Pluot-Blueberry Cobbler with Coconut Dumplings

The pluot—a cross between a plum and an apricot—is a perfect flavor partner for the ripe summer blueberries in this dumpling-topped cobbler. A dash of dark rum adds yet another layer of flavor to the filling; it’s optional but highly recommended.

For the topping

• 
  
  1 13.5- to 14-oz. can coconut milk
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  1/2cup granulated sugar
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 large egg
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled slightly
  
  


• 
  
  1/4 cup toasted, shredded sweetened coconut
  
  

For the fililng

• 
  
  2-1/4 lb. ripe pluots, halved and pitted, each half cut into 3 wedges
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2-1/2 Tbs. cornstarch
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 cups blueberries
  
  


• 
  
  1 Tbs. dark rum (optional)
  
  

Position a rack in the center of the oven and heat the oven to 375ºF.

Make the topping

In a large saucepan, boil the coconut milk over medium heat, stirring occasionally, until reduced to 3/4 cup, about 15 minutes. Set aside to cool completely.

In a large bowl, whisk the flour, sugar, baking powder, and salt until well blended.

In a medium bowl, whisk the reduced coconut milk, egg, and yolk until well blended. Add the coconut mixture and the melted butter to the flour mixture; gently fold together with a spatula. Refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

In a large bowl, toss the pluots, sugar, cornstarch, and salt with a spatula.

In a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity), melt the butter over medium-low heat. Add the pluot mixture, scraping the bowl clean. Cook, stirring, until the fruit begins to give off some juice and the liquid is boiling, about 3 minutes. Add the blueberries and rum ( if using). Gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Using a 2-tablespoon scoop (or two tablespoons), drop the topping randomly onto the filling. The topping will almost cover the fruit. Bake until the filling is bubbling and the topping is golden-brown, 40 to 50 minutes. Sprinkle with the toasted coconut and let sit for at least 30 minutes to allow the filling to settle and thicken before serving.

Tip:

Don’t sprinkle the toasted, shredded coconut over the dumplings until they’re done baking, or it will burn.