Fruit Cobblers Plain and Fancy; Plum Good!

This post is in response to a recipe request from a friend.  A fruit cobbler is a dessert that can be made in a flash with almost any fruit or combonation of fruits.  These 2 recipes are especially easy as the topping is dropped on and doesn't have to be rolled out.  It comes out light and fluffy, buttery and mildly sweet.  The marzipan crust has a crisp top and an elegant flavor. 

Fruit Cobbler

4 1/2 Cups Flour (1 1/2)
1 1/2 Cups Sugar (1/2)
6 Tsp. Baking Powder (2)
3/4 Tsp. Salt (1/4)
1/2 Almond Extract (1/4)
1 1/2 Cups Unsalted Butter, cold, cut into cubes (1/2)
3 Eggs (1)
1 1/2 Cup Milk (1/2)

Use numbers in parentheses for 8" x 8" pan or 9" pie plate. Full recipe fills 9" x 13" or 12"x 16" pan.

Sift together flour, sugar, baking powder, and salt. Add almond extract. In bowl of Cuisinart or with 2 knives, cut in butter until it is the size of peas.

Beat eggs and milk together. Mix with dry ingredients until wet. Do not overmix.

Fill 12" x 16" pan or 9" pie plate with sliced fruit. Add 3/4-cup sugar (1/4 cup), 3/4-cup flour (1/4 cup), mix all together and dot with 1/4 (2 Tbsp.) butter.
Pour topping over fruit mix. Sprinkle with almond slices.

Bake at 350 degrees until crust is done. It will take at least an hour, maybe 1 1/2 hours or 2 for the large pan. The smaller cobbler should take 50-55 minutes.
Serve with whipped cream or Vanilla ice cream.

Plum Cobbler with Marzipan-Biscuit Topping

The marzipan topping adds a dimension of richness and flavor.Yield: 8 servings

For the Filling:

6 cups pitted sliced plums, cut in pieces (about 2 1/2 pounds)
2/3 cup sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
2 tablespoons butter, cut into pieces

For the Topping:
1 cup all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup marzipan or almond paste, broken into pieces
1/4 cup chilled unsalted butter, cut into pieces
1/4 cup chilled whipping cream
Vanilla ice cream or whipped cream

FOR THE FILLING:

Preheat oven to 375 degrees F.

Butter 8-inch square baking dish. Combine first 4 ingredients in medium bowl. Let stand 15 minutes, stirring occasionally. Transfer to baking dish. Dot fruit with butter pieces. Bake until fruit mixture bubbles in center, about 1 hour. Cool while preparing topping.

FOR THE TOPPING:

Decrease oven temperature to 350 degrees F. Combine flour, 2 tablespoons sugar, baking powder and salt in processor. Pulse to blend. Add marzipan and process until marzipan is incorporated into flour. Add butter and process until mixture resembles coarse meal. Add cream and process just until combined. Drop cobbler dough by teaspoonfuls over surface of fruit. Sprinkle remaining 1 tablespoon sugar over dough.

Bake until topping is golden brown, about 40 minutes. Cool slightly and serve with vanilla ice cream or whipped cream.