Source: Sunday Dinner

Plum Cobbler
Small prume-plums, available from late summer through fall, are especially delicious in this cobler. If you can't find them, use another larger plum. Be sure the plums are very ripe.
Serves: 6
Prep Time: 25 minutes
Cook Time: 40-25 minutes


12 to 16 unpeeled prune plums, pitted and halved (about 1 3/4 pounds)
1/2 cup light brown sugar, lightly packed
About 1 tablespoon fresh lemon juice
7 tablespoons unsalted butter, at room temperature
1 cup all-purpose flour, unbleached
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
whipped cream, for garnish (optional)

1. Preheat the ovem to 425 degrees Farenheit. Butter a 7-by-9-inch or oval 2 quart baking dish.
2. In a bowl, mix together the plums, sugar and lemon juice.
3. Spread the plum mixture and accumulated juices in the baking dish and make sure the plums are skin side up. Dot with 4 tablespoons of the butter. Bake, uncovered, for 25 minutes.
4. Just before the end of the baking time, combine the flour, baking powder, salt and baking soda and whisk 5 or 6 times. Add the remaining 3 tablespoons of butter and, using a pastry blender or fork, work in the butter until the mixture resembles coarse crumbs. Add the buttermilk, mixing quickly just until moistened. Remove the plums from the oven and spoon the flour mixture by large tablespoonfuls onto the plums. It will spred during baking. Return to the oven and bake for 15 to 20 minutes longer, or until the toping is lightly browned. Serve warm or at room temperature with whipped cream, if desired.