Hi, I'm Dr. Jean Layton. In diverse jobs from chef to doctor, I've used my analytical skills to address the ongoing goal, "There has to be a better way." When not seeing patients, I'm in the social media world, teaching people to thrive gluten-free.
“The Word Plum”
Helen Chasin
The word plum is delicious
pout and push, luxury of
self-love, and savoring murmur
full in the mouth and falling
like fruit
taut skin
pierced, bitten, provoked into
juice, and tart flesh
question
and reply, lip and tongue
of pleasure.
Still bubbling out of the oven #gluten-free plum cobbler, a photo by GFDoctor on Flickr.
Plum Cobbler
Author: Jean Layton
Fresh plums topped with a gluten free biscuit crust, dusted with coarse sugar.
Ingredients
- 5 cups sliced plums
- 1 cup sugar or less if your plums are very sweet.
- Biscuit topping
- 83 grams ½ cup white flour mix
- 55 grams ⅓ cup whole grain flour mix
- 13 grams 1 tablespoon organic cane sugar
- 5 grams 1 teaspoon baking powder
- 1 ½ cups heavy cream
- optional but wonderful
- 1 teaspoon Coarse (Demerara)sugar
Instructions
- preheat oven to 425
- stir together plums and sugar
- Place plums into baking pan
- stir together till one color all dry ingredients
- pour in the cream
- stir till the batter morphs into a dough with a bit of stiffness
- Place balls of the dough atop the plums making sure to leave gaps for the steam to escape.
- Sprinkle with coarse sugar.
- Bake till well browned 35-40 minutes
Delicious! Both poem and recipe are so well suited. The Plum Cobbler photo sure does evoke the emotion of the poem. Thanks for participating in the Food Poetry Party!