Peach and plum almond cobbler, based on David Lebovitz’s cherry-almond cobbler recipe, using sliced plums from my tree and peaches from the farmers market that I had frozen earlier. He doesn’t include any thickener in the fruit, but I added 2 teaspoons of cornstarch since plums and peaches emit a lot more juices. In retrospect, I should’ve made it a tablespoon, because after thr caky batter (which is made with almond paste) tested done I had to put it back in the oven and bake it a lot longer before it was fully done thanks to all the fruit juices. In the end it was a bit of a gooey mess, impossible to get neatly from the pan, but a very delicious one.
