Summer Fruit Cobbler

This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe to commit to memory. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

• 4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1 cup granulated sugar
• 1-1/2 tsp. baking powder
• Pinch kosher salt
• 1 cup whole milk
• 3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
• Vanilla ice cream for serving

Position a rack in the center of the oven and heat the oven to 375°F. Put the butter in 3-quart baking dish or similar, or in a 10- to 12-inch ovenproof skillet and put the dish or pan in the oven to melt the butter while the oven is heating.

Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.

When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.

Plum Cobbler with Swirled Biscuit Topping

Rolling the dough with a cinnamon-sugar filling gives the topping to this cobbler gives it a gorgeous appearance. The flavors are most intense with Italian prune plums, but you can also use Santa Rosa plums or a combination.

For the filling

• 1 cup granulated sugar
• 1 Tbs. cornstarch
• 1/2 tsp. freshly grated nutmeg
• 1/8 tsp. ground cloves
• 2 Tbs. unsalted butter
• 1/4 cup molasses (I use Grandma’s brand)
• 2 tsp. pure vanilla extract
• 3 lb. prune plums (about 40), halved and pitted

For the biscuit dough:

• 5-3/4 oz. (1-1/4 cups) unbleached all-purpose flour
• 1-3/4 oz. (1/3 cup) yellow cornmeal
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. table salt
• 2 oz. (1/4 cup) cold unsalted butter, cut into tablespoon-size pieces
• 1/2 cup sour cream

For the biscuit swirl filling:

• 2 Tbs. unsalted butter, melted
• 2 Tbs. granulated sugar
• 1 tsp. ground cinnamon

Make the filling:

In a small bowl, combine the sugar, cornstarch, nutmeg, and cloves. Melt the butter in a heavy 4-quart saucepan over medium heat. Stir in the molasses, vanilla, and sugar mixture. Cook, stirring with a wooden spoon, until the sugar is dissolved, about 2 minutes. Add the plums and stir to combine well. Raise the heat to high and bring the mixture to a boil. Cover the pan, reduce the heat to medium, and cook for 3 minutes, stirring occasionally, just to partially cook the plums. Remove the pan from the heat and set aside, uncovered, until needed.

Position rack in the lower third and bottom of the oven; heat the oven to 425°F.

Make the biscuits:

In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt to blend. Add the butter pieces and cut them in with a pastry blender or two table knives until the butter pieces resemble small peas. Add the sour cream and work it into the flour mixture with a rubber spatula until you have several large lumps of dough that appear quite dry. Turn the shaggy-looking mixture out onto an unfloured work surface and use both hands to quickly knead the clumps of dough just until they gather into one mass. The dough will be stiff and only slightly sticky. Shape the dough into a 4x6-inch rectangle. Lightly flour your work surface. With a long side of the dough nearest you, roll the dough into an 8x12-inch rectangle. Turn the dough over from time to time during the rolling and dust it lightly with flour if it’s sticky. Square the edges of the dough with your fingertips to keep it in a neat rectangle.

Starting with a long end, use both hands to gently roll the dough up like a jelly roll.

Brush the dough with the melted butter. Whisk the sugar and cinnamon in a small bowl to combine and sprinkle it evenly over the dough, leaving a 1-inch margin at the dough’s farthest edge uncovered. Roll up the dough like a jelly roll, starting with the long edge nearest you. Pinch the seam’s edges to seal. With the seam side facing down, cut the roll with a sharp knife into twelve 1-inch slices.

Assemble and bake:

Pour the plum mixture (which may be warm or hot) into a wide baking dish (about 8x12 inches, or 2-1/2 quarts, so the biscuits will fit in a single layer). Arrange the bizcuits, cut side up, over the fruit mixture, leaving an inch or so of space betwen the bixcuits. Put the pan in the lower third of the oven and set a baking sheet lined with aluminum foil on the rack below to catch any juices which might bubble over.  Bake until the biscuits are well browned and the juices are very bubbly, 25 to 30 minutes.  Put the pan on a rack to let cool.  Serve warm or at room temperature. 

