1/2 cup Light brown sugar; packed
2 tablespoons Cornstarch
1/2 teaspoon Cinnamon
2 1/2 pounds plums; pitted and quartered
2 tablespoons Fresh lemon juice
2 tablespoons Unsalted butter; cut into bits
1 cup Granulated sugar
3/4 cup All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Salt
3/4 cup Sliced almonds
1 large Egg; beaten lightly
In a large bowl whisk together brown sugar, cornstarch, and cinnamon. Add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3-quart baking dish.
Preheat oven to 375 degrees.
In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds until almonds are ground finely. Add the egg and pulse until blended. Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over cobbler.
Bake cobbler in the middle of oven 45 minutes, or until golden and bubbling, and cool on rack. Serve cobbler warm or at room temperature.
Source: Sara Moulton