This is a kind of cobbler, a stove-top version. It’s perfect when the oven is in use and/or at a different temperature than a cobbler requires. The dumplings have a moister consistency, too, as they are steamed rather than baked.
Any fruit would work here, and only the cooking time of the fruit, before you add the dumplings, might change–strawberries would take less time than apples, say.
4 c chopped peaches and plums
1/4 c sugar, or to taste
1 T lemon juice
1/4 c water
1 c flour, white or whole grain or a combination
1 1/2 t baking powder
pinch of salt
1/2 c milk, half-and-half, or cream
2 T unsalted butter
cream, whipped cream, ice cream, crème fraîche, for serving
1. Combine fruits, sugar, lemon juice, and water in a Dutch oven or other large saucepan. Gently bring to a simmer, stirring now and then.
2. Meanwhile, combine flour, baking powder, and salt in a bowl. Heat the milk and butter just until the butter melts. Stir the milk mixture into the flour mixture until well combined and smooth.
3. When the fruit has simmered a bit, begin dropping tablespoons of the dumpling mixture onto the simmering fruit. You may need to use another spoon to push the dumplings off the one spoon. Try to leave a bit of space between the dumplings, as they will increase in size as they cook. Cover as much of the surface as you can.
4. Cover the Dutch oven or saucepan. If the fruit has been bubbling furiously, reduce heat some. Let cook, undisturbed, for about 20 minutes, though you can peek at about the 15-minute mark. The dumplings should look dry on top. Jab one with a sharp knife to check the interior–it, too, should be somewhat dry.
5. When done, remove from heat, take cover off, and let stand about 5 minutes before serving, with any of the suggested accompaniments.