Italian Plum Cobbler

Bigger Empress plums work well as an alternative to Italian prune plums, as do apricots. Or try a combination of plums and apricots.

For the cobbler dough:

• 7-1/2 oz. (1-2/3 cups) all-purpose flour
• 3-1/2 Tbs. granulated sugar
• 1-1/2 Tbs. baking powder
• 1/8 tsp. table salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
• 2/3 cup plus 1 Tbs. heavy cream
• 1 tsp. turbinado sugar (also called Sugar in the Raw)

For the filling:

• 2-1/4 lb. Italian prune plums, pitted and quartered (to yield 6 cups)
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cardamom
• 1/4 cup granulated sugar

Make the cobbler dough:

In a food processor or an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Pulse or mix to combine. Add the butter and then pulse or mix until the mixture resembles fine crumbs. Add 2/3 cup of the cream and pulse until the dough just comes together, scraping the paddle and bowl if necessary. Turn the dough onto a lightly floured surface and gently pat it together, incorporating any stray crumbs. Shape the dough into eight 2-inch balls. Set each ball on a baking sheet and flatten slightly. Refrigerate for at least 20 minutes but no longer than 2 hours.

Make the filling:

Heat the oven to 350°F. In a large bowl, combine the plums, cinnamon, cardamom, and sugar; toss well. Spoon the fruit into a 2-qt. gratin dish or other shallow casserole dish (don’t use a metal dish). Arrange the flattened dough balls on top of the fruit, leaving about 1 inch of space around each biscuit. Brush the biscuits with the remaining 1 Tbs. cream and sprinkle with the turbinado sugar. Bake on a baking sheet until the fruit is bubbling and the top is lightly browned, 40 to 45 minutes. Serve hot or warm, topped with crème fraîche or vanilla ice cream, if you like.  

Plum Cobbler with Honey and Lavender Biscuits

The tender biscuits that top this cobbler come together in a food processor in minutes. Use a mild honey in the filling so it doesn’t overpower the plums.

For the topping

• 6 oz. (1 1/3 cups) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1-3/4 tsp. baking powder
• 1/4 tsp. table salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 5 pieces
• 1 tsp. chopped dried lavender
• 1/2 tsp. finely grated lemon zest
• 7 Tbs. heavy cream

Tip:

Use dried edible organic lavender to make this biscuit topping (not the lavender used to make scented sachets). It can be found at Whole Foods, natural food stores, and specialty markets.

For the filling

• 2/3 cup mild honey (such as clover)
• 1 tsp. chopped dried lavender
• 2-1/2 lb. ripe plums (about 12), halved and pitted, each half cut into 3 wedges
• 1 Tbs. cornstarch
• Pinch table salt

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the cold butter and pulse into 1/2-inch pieces, 5 to 7 pulses. Add the lavender and lemon zest and pulse briefly to combine. Pour the cream over the top and pulse just until moist crumbs form, 8 to 10 pulses.

Turn the mixture out onto a work surface and gently knead until the dough comes together. Lightly flour the dough and roll it into a 9x5-inch rectangle. Cut the rectangle in half lengthwise, and cut each half into four equal pieces. Wrap in plastic and refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron (as shown in the photo).

Put the honey and lavender in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity). Bring to a boil over medium-low heat.

In a large bowl, toss the plums with the cornstarch and salt until evenly coated. Add to the boiling honey mixture and cook, stirring gently, until the plums release some juice and the sauce has thickened, about 6 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the dough pieces on top of the fruit, leaving spaces between them. Bake until the filling is bubbling and the topping is nicely browned, 30 to 40 minutes. Let sit for about 15 minutes to allow the filling to settle and thicken before serving

Plum-Glazed Duck Breasts

The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with plum preserves and Asian seasonings. If you can’t find plum preserves, cherry or currant preserves make good substitutes.

