Plum and Apple Cobbler

Plum and Apple Cobbler

I wanted to make a cobbler for ages. 

But I just could not get the required ingredients the plums were not good enough or the peaches just disappeared in a blink of my eyes. 

 Just as a last try I googled and found this yummy plum and apple cobbler here.

The recipe needed Bramley apples which are cooking apples…hmmm a quick query to Mir,  who is a Chef  by profession and a good friend solved my problem.

Now I do not have self- rising flour at home so I mixed cup maida with 1½ tsp baking powder and skipped adding the ½ tsp salt as I was using salted butter. By the way I forgot to peel the apples but that has not bothered anyone and the cobbler has just disappeared. The girls started on it when it was still warm and out of the oven!!

A good enough reason to “#FireUpYourOven"

Plum and Apple Cobbler

Serves: 4-6      
Preparation time:  15 minutes
Cooking time:  50 minutes

Temperature: 180°C/350 F

Recipe Source: Here 

Ingredients:

• 500g plums, stoned and quartered
• 300g Granny smith apples, peeled, cored and sliced
• 160g / 2/3 cups + 1 tblspn caster sugar
• 2 tbsp water
• 300g/2 ½ cups self raising flour, sifted
• 85g / 6 tblspn unsalted butter, chilled and cubed
• 1 tsp baking powder
• 3 tbsp milk+2 tblspn
• 150g/ 10 tblspn curds

Method:

•  In a kadhai/wok mix the plums, apple slices, 100 grams/ ½ cup  of the sugar and add the water, cook until the plums and apples soften.
• To make the cobbler, add the sifted flour, butter, baking powder and rest of the sugar and using a food processor pulse to get fine crumbs form but if like me you don’t have a food processer don’t fret, add all the ingredients to a big bowl and with your fingertips rub the butter in the flour to get fine crumbs.
• Add the milk and curds and mix to get  a soft dough forms.  I needed the 2 tblspn of milk to get the droppable dough  You may need or need the extra milk.
• Now the choice is yours you can spoon the mixture in scattered clumps over the fruit leave some gaps for the cobble effect. Or add a little more flour and roll the dough.
• Bake the cobbler for 50 minutes until the topping is golden and the fruit is visibly bubbling beneath.

Plum and Apple Cobbler

Day 17

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

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Cranberry Sangria`A mocktail

Cranberry Sangria

Just when I was wondering if I should take up one more blogging marathon (I had out of curiosity seen the themes) as I know May is the month were things go totally out of hand. Thanks to holidays and visitors. I saw this delicious Cranberry Sangria on 365 days of cooking! I loved it so much that I copied her style of the picture too but mine is nowhere close to hers!

The fact that it’s hot and the girls prefer juices to food had me bookmarking it. Once they had this Apple Sangria they kept asking for more.  In no time we had not just 3 but 4-5 mocktails.

Apple Pie

Wish you all A Very Happy Sanktanti or Pongal! Hope you have made delicious Pongal or Gulpolis and til ladoos.

There seems to be a lethargy on my part I am finding it difficulty in surfing the net.So there are hardly any comments from me or visits for that matter! Kindly excuse me  yet again!!

 I am tired and seem to have some kind of health problems (read lack excercise and have become fat) which needs me to exercise so most of my evening are spent cycling. If in case you get some invites from Facebook for Farmville etc then please feel free to ignore them. My daughter plays it under my name.

Coming to blogging

For Baking Partners #6 Sawati's brainchild we were to try tarts and pies.The girls wanted Apple Pie ! So Apple Pie it was!  Swati had provided us with the recipes but since these days I am not upto the mark in my cooking I just tried making the pie from the Joy of Baking site which I had already tried it out to make Quiche here. 

Now these pictures are taken in the night. I will set better pictures when I make it again. 

So there are 2 reasons for me to make the pie again plus the girls want me to make a "jali' of the dough.Three  reasons enough!

Ingredients:

·      2 ½ cups (350g) Maida or all purpose flour

·      2 tbsp (30 grms) white granulated sugar

·      1 pinch of salt

·      1 cup (226 grms chilled butter cut in 1 inch pieces

·      ¼ to ½ cup( 60-120 ml) ice water

 Apple filling

·      1.1 kg peeled, cored and sliced to ¼ inch thickness

·      ¼ cup (50grms) white granulated sugar

·      ¼ cup (55grms) brown sugar

·      1 tblsp lemon juice

·      ½ tsp cinnamon

·      2 tblsp 928grms) butter

·      1 ½ tblsp corn flour

Method:

·      Mix well the sugar, salt and flour till well combined.

·      Add the butter and rub till the mixture resembles crumbs.

·      Pour ¼ cup water and mix well. Add more water if needed. Do not knead for long.

·      Make a ball of the dough. Then make 2 pieces one big and one small. Flatten and refrigerate for 1 hour.

·      After 1 hour remove the bigger ball on a lightly floured surface and roll out in a disc to a 12 inch circle.

·      Dust the flour and transfer to the pie dish. Since the recipe called for an 8 inch pie tray and mine is 7 inch tray I had some excess dough. Which I used in these small muffin moulds. Cover with plastic and refrigerate.

·      Roll out the smaller ball to a disc dust and cover with a plastic. Refrigerate.

Pie fillingMethod:

·                     Mix well the sliced apples with sugar, ground cinnamon lime juice. 

             Let it sit at room temperature for about 3 hours.

·       Strain the juice of the apples with a strainer in a bowl.

·       Let the apples drain 15-30 minutes or till there is ½ cup of juices.

·       Transfer the liquid to a greased micro safe bowl add the 2 tbsp of butter and boil for 5 to 10 minutes till the liquid reduces to 1/3 cup.

·       Meanwhile remove the crusts and let it sit for at least 10 minutes on the counter.

·       To the drained apples add the corn flour and mix well. Then mix the syrup on the apples and combine well.

·       Pour the apples and the syrup in the crust and pat the apples and arrange them in the dish.

·       Moisten the edges of the pie crust with a little water then place the top crust. Tuck the excess under the bottom crust.

·       Make slits with a sharp knife from the centre to edge about 5 cms on the top crust. Cover and refrigerate.

·       Preheat oven to 220ºC for about 45 to 55 minutes or till the knife when inserted in the slits feel tender and not mushy.

·       Serve about 3-4 hours later.

Linking to

 Baking Partners #6

Bake Fest hosted by Sumee

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like myFacebook Page. I will be happy if you can follow me on on Twitter too!