Aug 20, 2013

Apple & Plum Cobbler - Cobbler alle Mele e Prugne

      English / Italiano

For our second rendezvous in August, our international baking group "TWD-Baking with Julia" has chosen the delicious "Johnnycake Cobbler" recipe.
I could not find any Johnnycake meal (stone-ground white cornmeal) where I live, so I had to use yellow cornmeal (as suggested in the book) and changed the name of this fruity-sweet-crunchy delicious dessert.
I've added some blanched almonds, cinnamon and vanilla and instead of nectarines I've used apples: Wow! We loved it!  

What are Cobblers? In the United States and United Kingdom, Cobblers consist of a fruit or savory filling poured into a large baking dish and covered with a batter, biscuit or pie crust before being baked (font: Wikipedia).
Watch the Video: link

Il nostro gruppo internazionale di cucina "TWD-Baking with Julia" ha scelto per il secondo appuntamento di Agosto la deliziosa ricetta "Johnnycake Cobbler".
Non avendo trovato la farina Johnnycake (farina bianca di mais, macinata a pietra) ho seguito il consiglio del libro e l'ho sostituita con farina di mais gialla, ribattezzando il nome di questo dolce-fruttoso-croccante-squisito dessert.
Ho aggiunto delle mandorle sbucciate, cannella e vaniglia e sostituito le pesche noci con mele: Wow! L'abbiamo divorato! 

Cosa sono i Cobblers? Negli Stati Uniti e nel Regno Unito, i Cobblers sono preparati con frutta o farciture salate, versate dapprima in una grande teglia e coperti da pastella, biscotto o pasta frolla, prima di essere infornati (fonte: Wikipedia).
Guardate il video: link

The fruit / La frutta:

40 g unsalted butter
1 teaspoon ground cinnamon
70 g blanched almond, chopped
300 g peeled apples, chopped
475 g plums chopped

Melt the butter in a large skillet over medium heat.  Add the sugar and stir to dissolve. 
Add the fruit and the almonds. Stir them to coat each piece and then cook, stirring from time to time, until the fruit is soft and gives up some of its liquid.
Increase the heat to high and cook for a few minutes more, to boil down the juice a bit, then spoon the fruit into a 10-inch (25 cm) deep dish pie pan or any other similar-sized pan.

40 g di burro non salato
1 cucchiaino di cannella in polvere
70 g di mandorle pelate, tritate grossolanamente
300 g di mele sbucciate tagliate a pezzetti
475 g di prugne tagliate a pezzetti

In una grande pentola, sciogliere il burro a fuoco medio. Aggiungere lo zucchero e farlo sciogliere mescolando.
Aggiungere la frutta e le mandorle e rigirarla nella miscela burro/zucchero per ricoprire ogni pezzetto. 
Lasciar cuocere mescolando di tanto in tanto, fino a quando la frutta non sia morbida e succosa. 
Aumentare il calore e cuocere ancora per qualche minuto per far ridurre/addensare il liquido; poi versarla nella teglia profonda in cui verrà cotta e servita (25 cm di diametro).

The Biscuit / La Crosta:

210 g all-purpose flour
70 g very finely ground cornmeal
3 tablespoons of sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt (I think the next time I'll reduce to 1/2 teaspoon)
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground vanilla pods
55 g cold unsalted butter, cut into pieces
60 ml heavy cream
240 ml 15% fat cream

Heavy cream or ice cream, for serving (optional)

Position a rack in the center of the oven and preheat the oven to 220°C.
Combine the flour, cornmeal, sugar, baking powder, baking soda, salt and ginger, cinnamon and vanilla in the bowl your food processor (picture 1) and pulse 5-6 times, just to mix the ingredients. 
Add the pieces of cold butter and with your finger, carefully roll them in the flour to coat them with flour.
Pulse the food processor 18-20 times, or until there are no lumps and the mixture resembles coarse meal. 
Transfer the mixture to a large bowl and make a well in the center of the ingredients. Pour in the creams (picture 2), stirring with a fork to draw in the dry ingredients from the sides of the bowl and form a dough (picture 3). 
If the mixture is too dry and does not hold together,  add more cream (not more than 60 ml): you want a soft, moist dough that forms curds as you stir it (well mine was quite sticky but in the end it turned out fine).

Spoon the dough on top of the fruit not worrying if the fruit isn’t completely covered or if it’s covered unevenly (picture 5 & 6).
Place the dish pie pan on a foil or parchment lined jelly-roll pan and bake for 14-16 minutes, or until the top is nicely browned (picture 7).
Transfer the dish pie pan to a rack and allow to cool for 5 to 10 minutes; it’s best served warm. 
If you make it in advance, keep it at room temperature. 

