&#^@%, 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.

Sangria cobbler.

I’ve had worse ideas. But few go as great with a scoop of ice cream as this one.

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Sangria Cobbler

The best parts of sangria - sweet and ripe plums, cherries, citrus, and red wine - come together in cobbler form.

Ingredients

• 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

Instructions

1. Preheat oven to 375 and arrange your racks so you can bake in the center of the oven.
2. Place a 1 1/2 qt baking dish on a baking sheet.
3. 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.
4. Whisk the wine and cornstarch together and pour over the fruit, tossing to mix everything.
5. Transfer the fruit mixture to the baking dish, scraping everything from the bowl.
6. Whisk the flour, 2 Tbsp of sugar, baking powder, and salt in that same bowl, making a well in the dry ingredients.
7. Add the egg, butter, and buttermilk (or my favorite, a yogurt-milk sub), and mix with a spoon until smooth.
8. 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.
9. Spoon the topping over the top of the fruit, don't worry about covering everything.
10. 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.
11. Sprinkle the heavenly orange-scented sugar over top of the dough.
12. Bake for 35-45 minutes - the top should be nicely golden and the now-thickened cobbler filling should be bubbling at the edges.

Notes

Yields: 6-8 servings

Source: Confections of a Foodie Bride, biscuit topping adapted from Big Bowl of Love

Estimated time: 1 hour