• 2 boneless, skin-on duck breast halves (about 1 lb. each)
• Kosher salt and freshly ground black pepper
• 1/2 cup plum preserves  
• 1 Tbs. reduced-sodium soy sauce 
• 1/4 tsp. Chinese five-spice powder
• Pinch crushed red pepper flakes  
• 3 scallions, thinly sliced 

Position a rack in the center of the oven and heat the oven to 425°F. Trim any excess skin and fat from the duck and score the remaining skin and fat underneath in a 1-inch diamond pattern, taking care not to cut the flesh. Pat the duck dry and season generously with salt and pepper.

Heat a 12-inch heavy-duty skillet over medium-high heat. Put the duck in the skillet skin side down, reduce the heat to medium low, and render the fat until only a thin, crisp layer of skin remains, about 8 minutes.

Meanwhile, in a small bowl, combine the preserves, soy sauce, five-spice powder, and red pepper flakes.

Turn the duck over, carefully spoon off most of the fat from the skillet, and brush the preserves mixture over the breasts.

Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a breast registers 135°F for medium rare, 8 to 10 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Meanwhile, tilt the skillet and spoon off as much fat from the pan juice as possible. Slice the duck diagonally into 1/4-inch slices. Arrange on plates and spoon the pan juice over. Sprinkle with the scallions and serve. 

Plum Coffee Cake with Brown Sugar & Cardamom Streusel

If you've been eyeing those plums abundant in the markets right now, here's the perfect excuse to drop a few in your bag. This dish is coffee cake with a twist; the brown sugar and cardamom streusel make it truly special. You can serve this cake drizzled with a little heavy cream or crème fraîche, but it's just as delicious by itself. The cake will keep for a day, covered, at room temperature; if you keep it longer, the moisture from the plums will start to soften the streusel, so keep that in mind.

For the streusel:

• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 1/4 cup packed dark brown sugar
• 1/8 tsp. kosher salt
• Pinch (about 1/16 tsp.) ground cardamom
• 1-1/2 oz. (3 Tbs.) unsalted butter, melted; more as needed

For the cake:

• 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces; more softened for the pan
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for the pan
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed dark or light brown sugar
• 1/4 cup whole milk
• 1-1/2 tsp. pure vanilla extract
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1/2 tsp. ground cardamom
• 3 firm-ripe medium plums, each pitted and quartered

Make the streusel:

Put the flour, sugar, kosher salt, and cardamom in a small mixing bowl and stir the ingredients with a fork until thoroughly combined. Drizzle the melted butter over the mixture and stir with the fork until the mixture resembles a clumpy dough. Using your fingers, break the mixture into pistachio-size clumps and large crumbs. (If the streusel is sandy and won’t clump, add a little more melted butter, 1 tsp. at a time.) Refrigerate the streusel while you prepare the cake batter.

Make the cake:

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter and flour an 8x8x2-inch straight-sided cake pan.

Beat the eggs lightly in a small mixing bowl. Whisk in the granulated sugar, brown sugar, milk, and vanilla until well blended. Set aside.

In a large mixing bowl, whisk the flour, baking powder, table salt, and cardamom until well blended. Add the butter pieces to the bowl and cut them into the flour with a pastry blender until the mixture resembles a very coarse meal strewn with pieces of butter the size of small peas and oat flakes.

Add the egg mixture to the flour mixture. With a wooden spoon, fold and stir the ingredients together until it’s a thick batter speckled with visible lumps of butter, 45 seconds to 1 minute.

Scrape the batter into the prepared pan and spread it evenly. Break up the streusel mixture with your fingers and sprinkle half of it evenly over the batter. Arrange the plum quarters skin side down on the batter, with each piece at a 45-degree angle to the sides of the pan. Sprinkle the remaining streusel evenly over the cake.

