CINNAMON–PLUM WALNUT COBBLER

— Clafoutis Rustique aux Prunes, Noix et Cannelle

Source: The Gilded Table – January Edition

Cinnamon–plum walnut cobbler in a softly lit winter setting, jammy fruit and toasted walnuts with a rustic golden finish — *Jammy plums, warm cinnamon, and toasted walnuts — a rustic winter dessert meant for quiet evenings and second helpings.*

Cinnamon–Plum Walnut Cobbler is winter comfort with a little elegance — fruit baked until glossy and soft, cinnamon warming the edges, walnuts toasting into a gentle, nutty crunch. It’s rustic in the best way: simple ingredients, generous flavor, and a kitchen that smells like home.

Serve it warm with cream, a spoonful of vanilla ice cream, or simply as-is — the kind of dessert that feels like a slow exhale at the end of the day.

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Notes ✨
Let the cobbler rest for 10–15 minutes before serving so the fruit thickens and the juices settle.
If your plums are very tart, add a touch more sugar; if they’re very ripe, lean into the spice instead.
Toasting the walnuts briefly deepens their flavor — especially lovely against the warm fruit.
Leftovers keep well; rewarm gently for a just-baked feel.