• 1 lb of plums, pitted and cut into up into 1′ or smaller chunks
• 1 lb of berries – I used blackberries and raspberries
• ½ cup of sugar or more if your fruits are not sweet enough. Only use more if your berries are not sweet. 1/2 cup is plenty otherwise, trust me!
• pinch of salt
• 1 tsp cinnamon (I used apple spice seasoning from Penzies)
• 1/2 tsp dried ginger (cut and sifted) or 1 tsp fresh
• 1/8 tsp nutmeg
• 1 Tbsp orange peel
• 2 Tbsp of  flour or 1 Tbsp of corn starch

The dough

• 1 1/3  cup of all purpose white flour
• 1 tsp of baking powder
• pinch of salt
• 2 Tbsp of sugar 
• 5 Tbsp of cold unsalted butter
• 2/3 cup of cream or 1/2 cup of milk (honestly milk is fine too)
• 1/8 tsp nutmeg
• 1 lightly beaten egg for the top
• extra sugar for the top
• vanilla ice cream for serving

Preparation

Preheat the oven to 350 F. 

Making the fruit filling

• Have ready an oven proof baking dish that is about 2 quarts large in volume and 2 inches deep (ex 11 x 4 x 2 inch).  
• Take fruits out of the freezer if they are frozen and let them defrost. Wash plums and cut them into 1/2-1 inch long pieces. Place the plums and the berries in the dish. They need to be at room temperature before you can put the cobbler into the oven. 
• Add pinch of salt, cornstarch or flour, ginger, nutmeg, cinnamon and sugar and mix. Set aside and wait for at least 30 minutes.

Making the dough

• In a large bowl, combine the flour with the baking powder, pinch of salt and sugar.
• Add the cold butter and mix. This is such a satisfying experience for me to do by hand but if you prefer you can use your food processor for this step. 
• Add the cream or milk stirring with a wooden spoon until the dough comes together. Gently need the dough in the bowl 5-10 times if needed, turning and pressing any loose pieces into the dough. Dust the top and the bottom of the dough.  Let the dough sit for 1 hour if you have time.

Preparing the cobbler

• Now we will make a patchwork. Divide the dough into 8-10 parts and flatten each piece between your two hands about 1/4 inch thick. Place each piece on top of the fruit mix. Keep doing this until you have used up all the dough and the fruits are covered.  
• (The dough should be workable but not sticky. If the dough becomes too sticky and warm, put it into the fridge for about 10 minutes to become the proper consistency. This can happen easily in the summer when it is warm outside).
• Lightly brush the top of the dough with the eggs and sprinkle with a little sugar. 

Making the cobbler

• Put the cobbler in the pre-heated oven and bake for about 40-50 minutes or until the top is golden brown and the berries are bubbling. Don’t overbake, make sure the fruits stay ‘liquidy’.
• Let stand at room temperature for at least 15 minutes before serving. 

Serving the cobbler

• You can serve the cobbler at room teperature with vanilla ice cream if you wish.

enjoy!