Disclosure: I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
When I was little I had two very distinct favorite fruits, nectarines and plums. My mom would always purchase these fruits and I would bite into them just like you would an apple. In fact, to this day, I much prefer a plum or a nectarine to an apple and really only like my apples either cooked or already sliced. There’s just something about the sweetness of a plum or a nice, firm and ripe nectarine. A few weeks ago I tried my hand at a peach cobbler, and shared the finished product on Instagram. I ended up with messages and requests to share the recipe for the peach cobbler that I decided to rework the dessert just a bit and create a nectarine and plum cobbler. I had also recently received some P.A.N. Cornmeal and wanted to see if I could work that into the biscuit dough for a slightly different texture. The results? DIVINE!
My first task was to purchase my fruit. You want to pick fruit that is still firm so it will hold it’s shape in the oven, but also ripe enough to have a lot of natural sweetness and juiciness to lend to the flavor of the dish. So we want them slightly firm but not crisp, and sweet but not overly juicy. Easy, right? Well, this also helps with the task of peeling. One of my plums was far too juicy and made a bit of a mess, so err on the side of firm!
Now, let’s talk about P.A.N. Cornmeal. It’s the number one selling cornmeal in South American and is a staple in most Venezuelan homes. Although corn is native to the Americas, due to its rich nutrients and versatility it’s a staple in countries around the globe. P.A.N. Cornmeal has existed for many years and now it’s making its debut in the U.S. If you’re like me and like to try new ingredients and textures, be sure to add this to your shopping list! I found it to be a bit of a finer ground cornmeal than what I usually use in cornbread, so I think it’s perfect for these little cobbler biscuits. It lends a bit of a crunch to the batter which was missing from the original peach cobbler I had made, and I really like the contrast of flavors and textures between the nectarine plum filling and the cornmeal biscuit topping. Not only is it delicious, this dessert is quick and easy. Making the dough is a simple process that can be completed in the ten minutes that the fruit is cooking in the oven. I like the versatility that P.A.N. Cornmeal lends, as it can be used in such a wide variety of recipes.
Nectarine and Plum Filling Ingredients:
- 5 yellow nectarines
- 5 red plums
- 1/4 cup granulated white sugar
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Cornmeal Cobbler Ingredients:
- 1 cup all purpose flour
- 1/3 cup P.A.N. White Cornmeal
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1/2 cup plain yogurt (I used 1/2 cup whipping cream + 1/2 tablespoon lemon juice instead)
- 1-2 teaspoons raw sugar
Begin by peeling the nectarines with a vegetable peeler. Once peeled, cut in quarters lengthwise like you would an apple or orange, then cut each quarter in half. Carefully separate each slice from the seed and add to a medium bowl.
Now cut the plums in half, removing from seed. Carefully cut each half into quarters, then cut or peel the skin off of the plum. Add the plums to the mixing bowl with the nectarines. Measure out the white and brown sugars, and mix them into the fruits and let sit for about half an hour stirring a few times as it sits.
Strain the fruits in a colander over a bowl, and measure out about 1/4 cup of juice. Discard any additional juices if you have more than 1/4 cup, then mix the cornstarch and lemon juice in with the reserved 1/4 cup of juice.
Preheat the oven to 425 degrees, add the fruits back to the original bowl and mix in the juices that are combined with the cornstarch and lemon. Carefully toss it together, then spread it around in an 8×8 square baking dish that is lightly sprayed with non-stick cooking spray.
Move the middle rack in your oven down to a lower position and put the baking dish on the lower rack. Bake for about 10 minutes, until juices are bubbling and the liquid is thick.
While the fruit is cooking, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt in a food processor. Pulse until mixed through, then cut the COLD butter into small squares and add them to the food processor. Quickly pulse them about 5-6 times until the mixture is coarse, then stir in the yogurt.
*Quick tip: If you don’t have plain yogurt, just combine 1/2 cup whipping cream with 1/2 tablespoon lemon juice and let sit for 5-10 minutes until it’s thickened. Be sure to stir it occasionally every few minutes.
Divide the mixture into 6-9 rough biscuit rounds, and drop them on top of the cooked fruit. Sprinkle with coarse raw sugar and bake in the preheated oven (425 degrees) for about 18-20 minutes, once the biscuit topping is golden.
What are some of your favorite fruity desserts?
Do you have any special summer favorites? Share some of your favorites with me, or anything you might want to see me make. I’d love to create something special for you and share the recipe!
For more P.A.N. Cornmeal recipes and inspiration, visit the P.A.N. Tumblr page at panrecipes.tumblr.com.