Cobbler cu prune. Ce ziceti de un desert de toamna cu prune zemoase, topping crocant si fraged, facut dintr-un aluat pe care nu trebuie sa il intindeti, doar il rupeti cu degetele deasupra :) Mi se pare un desert super usor de facut, aromat, zemos, care trebuie neaparat servit cald cu o cupa inghetata de vanilie deasupra :) Puteti folosi si alte fructe, cum ar fi mere, pere, piersici, afine, the sky is the limit :)
Umplutura:
- 1.5 kg prune
- 3 lg amidon
- 2 lg indulcitor Green Sugar*
- 1 lgt scortisoara
Aluat fraged:
- 100g faina (de orez)
- 80g unt
- 2 lg indulcitor Green Sugar*
- 100ml smantana lichida
- 1/2 lgt scortisoara (optional)
Spalam prunele, le taiem pe jumatate si le scoatem samburii. Ungem o tava de tarta cu putin unt si asezam prunele in ea. Presaram peste ele indulcitorul, amidonul, scortisoara si le mozolim bine.
Pentru aluatul fraged de deasupra framantam fie cu degetele, fie cu o ustensila de aluat (ca aceasta a mea), faina si untul, adaugam apoi scortisoara si smantana lichida si framantan pana obtinem un aluat faramicios care, strans intre degete, isi pastreaza forma.
Rupe cu degetel bucatele din acest aluat si le presaram deasupra prunelor. Coacem cobblerul cam 45 de min la 180C, pana se rumeneste frumos. Poate sa vina frigul acum! :) Pofta mare!
*Reteta inspirata si adaptata de aici. Baby-friendly: omiteti indulcitoru, folositi putin sirop de artar.
ENGLISH VERSION
A wonderful fall dessert with juicy plums, tender and crunchy shortbread topping made from a dough you don’t need to roll, you just tear it with your fingers over the fruit :) I think this is a super easy dessert, filled with flavors, juicy and really needs to be served warm with a scooop of ice cream :) And you can use any fruit you like: apple, pears, peaches, blueberries, the sky is the limit :)
Filling:
- 1.5 kg plums
- 3 tbsp cornstarch
- 2 tbsp Green Sugar sweetener
- 1 tsp cinnamon
Aluat fraged:
- 100 g flour (rice flour)
- 80 g butter
- 2 tbsp Green Sugar sweetener
- 100 ml heavy cream
- 1/2 tsp cinnamon scortisoara (optional)
Wash the plums, cut them in half and remove the pits. Grease a tart pan with butter and place the plums in them. Add the sweetener, cornstarch and cinnamon, coat them evenly.
For the shortbread topping mix the flour and butter with your fingers or using a special dough tool, then add the cinnamon and heavy cream and mix until you get a crumbly dough that holds its shape when pressed between your fingers.
Tear the dough into small pieces and add them over the plums. Bake for about 45 min at 180 C, until lovely golden. The cold weather can come now! Enjoy!