Fresh Plum Cobbler Recipes

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EASY PLUM COBBLER



Easy Plum Cobbler image

Sliced fresh plums topped with a sweet crumbled dough, cobbled together for a quick and easy dessert featuring these delicious, juicy fruits.

Provided by Tricia

Categories     Dessert

Time 1h5m

Number Of Ingredients 14

8 cups fresh plums ( pitted and sliced (about 8-10 large plums))
⅓ cup light brown sugar (packed)
2 tablespoons apple brandy ( (optional))
½ Granny Smith apple (peeled and grated on a large box grater)
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup granulated sugar
8 tablespoons unsalted butter (cubed and cold)
⅔ cup heavy whipping cream
1 tablespoon coarse sugar for topping
vanilla ice cream (to serve (optional))

Steps:

  • Preheat oven to 375°F.
  • In a large mixing bowl, combine the plums, brown sugar, brandy, grated apple, cornstarch and cinnamon. Spoon the mixture into a 9" or 10" cast iron skillet or a lightly greased casserole dish.
  • In a medium mixing bowl combine the flour, baking powder, salt and granulated sugar. Add the butter and using a pastry blender, cut in the butter until the mixture resembles a coarse meal. Add the cream and stir with a fork just until moistened. Gently press the mixture together using a spatula, forming a loose dough. Crumble the dough on top of the plum mixture. Sprinkle with 1 tablespoon of coarse sugar.
  • Bake until the top is golden brown and the filling is bubbling, about 45 minutes. Serve warm topped with ice cream if desired.

Nutrition Facts : Calories 402 kcal, Carbohydrate 55 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 57 mg, Sodium 237 mg, Fiber 3 g, Sugar 36 g, UnsaturatedFat 6 g, ServingSize 1 serving

FRESH PLUM COBBLER



Fresh Plum Cobbler image

A fresh take on a home-style favorite!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 6

Number Of Ingredients 12

3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
4 cups sliced fresh unpeeled plums
1 teaspoon lemon juice
3 tablespoons shortening
1 cup Gold Medal™ all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Whipping (heavy) cream, if desired

Steps:

  • Heat oven to 400°F.
  • Mix 3/4 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in plums and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep plum mixture hot in oven.
  • Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of fine crumbs. Mix in milk until mixture forms soft dough. Drop by 6 spoonfuls onto hot plum mixture.
  • Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipping cream.

Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg

PLUM COBBLER



Plum Cobbler image

Easy to put together, this classic plum cobbler topped with a biscuity topping is best with Santa Rosa plums, but other varieties work, too. It's fresh, tart, and absolutely delicious.

Provided by Elise Bauer

Categories     Dessert     Baking     Cobbler     Plum

Time 1h

Yield 6

Number Of Ingredients 11

3/4 cup plus 2 Tbsp (170 g plus 30 g) of white sugar (can reduce to 1/2 cup for a more tart cobbler)
4 cups of seeded and sliced fresh plums (Santa Rosa plums work best), 10-18 plums, depending on the size of the plums
2 Tbsp instant tapioca (or cornstarch)
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
1 cup (110 g) all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (50 g) butter
1/4 cup (60 mL) milk
1 egg, lightly beaten

Steps:

  • Preheat the oven: Preheat oven to 350°F (175°C).

Nutrition Facts : Calories 345 kcal, Carbohydrate 66 g, Cholesterol 49 mg, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, Sodium 281 mg, Sugar 48 g, Fat 8 g, ServingSize Serves 6, UnsaturatedFat 0 g

FRESH PLUM COBBLER



Fresh Plum Cobbler image

Make and share this Fresh Plum Cobbler recipe from Food.com.

