Plum Cobbler

Fruit

2 lbs ripe plums, any variety
Juice of half a lemon
1⁄2 c granulated sugar
4 T cornstarch

Topping

2 c all-purpose flour
1 T baking powder
1⁄4 c granulated sugar
1⁄2 t salt
8 T unsalted butter
1 t vanilla bean paste or extract
1 c heavy cream, divided
1 T sparkling, turbinado, or Demerara sugar

Preheat the oven to 400 degrees. Halve and pit the plums, then slice or quarter, depending on size. Place fruit in a 9x13” baking dish, then add lemon juice, sugar, and cornstarch and toss to coat.

In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Add butter and use your fingers or a pastry blender to work the butter into smaller pieces, until the largest is the size of small peas. Add vanilla and all but 1 tablespoon of heavy cream. Stir into the butter/flour mixture with a fork until combined and forms a mass of dough. Knead once or twice if necessary to bring it together.

Sprinkle flour on the work surface and turn dough out. Flour top of dough and pat into a 1⁄2-inch thick rectangle. Use a knife to cut slab into squares. Arrange dough squares on top of fruit with a bit of space between. Brush tops with remaining cream and sprinkle with the sparkling sugar.

Bake for 40-45 minutes, until the batter is set and the top is lightly browned and the fruit is bubbling. Let cool for or serve warm with vanilla ice cream.