Fresh figs are a very easy fruit to work with because they need very little prep to use them and are naturally very sweet. This natural sweetness makes figs very tasty, but it also makes them pair well with other fruits, as the jammy flavor of the figs can enhance fruits of similar flavors and add sweetness to other fruits that don’t have much of their own. The plums that I paired figs with in this fruit cobbler fall into the former category, as the are nice and sweet on their own, but have a rich flavor that goes very well with the figs.
There are many ways to make a cobbler topping. My usual method is to make a biscuit-like topping similar to scone dough and dot it over the fruit, creating a “cobbled together” look. For this cobbler, I used a thinner batter that has more in common with a cake batter than a biscuit dough. The cobbler rises during baking into a soft, moist, vanilla-scented layer that really soaks up the juices from the fruit well.
You’ll note that I suggest adding some cinnamon to the filling as an option in the recipe. I prefer to leave the cinnamon out most of the time, but the cinnamon gives the cobbler just enough spice to make it taste like fall – which is a great thing to achieve if you live somewhere that it is already starting to get cold this time of year.
Fig and Plum Cobbler
1 lb fresh figs
4 medium-large black plums
1/4 cup sugar
1/2 tsp ground cinnamon (optional)
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup butter, melted and cooled
1 cup buttermilk
1 tsp vanilla extract
Preheat oven to 375F.
Cut the figs in halves and place in a large bowl. Quarter the figs if they are very large.
Cut the plums into eighths, removing the pits and leaving the skins on. Place into bowl with figs. Add sugar and cinnamon, if using, and toss gently with a spatula. Pour fruit into an 8×8-inch or 9×9-inch baking dish.
In a medium mixing bowl, whisk together flour, sugar, baking powder and salt. Stir in melted butter, buttermilk and vanilla extract. Mix only until no streaks of flour remain and batter is smooth.
Pour evenly over the top of the fruit; some fruit may still be visible around the batter.
Bake for 40-45 minutes, until cobbler topping is lightly browned.
Cool for at least 20 minutes before serving to allow the juice to thicken.