Plum Almond Cobbler

1/2 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 1/2 lb prune plums or other plums, pitted and quartered
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into bits
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sliced almonds
1 large egg, beaten lightly
In a large bowl whisk together brown sugar, cornstarch, and cinnamon and add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3-quart baking dish.
Preheat oven to 375?F.
In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds until almonds are ground fine. Add egg and pulse until blended. Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over cobbler.
Bake cobbler in middle of oven 45 minutes or less, or until golden and bubbling, and cool on a rack.
Serve cobbler warm or at room temperature.


In a large bowl whisk together brown sugar, cornstarch, and cinnamon and add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3-quart baking dish.

Preheat oven to 375 F.

In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds until almonds are ground fine. Add egg and pulse until blended.

Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over cobbler.

Bake cobbler in middle of oven 45 minutes or less, or until golden and bubbling, and cool on a rack.
Serve cobbler warm or at room temperature.