Plum or Peach Cobbler

Cobbler is something we look forward to this time of year as the tree fruits ripen. Easy to make, and freezes well. This is my adaptation of several cobbler recipes; some use a lumpy, biscuit-like dough, but I like mine smooth...! This recipe makes a lightweight dough that seems to compliment the fruit. Delectable! 

Plum Cobbler 

Preheat oven to 375 degrees.

Combine in a mixing bowl and mix well, then place into an 8 x 8-inch baking pan, or a glass 7 x 9-inch oven-proof glass pan (with a plastic lid for frige or freezer storage):

6 cups halved, pitted plums or sliced peaches

Dash of lemon juice

1/2 cup raw organic sugar (not needed if the fruit is very sweet)

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp cornstarch

Place in a mixing bowl and mix thoroughly:

1 or 2 eggs, slightly beaten.

1/2 cup honey or raw organic sugar

6 tablespoons butter, melted

1/3 cup sour cream

1/3 cup water

Combine in a small bowl and mix well, then fold into the egg mixture:

1 cup whole wheat flour

2 tsp baking powder

Pinch of salt

Place spoonfuls of the batter onto the fruit, and spread to cover. Bake for 30 minutes until the fruit mixture is bubbling and the topping is lightly browned.

To thaw a frozen cobbler, place covered in oven for 20 to 25 minutes at 350 degrees.