enhancing the dish's sophistication. This cobbler is especially delightful when warm, accompanied by vanilla ice cream or whipped cream, making it an ideal treat for cozy evenings or festive gatherings.
1
Cut the washed plums in half, remove the pit, and cut each half into another half, resulting in 4 wedges from each plum. Place the plums in a saucepan, add 50 grams of brown sugar, and simmer for 7-10 minutes over medium heat, stirring.
- Plums: 400 g
- Cane sugar: 50 g
2
Mix flour, baking powder, 50 grams of white sugar, and salt. Add diced cold butter and rub it into the flour until crumbly. Mix the egg and milk, whisk slightly with a fork, add to the flour mixture, and knead until smooth. The dough will be quite sticky.
- Wheat flour: 150 g
- Baking powder: 1 teaspoon
- Salt: pinch
- Butter: 40 g
- Sugar: 50 g
- Chicken egg: 1 piece
- Milk: 3 tablespoons
3
Grease the molds well with butter, place the plums on top, evenly distribute the dough to cover the filling: tear off a small piece, roll the dough into a ball, slightly flatten it and place it on top. Sprinkle with sugar and almond flakes.
- Butter: 40 g
- Plums: 400 g
- Almond petals: to taste
- Sugar: 50 g
4
Bake in a preheated oven at 180 degrees for about 30 minutes, until the dough turns golden. Serve the finished dessert with a scoop of ice cream or whipped cream.