Bake the cake for 20 minutes and then rotate the pan. Continue baking until the top of the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs clinging to it, 15 to 20 minutes more.

Cool the cake in its pan on a rack for at least an hour before cutting. Serve warm or at room temperature.

Plum Tart with Lemon Shortbread Crust

This tart crust is every pastry-phobe’s dream: you pat it into the pan—no rolling involved.

For the filling:

• 1/3 cup plus 1/2 Tbs. granulated sugar
• 1 Tbs. cornstarch
• 1/4 tsp. kosher salt
• 1/4 tsp. finely grated lemon zest
• 6 ripe medium black or red plums (about 4 oz. each), each pitted and sliced into 16 slender wedges

For the tart shell:

• 4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch cubes; more softened for the pan
• 1 large egg yolk
• 2 tsp. firmly packed finely grated lemon zest
• 1/2 tsp. pure vanilla extract
• 5-1/2 oz. (1 cup plus 3 Tbs.) unbleached all-purpose flour; more as needed
• 1/4 cup granulated sugar
• 1/4 tsp. table salt
• Cooking spray

• 2 Tbs. plum or apricot preserves

Begin the filling:

In a medium bowl, whisk 1/3 cup of the sugar and the cornstarch, kosher salt, and lemon zest. Add the plums and gently toss with your hands to evenly coat with sugar. Cover the bowl and put it in the refrigerator for at least 3 hours or overnight.

Make the tart shell:

Lightly butter the bottom and sides of a 9-1/2-inch fluted tart pan with a removable bottom.

Put the butter cubes in the freezer. In a small bowl, whisk the egg yolk, lemon zest, and vanilla. Put the flour, sugar, and table salt in the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the mixture is crumbly and mealy, about 25 short pulses. Add the egg yolk mixture and blend, using long pulses, just until it forms a moist, crumbly mass, about 15 three-second pulses. The dough won't come together on its own, but it should hold together when squeezed.

Transfer the dough to the tart pan. Dip the bottom of a flat-bottomed cup measure in flour and use it to press the dough onto the bottom and sides of the pan in an even layer. Start with the sides, which should be 1/4 inch thick. Reflour the cup whenever it starts to stick to the dough. Wrap the pan in plastic and refrigerate it for at least 1 hour and up to 1 day.

Blind bake the shell:

Position a rack in the lower third of the oven and heat the oven to 375°F. Unwrap the tart shell and prick the bottom and sides several times with a fork. Spray one side of a piece of parchment or foil with cooking spray. Line the shell with the sprayed side down and fill the lined shell with pie weights or dry beans. Set the tart pan on a baking sheet and bake for 20 minutes. Carefully remove the liner and pie weights. Should any dough stick to the liner, simply peel it off and patch it back into the shell. Reduce the heat to 350°F and continue baking until the sides and bottom of the shell are golden brown and dry, 10 to 15 minutes more. Cool on a rack for about 20 minutes.

Finish the tart:

Drain the plums in a sieve or colander set over a medium bowl for a few minutes. Pour the juice into a small saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer, stirring occasionally, until very thick, about 3 minutes. Scrape into a small bowl and let cool for about 10 minutes.

Meanwhile, melt the preserves in the saucepan over medium-low heat until syrupy. Pour the preserves into the tart shell and evenly brush them over the bottom and sides. With a rubber spatula, spread the plum juice over the preserves on the bottom of the shell.

Starting at the edge of the shell, arrange the plum slices cut side down and tightly overlapping in concentric circles. If you have more slices, keep tucking them in wherever they fit. You can also pile a few in the center of the tart.

If any juice remains in the mixing bowl, drizzle up to 1 Tbs. over the plums. Discard the rest. Sprinkle the remaining 1/2 Tbs. sugar over the plums.

Bake the tart directly on the oven rack until the plums are tender when poked with a paring knife and caramelized along their edges (a few tips may even blacken), the crust is a deep golden brown, and any juices look syrupy and bubbly, 40 to 50 minutes. After you remove the tart from the oven, moisten the plums by dipping a pastry brush into the juices between the plums and brushing any surfaces that look dry.

