Sugar Plum Fairy Cobbler
A whimsical, dark mauve-y pink cobbler made with prunes rehydrated in white grape juice, bright raspberries, and a whisper of orange blossom water. The cake-style topping bakes into a soft golden cloud for a light, fairy-like holiday dessert.
Equipment
- Medium saucepan
- 8×8 baking dish
- Mixing bowls
- Whisk
Ingredients
Fruit Filling:
- 1 cup dried plums prunes, roughly chopped
- 1 cup white grape juice or water + 2 tablespoons sugar
- 2 cups frozen raspberries
- ⅓ cup cane sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ⅛ teaspoon orange blossom water just a drop!
- 1 tablespoon cornstarch
Cake-Style Cobbler Batter:
- 1 cup all-purpose flour
- ¾ cup cane sugar
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- 1 cup whole milk
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
Finish:
- Powdered sugar for dusting
- Optional: a few raspberries or pomegranate arils on top
Instructions
Fruit Filling:
- In a medium saucepan, combine chopped prunes and white grape juice. Bring to a gentle simmer and cook 5 to 7 minutes, until the prunes soften and plump.
- Add the frozen raspberries, cane sugar, lemon juice, lemon zest, vanilla, and orange blossom water.
- Sprinkle the cornstarch over the mixture and stir well.
- Simmer for 2 to 3 minutes, until the fruit becomes glossy and lightly thickened.
- Pour the filling into an 8×8 baking dish.
Cake-Style Cobbler Batter:
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk, melted butter, and vanilla. Whisk until smooth.
- Pour the batter evenly over the warm fruit mixture. Do not stir.
- Bake at 350°F (175°C) for 32 to 38 minutes, until the top is pale golden and the edges are bubbling.
- Let cool 10 minutes before serving.
- Dust with powdered sugar to create a soft, snowy fairy effect.
Notes
Orange blossom water is powerful. A tiny amount is enough to create a magical floral lift without overwhelming the fruit.
If the top browns too quickly, lightly tent the pan with foil, you want it looking golden, not brown.
For even more pink color, stir an extra handful of raspberries into the filling before baking.
Serve warm with vanilla ice cream (or egg nog ice cream!), a dollop of Greek yogurt, or pour-over cream.
If the top browns too quickly, lightly tent the pan with foil, you want it looking golden, not brown.
For even more pink color, stir an extra handful of raspberries into the filling before baking.
Serve warm with vanilla ice cream (or egg nog ice cream!), a dollop of Greek yogurt, or pour-over cream.