makes one 9 x 13-inch cobbler
- 2½ lb small plums
- 13 oz boysenberries
- ¾ cup coconut sugar
- 1¾ cup (230 g) + 2 Tbspn all-purpose flour
- 2 tspn baking powder
- ¼ tspn salt
- ½ cup (115 g) heavy cream, plus extra for brushing
- 1 Tbspn (15 g) crème fraîche
- ½ cup (115 g) whole milk
- Preheat oven to 230° C.
- Quarter and pit the plums, resulting in about 2 lb of plum flesh. Combine the plums in a bowl with the boysenberries. Toss with the coconut sugar and 2 Tbspn of all-purpose flour. Spread the fruit in the bottom of one 9 x 13-inch baking dish.
- In another bowl, whisk together the remaining 1¾ cup (230 g) of flour, baking powder, and salt. In a separate bowl, whisk together the cream and crème fraîche. Gently fold the cream into the flour mixture, being careful not to overmix. When incorporated, gently fold in the milk in three additions, resulting in a sticky mess rather than a uniform dough. Gently form the dough into a loose ball. Break off large hunks of dough and place on top of the prepared fruit in the baking dish. Brush the tops of the scone dough with heavy cream.
- Bake for 15 to 20 minutes, until the fruit is bubbling and the cobbler is golden on top. Remove from the oven and let cool briefly before serving. Serve warm, with a dash of cream or a scoop of ice cream, if desired.