210 g di farina
70 g di farina di mais macinata finissima
3 cucchiai di zucchero
1 cucchiaio di lievito per dolci
1/2 cucchiaino di bicarbonato di sodio
1 cucchiaino di sale marino (la prossima volta ridurrò a 1/2 cucchiaino)
1/4 di cucchiaino di zenzero in polvere
1/4 di cucchiaino di cannella in polvere
1/4 di cucchiaino di vaniglia in polvere
55 g di burro freddo, tagliato a pezzi
60 ml di panna  (30% grasso
240 ml di panna (15% grasso) 

Panna o gelato per contorno (opzionale)

Preriscaldare il forno a 220 °C.
Versare nella ciotola del robot da cucina: farina, farina di mais, zucchero, lievito, bicarbonato di sodio, sale zenzero, cannella e vaniglia (foto 1) e pulsare 5 o 6 volte per mescolarli.
Aggiungere i pezzi di burro freddo e rigirarli nella farina per coprirli.  
Pulsare 18-20 volte o fino a quando il composto non diventi sabbioso.
Trasferire la miscela in una grande ciotola e fare un pozzo nel centro. Versare i due tipi di panna nel pozzo (foto 2) e mescolare con una forchetta partendo dai bordi verso il centro per formare un impasto.
Se l'impasto fosse troppo asciutto e poco colloso, aggiungere altra panna (massimo 60 ml). Il mio è diventato assai colloso (senza aggiungere altra panna) (foto 3), ma fortunatamente il risultato è stato ottimo.

Con l’aiuto di un cucchiaino (o le mani), versare dei cumuli d’impasto sopra la frutta (foto 5/6). Non preoccupatevi se la copertura non è unforme o la frutta completamente coperta.  
Appoggiare la forma su una teglia e cuocere per 14-16 minuti, o fino a quando la crosta non sia di un bel colore dorato (foto 7).
Sfornare, appoggiare la torta (senza toglierla dalla forma!) su una griglia e lasciare raffreddare per 5- 10 minuti.
Il cobbler è migliore se servito caldo, ma si può cuocere in anticipo e conservare a temperatura ambiente.

Where to buy the book: Dove acquistare il libro:

I've submitted this recipe to: 
Made with Love Mondays, hosted by Javelin Warrior

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  1. I used yellow corn meal as well. I did like the slight crunch it gave the topping. Wasn't stoked on the fruit part though. I also made the crostata - that was tasty (best when cold in my opinion).

    1. Many thanks, Cathleen.
      Wow two treats! You are soo good!
      I'll make sure I let cool down the crostata, when I make it. Thanks for the tip.

    2. Was your cornmeal "finely ground", like Harina Maza or the coarse type?

  2. Interesting the combination of plums and apples, I don't think I ever used it. We can trade desserts Carola, of course!

  3. Your apple cobbler looks delicious! I chose the crostata this time as I couldn't get the white cornmeal where I live either.

  4. Wow, I've never seen a crumble that uses cornmeal before - I'm so intrigued! I love the idea of the crispiness that would come from the cornmeal and I'm sure it adds a tasty flavor as well. What a lovely dessert!

  5. We used yellow cornmeal as well - its what I keep on hand :-)
    Lovely job!

  6. Glad you liked it! Will definitely have to try this out the next time since it has been getting good reviews.

  7. Looks great. I wonder if the yellow cornmeal would have been nicer? I used the white and I didn't enjoy this cobbler. Glad you liked it!!

  8. Your cobbler looks really delicious, I made the crostata this time, but would love to give the cobbler a try.

  9. nicely done-i love that you added spices to it. i keep saying i need to try this recipe, but it is true!

  10. Great job Ckay! Using apples for cobbler recipes is one of our favorites as well. This time, we used locally grown peaches which are in season here, and liked the results.

  11. Your cobbler looks marvelous! I love that you used apples and tasty!

  12. Liebe Carola, nice combination to be using apples and plums in your cobbler - cobblers are indeed a dessert that one can play around with quite a bit. The way you made it, it looks extra special and delicious!
    Hope the kids had a wonderful and good start to the new school year - we have one more week to go and will take a day-trip to Belgium and the Netherlands tomorrow as a last "event".
    Vielen lieben Dank auch für all deine wunderbaren Kommentare, ich freue mich jedes Mal wieder, etwas von dir zu hören/lesen!
    Ganz liebe und herzliche Grüße aus dem (noch) sonnigen Bonn!

  13. Glad your first venture into cobbler was a success! They can be so fantastic and easy.

  14. Nice job! Love the variation with apples and the flavorings you used. My cornmeal was somewhat coarse, and I liked the texture it gave.


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