TWD-Johnny Cake Cobbler

I am so glad this is an easy recipe.  I don't think I could have handled anything too labour intensive this week. (Just getting over a cold or flu.) 1-800-waaa (Call toll free!)  So this is going to be a short and sweet post (kinda like me). 
I also had an easy recipe to make for my Baked Sunday Morning's group.  I made a Whiskey Peach Upside Down Cake.  (And that was Da Bomb!)  Seriously good.
So I am feeling very lucky to have been able to make both recipes, even though I'm still feeling kind of worn out.  (And shaky from the extra ventolin....darn asthma.)

Anyhoo, I love cobblers, crumbles and crisps. (Made a gluten free crumble here.)  This johnny cake cobbler is made with nectarines and plums.  Found some lovely fruit (in a store, not just in a random place).  Am using black plums, rather than purple.  (They just looked too good to pass up.)
I even watched the video with Johanne Killeen making the cobbler. (Not that I really needed help with the making of this.)  I just enjoy watching the shows. 

Nectarines and plums were sliced and then cooked with some butter and sugar.  I'm thinking I should have used a bigger pan here....hmm.  Well my birthday is coming up....just sayin'.

A lot of liquid came off of the fruit during this process.  And I didn't think it really cooked down much (as the recipe indicated).

 I added all the fruit and the juices to the dish.













The making of the topping is pretty straight forward.  The butter gets blended into the dry ingredients (with the food processor) or if you're like me and really don't feel like lugging out the food processor just to pulse for a few seconds, you used a pastry cutter.  And it seemed to work just fine.  Then the heavy cream gets added and mixed in.  And again, if you're like me and realize you used the last cup of cream in the fridge to make the peach ice cream (to use up the last of the peaches), then like me, you used 1% milk and a little half and half.  D'oh!

I didn't have any individual size ramekins (6-8 oz), so I did a family size cobbler.  Though now that I've watched the video of her making this dish, it is clear imperative that I need get some big ramekins for such things.  Until then, I will remain large ramekin-less.  Please listen to the saddest song being played on the world's smallest violin until I pull myself together.

So the topping got spread onto the fruit.  And now it is just a matter of baking this for about 15 minutes.  Easy, breezy. 

Here is the finished product straight from the oven.

And here is a bowl of the cobbler to try. 

I got an "it's okay" from the hubbie.  I think he's being kind.  I didn't enjoy it at all.  The fruit tastes good (can't go wrong with that).  But I found the topping to be disappointing.  The topping has cornmeal (which I love), but in this I found it most disagreeable.   Now I'm not sure if it was because I went with the option of adding a bit of ginger or what.  But I really didn't like this.  But wait, we also made her Gingerbread Baby Cakes and I didn't like those at all.  Hmmm...maybe I have a new theory.....