Cool the tart in its pan on a rack for at least 2 hours before unmolding and slicing with a very sharp knife.

Plum Cobbler with Swirled Biscuit Topping

Rolling the dough with a cinnamon-sugar filling gives the topping to this cobbler gives it a gorgeous appearance. The flavors are most intense with Italian prune plums, but you can also use Santa Rosa plums or a combination.

For the filling

• 1 cup granulated sugar
• 1 Tbs. cornstarch
• 1/2 tsp. freshly grated nutmeg
• 1/8 tsp. ground cloves
• 2 Tbs. unsalted butter
• 1/4 cup molasses (I use Grandma’s brand)
• 2 tsp. pure vanilla extract
• 3 lb. prune plums (about 40), halved and pitted

For the biscuit dough:

• 5-3/4 oz. (1-1/4 cups) unbleached all-purpose flour
• 1-3/4 oz. (1/3 cup) yellow cornmeal
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. table salt
• 2 oz. (1/4 cup) cold unsalted butter, cut into tablespoon-size pieces
• 1/2 cup sour cream

For the biscuit swirl filling:

• 2 Tbs. unsalted butter, melted
• 2 Tbs. granulated sugar
• 1 tsp. ground cinnamon

Make the filling:

In a small bowl, combine the sugar, cornstarch, nutmeg, and cloves. Melt the butter in a heavy 4-quart saucepan over medium heat. Stir in the molasses, vanilla, and sugar mixture. Cook, stirring with a wooden spoon, until the sugar is dissolved, about 2 minutes. Add the plums and stir to combine well. Raise the heat to high and bring the mixture to a boil. Cover the pan, reduce the heat to medium, and cook for 3 minutes, stirring occasionally, just to partially cook the plums. Remove the pan from the heat and set aside, uncovered, until needed.

Position rack in the lower third and bottom of the oven; heat the oven to 425°F.

Make the biscuits:

In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt to blend. Add the butter pieces and cut them in with a pastry blender or two table knives until the butter pieces resemble small peas. Add the sour cream and work it into the flour mixture with a rubber spatula until you have several large lumps of dough that appear quite dry. Turn the shaggy-looking mixture out onto an unfloured work surface and use both hands to quickly knead the clumps of dough just until they gather into one mass. The dough will be stiff and only slightly sticky. Shape the dough into a 4x6-inch rectangle. Lightly flour your work surface. With a long side of the dough nearest you, roll the dough into an 8x12-inch rectangle. Turn the dough over from time to time during the rolling and dust it lightly with flour if it’s sticky. Square the edges of the dough with your fingertips to keep it in a neat rectangle.

Starting with a long end, use both hands to gently roll the dough up like a jelly roll.

Brush the dough with the melted butter. Whisk the sugar and cinnamon in a small bowl to combine and sprinkle it evenly over the dough, leaving a 1-inch margin at the dough’s farthest edge uncovered. Roll up the dough like a jelly roll, starting with the long edge nearest you. Pinch the seam’s edges to seal. With the seam side facing down, cut the roll with a sharp knife into twelve 1-inch slices.

Assemble and bake:

Pour the plum mixture (which may be warm or hot) into a wide baking dish (about 8x12 inches, or 2-1/2 quarts, so the biscuits will fit in a single layer). Arrange the bizcuits, cut side up, over the fruit mixture, leaving an inch or so of space betwen the bixcuits. Put the pan in the lower third of the oven and set a baking sheet lined with aluminum foil on the rack below to catch any juices which might bubble over.  Bake until the biscuits are well browned and the juices are very bubbly, 25 to 30 minutes.  Put the pan on a rack to let cool.  Serve warm or at room temperature. 

