&#^@%, we left the wine opener in Florida.
I could have taken it as a sign. But I didn’t.
Because it was almost 10am. And I was alone in the house with a bag of plums and a $6 bottle of wine that I was surprised to discover wasn’t a screw top. The odds…
But Jason owns one of those multitool thingamajigs that has a flip-out corkscrew in it, a corkscrew which promptly broke the second that I pulled on it turning my $6 bottle of wine into an unwieldy, high class shiv.
A pair of pliers and several “mommy words” later, I poured myself a glass of wine. At 10am. I kinda earned it.
And when that first sip confirmed that 10am was far too early (even for me) for a glass of $6 wine, I simply dumped it straight into a casserole dish with beautiful red and black plums, cherries, apples and citrus zest and I called it cobbler.
I’ve had worse ideas. But few go as great with a scoop of ice cream as this one.
The best parts of sangria - sweet and ripe plums, cherries, citrus, and red wine - come together in cobbler form.
- For the filling:
- 1 lb ripe red and black plums, sliced
- 1 cup cherries, pitted
- 1 medium apple, diced into 1/2-inch chunks
- 1 medium orange, juiced and zested (1/2 tsp of zest reserved)
- 1/2 lemon, juiced and zested
- 1/2 cup red wine (I used Llano Sweet Red)
- 3 Tbsp sugar
- 2 Tbsp cornstarch
- For the topping
- 1 1/4 cup flour
- 3 Tbsp sugar, divided
- 1 1/2 tsp baking powder
- Pinch of salt
- 1 egg
- 1/2 cup buttermilk (which I "made" with 1/4 cup fat-free Greek yogurt and 1/4 cup 1% milk)
- 2 Tbsp melted butter
- Preheat oven to 375 and arrange your racks so you can bake in the center of the oven.
- Place a 1 1/2 qt baking dish on a baking sheet.
- Put the fruit in a medium bowl with the orange juice and zest (reserving ~1/2 tsp of zest), lemon juice and zest, and sugar.
- Whisk the wine and cornstarch together and pour over the fruit, tossing to mix everything.
- Transfer the fruit mixture to the baking dish, scraping everything from the bowl.
- Whisk the flour, 2 Tbsp of sugar, baking powder, and salt in that same bowl, making a well in the dry ingredients.
- Add the egg, butter, and buttermilk (or my favorite, a yogurt-milk sub), and mix with a spoon until smooth.
- Taste for sweetness - I *really* try to skimp on the sugar where I can so if you want a sweeter biscuit topping, add another Tbsp or 2 of sugar.
- Spoon the topping over the top of the fruit, don't worry about covering everything.
- In a small bowl (or just on a dry spot on your cutting board), mash with a spoon (or just massage with your fingertips) the reserved orange zest with the remaining 1 Tbsp of sugar.
- Sprinkle the heavenly orange-scented sugar over top of the dough.
- Bake for 35-45 minutes - the top should be nicely golden and the now-thickened cobbler filling should be bubbling at the edges.
Yields: 6-8 servings
Estimated time: 1 hour