Plums, peaches and nectarines continue to be good and juicy now. Pair any of those with fresh herbs, and you can make special salsas and desserts. Using fresh thyme grown in the Omni Fort Worth Hotel's rooftop garden, chef Sebastien Layen makes a terrific cobbler that your family can enjoy. Use locally grown plums, if possible, and have the kids help by measuring ingredients and carefully pulling thyme leaves from the sprigs.
-- June Naylor, Special to the Star-Telegram
Texas plum cobbler with fresh garden thyme
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For the plum filling:
11/2 pounds ripe plums, pitted and quartered
1/8 cup granulated sugar
1/4 teaspoon vanilla extract
Thyme leaves from one sprig (about 1/2 to 3/4 teaspoon)
For the topping:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup softened butter
1 teaspoon cinnamon
4 scoops vanilla ice cream for topping
Sprigs of fresh thyme, for garnish
1. Make the filling: Combine plums, sugar, vanilla and thyme leaves in a medium bowl and mix; set aside.
2. Make the topping: Combine flour, sugars, butter and cinnamon in a mixing bowl and gently mix with your hands. Do not overmix. Cover and allow topping to rest for 20 minutes in the refrigerator.
3. To finish, preheat oven to 375 degrees. Butter four 31/2-inch cast-iron pans or tart pans. Arrange a single layer of plum mixture in the pan. Measure 1/3 cup of the topping mixture and add to the tart, leaving some of the plums exposed. Bake for eight minutes at 375 degrees or until topping is golden brown. Serve warm topped with ice cream and garnished with thyme.