Plum Coffee Cake with Brown Sugar & Cardamom Streusel

If you've been eyeing those plums abundant in the markets right now, here's the perfect excuse to drop a few in your bag. This dish is coffee cake with a twist; the brown sugar and cardamom streusel make it truly special. You can serve this cake drizzled with a little heavy cream or crème fraîche, but it's just as delicious by itself. The cake will keep for a day, covered, at room temperature; if you keep it longer, the moisture from the plums will start to soften the streusel, so keep that in mind.

For the streusel:

• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 1/4 cup packed dark brown sugar
• 1/8 tsp. kosher salt
• Pinch (about 1/16 tsp.) ground cardamom
• 1-1/2 oz. (3 Tbs.) unsalted butter, melted; more as needed

For the cake:

• 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces; more softened for the pan
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for the pan
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed dark or light brown sugar
• 1/4 cup whole milk
• 1-1/2 tsp. pure vanilla extract
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1/2 tsp. ground cardamom
• 3 firm-ripe medium plums, each pitted and quartered

Make the streusel:

Put the flour, sugar, kosher salt, and cardamom in a small mixing bowl and stir the ingredients with a fork until thoroughly combined. Drizzle the melted butter over the mixture and stir with the fork until the mixture resembles a clumpy dough. Using your fingers, break the mixture into pistachio-size clumps and large crumbs. (If the streusel is sandy and won’t clump, add a little more melted butter, 1 tsp. at a time.) Refrigerate the streusel while you prepare the cake batter.

Make the cake:

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter and flour an 8x8x2-inch straight-sided cake pan.

Beat the eggs lightly in a small mixing bowl. Whisk in the granulated sugar, brown sugar, milk, and vanilla until well blended. Set aside.

In a large mixing bowl, whisk the flour, baking powder, table salt, and cardamom until well blended. Add the butter pieces to the bowl and cut them into the flour with a pastry blender until the mixture resembles a very coarse meal strewn with pieces of butter the size of small peas and oat flakes.

Add the egg mixture to the flour mixture. With a wooden spoon, fold and stir the ingredients together until it’s a thick batter speckled with visible lumps of butter, 45 seconds to 1 minute.

Scrape the batter into the prepared pan and spread it evenly. Break up the streusel mixture with your fingers and sprinkle half of it evenly over the batter. Arrange the plum quarters skin side down on the batter, with each piece at a 45-degree angle to the sides of the pan. Sprinkle the remaining streusel evenly over the cake.

Bake the cake for 20 minutes and then rotate the pan. Continue baking until the top of the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs clinging to it, 15 to 20 minutes more.

Cool the cake in its pan on a rack for at least an hour before cutting. Serve warm or at room temperature.

Gingery Plum Cake

Apricots or pluots can also work in this recipe.

• 6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
• 1 tsp. ground ginger
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. table salt
• 3 oz. (6 Tbs.) unsalted butter, at room temperature; more for the pan
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 2/3 cup (5-1/2 oz.) sour cream

For the topping:

• 1 plum (or pluot or ripe apricot), halved, pitted, and cut into 1/8- to 1/4-inch slices
• 2 tsp. finely grated fresh ginger
• 3 Tbs. firmly packed light brown sugar
• 1 Tbs. unbleached all-purpose flour
• Whipped cream, for garnish (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9x2-inch round cake pan. Line the bottom with a parchment circle cut to fit the pan and lightly flour the sides, tapping out the excess.

In a medium bowl, whisk the flour, ground ginger, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar on medium-high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended and adding the vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the sour cream, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.

Meanwhile, make the topping: combine the sliced fruit and the grated ginger in a small bowl and toss until the ginger is well distributed. Add the sugar and flour. Using a table fork, mix the ingredients to coat the fruit evenly. After the cake has baked for 15 minutes, scatter the topping evenly over the cake, working quickly. Don’t worry about the fruit looking perfect—this is a rustic cake. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 35 to 40 minutes.

Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both pan and rack, invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature, with whipped cream if you like.

