Santa Rosa Plum/Peach-Brandy Cobbler
-Preheat your oven to 375 degrees.
-Butter an 8-inch baking dish.
-Slice up about 5-8 peaches and 1 pound Santa Rosa plums.
-Toss the fruit with ½ cup sugar and ¼ cup brandy.
-Spread the peaches in the buttered baking dish.
-In the bowl of a food processor, combine ½ cup flour, ½ cup sugar, ½ tsp baking powder and a pinch of salt and pulse once or twice.
-Add 4 TBS cold butter cut into bits and ¼ cup sour cream or yogurt and process for 10 seconds.
-By hand, mix in 1 egg and ½ tsp vanilla.
-Drop this mixture on to the fruit by TBS, do not spread it out.
-Bake until golden yellow and just starting to brown, 35 and 45 minutes.
-Serve immediately with a dollop of whip cream or ice cream.