I’m all moved in to my new place!
Holy moly, this is a good day. My old place is finally sparkling clean, my books and kitchen gear are finally upstairs in my new place, and I am a happy muskrat.In celebration of this frabjous day (callooh, callay), I give you this plum cobbler made with browned butter. If you feel guilty about eating it for breakfast, skip the sugar on top and add a couple of spoonfuls of cornmeal to the batter to give it a nice healthy-feeling crunch. Otherwise, put a big scoop of vanilla bean ice cream on that bad boy and dive in. In either case, I won’t judge you a bit.
Plum cobbler with browned butter
(from Joy the Baker, who adapted it from the Pioneer Woman)
- 1/2 c. (1 stick) butter
- 3/4 c. + 1 T. white sugar (divided)
- 1 c. flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. milk
- 1/2 c. plain yogurt
- 3 medium plums (black or red — your choice), sliced into 8 pieces each
- If you already know how to brown butter, do it and move on to step 2. If not, read on. Cut the butter into small chunks and place in a small saucepan over medium heat. The butter will melt and start to crackle; this is a good sign, as it means the water is being cooked out of the butter. When the butter starts to turn light brown, remove it from the burner and pour it into another bowl. (If you let it stay in the hot saucepan, it will keep cooking and might burn.)
- In another bowl, combine sugar, flour, baking powder, and salt.
- Add browned butter and milk to dry ingredients. Mix well.
- Pour batter into greased pie pan and arrange plum slices on top. Sprinkle with 1 T. of sugar.
- Bake at 350°F for 30 minutes or until golden-brown. Keep refrigerated for 2–3 days.
Photo credits: Accordion player from music4life on Pixabay.