Pluot-Blueberry Cobbler with Coconut Dumplings

By thatjerseygirl

A pluot is a cross between a plum and an apricot. Make this in an ovenproof, nonreactive skillet (not cast iron).

Ingredients

• For the topping--
• 1 13.5 to 14 oz can coconut milk
• 9 oz (2 cups) unbleached all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 large egg yolk
• 4 oz (1/2 cup) unsalted butter, melted and cooled slightly
• 1/4 cup toasted, shredded sweetened coconut
• For the filling --
• 2 1/4 lb ripe pluots, halved and pitted, each half cut into 3 wedges
• 3/4 cup granulated sugar
• 2 1/2 Tbs cornstarch
• 1/4 tsp table salt
• 1 oz (2 Tbs) unsalted butter
• 2 cups blueberries
• 1 Tbs dark rum (optional)

Preparation

Step 1

Position a rack in the center of an oven and heat to 375 degrees.

Make the topping --
In a large saucepan, boil the coconut milk over medium heat, stirring occasionally, until reduced to 3/4 cup, about 15 minutes. Set aside to cool completely. In a large bowl, whisk the flour, sugar, baking powder and salt until well blended. In a mdium bowl, whisk the reduced coconut milk, egg and yolk until well blended. Add the coconut mixture and the melted butter to the flour mixture; gently fold together with a spatula. Refrgerate.

Make the Filling --
In a large bowl, toss the pluots, sugar, cornstarch and salt with a spatula. In a 10-inch nonreactive, ovenproof skillet (8 to 10-cup capacity), melt the butter over medium-low heat. Add the pluot mixture, scraping the bowl clean. Cook, stirring, until the fruit begins to give off some juice and the liquid is boiling, about 3 minutes. Add the blueberries and rum (if using). Gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake --
Spread the fuit into a relatively even layer. Using a 2-tablespoon scoop (or two tablespoons), drop the topping randomly onto the filling. The topping will almost cover the fruit. Bake until the filling is bubbling and the topping is golden-brown, 40 to 50 minutes. Sprinkle with th etoasted coconut and let sit for at least 30 minutes to allow the filling to settle and thicken before serving.