Peach and Plum Johnnycake Cobblers #TuesdayswithDorie

Johnnycake_Cobblers (3)

Johnnycake_Cobblers

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.

Peach and Plum Johnnycake Cobbler

Ingredients

    Adapted from Johanne Killeen in Baking with Julia
    For The Fruit:
  • 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)
  • For biscuit topping:
  • 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

Instructions

    For fruit:
  1. 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.
  2. For biscuit topping:
  3. 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.
  4. To assemble cobblers:
  5. Divide fruit between baking 4-6 baking containers (about 1 cup capacity)
  6. 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.
  7. Let the cobblers cool slightly before serving. Serve with a dollop of whipped cream or a scoop of ice cream.
  8. Total time: 45 minutes
    Yield: 4-6 servings
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Comments

  1. I love serving cobblers in individual containers and that whipped cream… yes please! :)

  2. I preserved all my peaches this weekend in jam. Wish I had had this recipe! :)

  3. I cut this in half too. Just beautiful. I LOVE your little containers!

  4. We have a family gathering this weekend and this will be one of the featured desserts, Jill. It’s a great way to celebrate seasonal fruit. I can’t wait to try the cornmeal cobbler topping.

  5. A perfect seasonal dessert! The cornmeal sounds good:@)

  6. These look delicious, I love how you have done individual servings and what gorgeous serving dishes!

  7. What a very cute and rustic dessert. Peaches and plums… I never thought to put them together…but I bet they made an amazing filling. :)

  8. They’re so cute in mugs!

  9. I should certainly try this one. I went with the crostata today, and loved it. Your serving bowls are the cutest Liz, and the ginger zing sounds just perfect! Otherwise I would probably find these too sweet.

  10. I now know while I love your posts…melange! That is my all time favorite word.

  11. This looks good! I have tried jonnycake pancakes, and these cobblers sounds even better. I would definitely have this with ice cream!

  12. Beautifully done as always, Liz. Love the photo with the peach peeking through.

  13. These look so adorable as individual servings! Perfect dessert for this time of the season – peaches and plums are in our markets now too. Great photos once again Liz! You inspire me.

  14. Recipes just don’t get any better than this.

  15. Looks lovely! Will definitely have to give the cobbler a go at some point.
    Your serving bowls are the cutest!
    I tried the crostata this time round.

  16. Wow, I haven’t made a cobbler in ages! This looks delicious. I love finding ideas like this one where I can serve individual desserts to my guests…it always impresses them. :)

  17. I’ve never made a cobbler with cornmeal before. I definitely need to try this! The peach and plum combination sounds totally drool-worthy too!

  18. Individual cobblers are perfect. Your desserts are so crazy good lookin.

  19. nice, and I like those little serving vessels…they look like perfect portions!

  20. I love food history fun facts! And I would have loved a bite of your very yummy looking Johnny Cake Cobbler =) Adding a bit of ginger – especially fresh ginger – does seem to wake up any dish or dessert.
    (And would be especially yummy with whipped cream like your husband’s serving.)

  21. I have never heard of a Johnnycake but I like the sounds of the topping on the cobbler. Nectarines, peaches and plums – I’m so looking forward to seeing them in our stores – I’m so over citrus! xx

  22. Interesting – your biscuit topping contained no eggs. That’s the beauty of higher-carb flours. :)

  23. These are so pretty and how fun to dig in and get a yummy surprise!

  24. Love that you used the soup bowls! What a great idea!! (am going to be using that one day!)
    These look great!

  25. Wow! This fruit cobbler looks amazing, Liz! I’d eat mine warm with a good scoop of ice cream.

  26. love the way you presented them and they look so darn comforting and delicious and cute

  27. All I can say is that hubby has it good!

  28. These cobblers look so cute and delicious, I love the flavour :D

    Cheers
    CCU

  29. I willl make these for dessert tomorrow–company coming. Perfect dessert.

  30. Just bought a couple of kilos of plums this morning :-) This recipe comes just in time! Thanks, Liz.

  31. I love it that you also had chocolate mousse and a marbled flourless chocolate cake, and made this anyway! As usual, your photos are gorgeous, and the cobblers look delicious. It’s winter in Australia and I wish I had an oven-hot cobbler right now!

  32. You must have read it a thousand time, but I have to say it: I LOVE your serving cobblers: so cute and elegant.
    You made a gorgeous dessert.
    I’d love to be a fly and camp in your fridge :-)

  33. Oh, I must make this and thanks for adjusting the recipe for two! With all the baked goods lying around my husband just told me to learn how to make recipes with only two servings. And I really need to make a cobbler before the season is over. And the cornmeal in the topping is just calling me!

  34. I love cobblers and the johnnycake topping sounds so good. Cornmeal based baking always tastes fantastic. These look gorgeous, especially in those soup bowls. Your house sounds like a dessert wonderland, Liz. I love that not only did you make these cobblers but there was also chocolate mousse and a marbled flourless chocolate cake in the fridge!

  35. I adore you individual little Johnny cakes…also known as cobblers. Such an old historical recipe. Love the recipe with the corn flour addition, and yours turned out superb, Lizzy! xo

  36. Beautiful job Liz, love the photos, especially the inventive use of the soup cups. We also made this cobbler using fresh local peaches, and loved it.

  37. Wow, that looks good, Liz! I’m a big fan of cornmeal in doughs so this is right up my alley. Pinning.

  38. Love the individual servings and looks like my farmers market list is growing.

  39. Lizzy,
    I’m with you, I would have skipped the topping too. I’ve never liked whipped cream.

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