Plum Cobbler with Honey and Lavender Biscuits

The tender biscuits that top this cobbler come together in a food processor in minutes. Use a mild honey in the filling so it doesn’t overpower the plums.

For the topping

• 6 oz. (1 1/3 cups) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1-3/4 tsp. baking powder
• 1/4 tsp. table salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 5 pieces
• 1 tsp. chopped dried lavender
• 1/2 tsp. finely grated lemon zest
• 7 Tbs. heavy cream

Tip:

Use dried edible organic lavender to make this biscuit topping (not the lavender used to make scented sachets). It can be found at Whole Foods, natural food stores, and specialty markets.

For the filling

• 2/3 cup mild honey (such as clover)
• 1 tsp. chopped dried lavender
• 2-1/2 lb. ripe plums (about 12), halved and pitted, each half cut into 3 wedges
• 1 Tbs. cornstarch
• Pinch table salt

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the cold butter and pulse into 1/2-inch pieces, 5 to 7 pulses. Add the lavender and lemon zest and pulse briefly to combine. Pour the cream over the top and pulse just until moist crumbs form, 8 to 10 pulses.

Turn the mixture out onto a work surface and gently knead until the dough comes together. Lightly flour the dough and roll it into a 9x5-inch rectangle. Cut the rectangle in half lengthwise, and cut each half into four equal pieces. Wrap in plastic and refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron (as shown in the photo).

Put the honey and lavender in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity). Bring to a boil over medium-low heat.

In a large bowl, toss the plums with the cornstarch and salt until evenly coated. Add to the boiling honey mixture and cook, stirring gently, until the plums release some juice and the sauce has thickened, about 6 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the dough pieces on top of the fruit, leaving spaces between them. Bake until the filling is bubbling and the topping is nicely browned, 30 to 40 minutes. Let sit for about 15 minutes to allow the filling to settle and thicken before serving

Summer Fruit Cobbler

This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe to commit to memory. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

• 4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1 cup granulated sugar
• 1-1/2 tsp. baking powder
• Pinch kosher salt
• 1 cup whole milk
• 3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
• Vanilla ice cream for serving

Position a rack in the center of the oven and heat the oven to 375°F. Put the butter in 3-quart baking dish or similar, or in a 10- to 12-inch ovenproof skillet and put the dish or pan in the oven to melt the butter while the oven is heating.

Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.

When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.

Cinnamon-Walnut Shortcakes with Caramelized Plums

If you’re making the biscuits in a hot kitchen, try to keep the ingredients as cold as possible for the flakiest texture.

For the biscuits:

• 4 oz. (8 Tbs.) cold butter, cut into small pieces
• 12 oz. (2-2/3 cups) unbleached all-purpose flour; more for dusting
• 1/3 cup granulated sugar
• 1-1/2 Tbs. baking powder
• 1-1/2 tsp. ground cinnamon
• 1/2 tsp. table salt
• 1/8 tsp. ground nutmeg
• 3/4 cup (about 3 oz.) walnuts, toasted and very roughly chopped
• 1 cup plus 2 Tbs. cold heavy cream; more for brushing
• 1 tsp. pure vanilla extract
• 1 Tbs. demerara or turbinado sugar

• 1 recipe Caramelized Plums

For the whipped-cream topping:

• 1 cup cold heavy cream
• 1/4 cup cold sour cream
• 3 Tbs. confectioners' sugar

Make the biscuits:

Line a large rimmed baking sheet with parchment.

Chill the butter pieces in the freezer for about 15 minutes. Meanwhile, in a large mixing bowl, whisk the flour, sugar, baking powder, cinnamon, salt, and nutmeg. With a pastry blender, cut in the cold butter until the mixture resembles a very coarse meal strewn with pieces of butter the size of peas and pistachios. Add the walnuts and toss with a fork to distribute them.

