PLUM SEMOLINA COBBLER

The cobbler’s deliciousness depends almost entirely on the flavour of the fruit. Using seasonal fruit at the height of the local season does the trick for this simple dessert. With mild temperatures this summer, I reckon it’s okay to crank on the oven for an easy recipe. The semolina gives the crust texture. You can of course replace with plain flour instead. The batter will be just be slightly thinner.

It’s a good one to riff with as well. Throw in a handful of blackberries or blueberries. I also added some chopped candied ginger and ground cardamom to the plums with one of my experimental cobblers.

750g (about 12 plums), halved and pits removed

110g (½ cup) brown sugar

100g cold unsalted butter, chopped, plus extra for greasing

130g (1 cup) semolina

2 teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon sea salt

120ml full cream milk

2 tablespoons lemon juice

Pre-heat oven to 180°C (160°C fan-forced). Grease a 1 litre capacity baking dish (about 15 x 23cm) with butter.

Spread the plums cut side up evenly over base of the baking dish. Sprinkle 2 tablespoons of the brown sugar over the plums. Using 30g of the butter, dot pieces over the plums. Bake for 20 minutes.

While plums are cooking, combine the milk and lemon juice in a jug and set aside. Place the semolina, baking powder, cinnamon and salt in the bowl of a food processor. Add the remaining butter and pulse until the mixture resembles breadcrumbs. 

After 15 minutes remove the plums from the oven. With the motor running, pour the milk into the dry ingredients and stop as soon as all the ingredients are combined. Take large spoonfuls of the mixture and dollop over the plums. Bake for 30 minutes, or until the top is golden brown and cooked through. 

Serve warm or at room temperature with yoghurt, or cream or ice cream