The term johnnycake brings a vision of old-fashioned Americana. Dating back to the 1700′s, it typically refers to a rustic pancake made with cornmeal. These Peach and Plum Johnnycake Cobblers take the usual fruit filling and add a johnnycake inspired biscuit topping with the crunch of cornmeal. The recipe in Baking with Julia calls for a combination of nectarines and plums, but allows for improvising with your favorite fruits. I think peaches would be a magnificent option.
I cut this recipe in half and made just two servings…as we still had chocolate mousse and a marbled flourless chocolate cake in the fridge. My filling, a melange of local peaches and purple plums, was precooked with butter and sugar, then divided between the baking dishes. A teaspoon of minced fresh ginger root was added to the cream moistened biscuit topping…which provided a subtle zing in every tender bite. The hubby had his with a dollop of whipped cream and I indulged sans toppings…and we both approved. These are best served shortly after they emerge from the oven.
To see what my other blogger friends thought of these Peach and Plum Johnnycake Cobblers, check the Tuesdays with Dorie site.
- 3 tablespoons butter
- 1/4 cup sugar
- 6 cups sliced stone fruit (9-12 pieces of fruit), nectarines and purple plums recommended (I used peaches instead of nectarines)
- 1 1/2 cups flour
- 1/2 cup cornmeal (I used white, but yellow is fine)
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt (use 1/3 less if using table salt)
- 1/2 stick (1/4 cup) cold, unsalted butter,cut into 12 pieces
- 1 1/4 to 1 1/2 cups heavy cream
- Melt the butter in a large skillet. Add sugar, stir and add the fruit. Cook until the fruit softens and the juices thicken.Remove from heat until ready to assemble cobbler.
- Combine dry ingredients in a large bowl. Cut butter into the dry ingredients using a pastry blender or your fingertips it resembles cornmeal. Fold in the heavy cream (or milk). The batter will be thick. If it's too thin, add the extra 1/4 of the cornmeal.
- Divide fruit between baking 4-6 baking containers (about 1 cup capacity)
- Preheat oven to 425º. Bake for about 12-14 minutes on a foil lined baking sheet. I turned my oven down to 350º and cooked for for 5 minutes more as my topping was thick.
- Let the cobblers cool slightly before serving. Serve with a dollop of whipped cream or a scoop of ice cream.