Combine the cream with the vanilla in a liquid measuring cup. Make a well in the center of the flour mixture and pour the cream into the well. With a fork, work your way around the bowl, pulling the dry ingredients into the wet and mixing until the ingredients are mostly moistened and a rough dough forms. Gently knead the dough a few times in the bowl to pick up any dry ingredients in the bottom of the bowl and bring it together into a loose ball. Transfer the dough to the parchment-lined baking sheet and pat into a 3/4-inch-thick circle. Refrigerate for about 20 minutes.

Position a rack in the center of the oven and heat the oven to 450°F.

Dip a 3-inch round plain-edge biscuit cutter in flour and cut straight down through the dough without twisting to form the biscuits. (Dip the cutter in flour before cutting each biscuit.) Carefully move the biscuits to one end of the baking sheet. Gather the dough scraps together, knead briefly to smooth the dough, and pat into a 3/4-inch-thick circle on the other end of the baking sheet. Cut out more biscuits. Repeat one more time. You can use the remaining scraps to make an additional biscuit or two, but those won't have as nice a texture as the others.

Spread the biscuits out over the baking sheet. Lightly brush their tops with cream and then sprinkle with the demerara sugar.

Put the baking sheet in the oven and lower the temperature to 425°F. Bake until the biscuits are deeply browned on top and bottom, 20 to 25 minutes. Let them cool on a rack while you make the caramelized plums.

Make the whipped cream:

Using a chilled bowl and beaters, whip the heavy cream with a hand-held or stand mixer on medium speed until it thickens slightly. Add the sour cream and confectioners’ sugar and whip on medium-high speed until it holds medium peaks. Use right away.

Assemble the shortcakes:

Using a fork, split each biscuit in half horizontally. Set the bottom halves on serving plates and spoon 5 or 6 plum wedges onto each biscuit. Dollop the cream on the plums and drizzle with some of the caramelized plum juice. Perch the tops of the biscuits on the cream. If you have plums left, arrange them on the plates alongside the shortcakes.

Plum & Raspberry Galette

I originally developed this recipe using amaretti—very sweet, very light, very crisp almond meringue cookies. You can often find them in Italian and specialty groceries. Almond biscotti work well, too. Choose plums that are ripe but still a bit firm so they're easy to slice. My usual plum of choice is the popular Santa Rosa, but red-fleshed plums, such as Elephant Heart, make a dazzling tart. You could also use sliced nectarines or peaches.

• 1/3 cup crushed amaretti or almond biscotti (use a food processor or put the cookies in a plastic bag and crush with them a blunt object until they're the texture of coarse sand)
• 1 Tbs. all-purpose flour
• 6 ripe plums (about 1 lb.), rinsed and dried
• 1 disk Sweet Galette Dough 
• 1 Tbs. unsalted butter, melted
• 2 Tbs. sugar
• 3 oz. fresh raspberries
• 2 Tbs. strained raspberry jam (optional)

Adjust an oven rack to the center position and heat the oven to 400°F. Combine the crushed amaretti and the flour and set aside.

Cut each plum in half, remove its pit, and cut the flesh into 1/4-inch-thick slices.

Cover a baking sheet, preferably without sides, with kitchen parchment. (If your baking sheet has sides, flip it over and use the back.)

On a lightly floured surface, roll the galette dough into a 15-inch round. Transfer the dough by folding it in half, picking it up, and unfolding it on the lined baking sheet. Sprinkle the crushed amaretti over the dough evenly, leaving a 2-inch border without crumbs. Arrange the plums over the crumbs in concentric circles, overlapping slightly. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border. Brush the border with the melted butter and sprinkle the entire galette with the sugar. Bake for 30 minutes. Remove from the oven and sprinkle the raspberries over the plums. Return the galette to the oven and bake until the crust is browned and the fruit is cooked and tender, another 15 minutes.

Slide the galette off the parchment and onto a cooling rack. Let cool for about 10 minutes before slicing. For a shinier filling, brush on the jam before slicing.