Provided by Wildflour

Categories     Dessert

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 17

1 cup sugar
1/4 teaspoon salt
1/2 cup butter, cold and cut up
1 1/4 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1 egg, lightly beaten
1 teaspoon almond extract
1 1/2 lbs ripe fresh plums, halved and seeded
1/2 cup whipping cream
1/4 cup sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons sugar
1/4 teaspoon cinnamon
vanilla ice cream

Steps:

  • In medium bowl, combine sugar and salt.
  • Cut in butter til mixture is crumbly.
  • Add flour, cinnamon and baking powder and mix til coarse crumbs.
  • Remove and reserve 1 cup of this mixture.
  • Combine 1 beaten egg and almond extract.
  • Stir into remaining flour mixture to form a soft dough.
  • Pat dough evenly into a 9" square baking dish.
  • (*Dough may be sticky, flour hands if needed.).
  • Bake at 350º for 10 minutes.
  • Arrange plums over baked mixture.
  • Combine whipping cream, 1/4 cup sugar 1 beaten egg, vanilla and 1/2 teaspoons almond extract, beat well.
  • Pour cream mixture over plums.
  • Sprinkle with reserved crumb mixture.
  • Mix sugar and cinnamon, sprinkle over crumb mixture.
  • Bake at 350º for 45 minutes or until browned and bubbly.
  • Serve warm with ice cream!
  • 8 servings, 4 at our house!

Nutrition Facts : Calories 836, Fat 37.3, SaturatedFat 22.3, Cholesterol 194.8, Sodium 419.1, Carbohydrate 119.8, Fiber 3.7, Sugar 86.1, Protein 9.2

PLUM COBBLER



Plum Cobbler image

My family loves Italian purple plums so I love to find recipes that feature plums. This recipe has become a favorite dessert.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 9

3-1/2 cups chopped fresh plums (about 2 pounds)
6 tablespoons brown sugar, divided
5 teaspoons all-purpose flour, divided
1/8 teaspoon pepper
Pinch ground nutmeg
Pinch ground cloves
2/3 cup old-fashioned oats
2 tablespoons butter, melted
1-1/2 teaspoons finely grated orange zest

Steps:

  • In a large bowl, combine plums and 3 tablespoons brown sugar. Combine 2 teaspoons flour, pepper, nutmeg and cloves; sprinkle over plums and toss to coat. Transfer to a greased shallow 1-qt. baking dish. , In a small bowl, combine oats with remaining brown sugar and flour. Stir in butter and orange zest until crumbly. Sprinkle over plum mixture. , Bake at 375° for 20-25 minutes or until topping is golden brown and plums are tender. Serve warm.

Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SLOW-COOKER PLUM COBBLER



Slow-Cooker Plum Cobbler image

Keep your oven (and home) cool this summer with a seasonal fruit cobbler baked in the slow cooker. Sprinkle with toasted almonds for some extra crunch.

Provided by Food Network Kitchen

Categories     dessert

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup cornstarch
3 pounds plums, pitted and quartered (about 10 cups)
2/3 cup granulated sugar
Pinch fine salt
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
Pinch fine salt
4 tablespoons cold unsalted butter, cut into small pieces
3/4 cup half-and-half
Serving suggestions: confectioners' sugar and vanilla ice cream

Steps:

  • For the filling: Whisk together the cornstarch and 1/4 cup water in the insert of a 6-quart slow cooker. Add the plums, granulated sugar and salt, and stir to combine.
  • For the topping: Whisk together the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingers to form a coarse meal with some pea-size lumps. Add the half-and-half, and stir with a wooden spoon to form a wet dough.
  • Drop small spoonfuls of the dough over the plum mixture. Cover the slow cooker with a lid, and cook on high heat until the cobbler is bubbly and the biscuits are cooked through, 3 to 4 hours.
  • Rest the cobbler for 20 minutes. Spoon the cobbler into serving bowls, and then sprinkle with confectioners' sugar and top with a scoop of vanilla ice cream to serve.

FRESH PLUM OR PEACH COBBLER MUFFINS



Fresh Plum or Peach Cobbler Muffins image

This is an variation on a recipe found in The Muffin Lady cookbook. I used plums, because that's what I had, but peaches would be delicious, too. She says to use unripe fruit, as it will ripen up and get sweet during cooking. Also, use sliced fruit rather than chopped, because chopped will tend to "get lost" during baking. These muffins are like a hand held fruit cobbler. So good!

Provided by ciao4293

Categories     Quick Breads

Time 45m

Yield 6 large muffins

Number Of Ingredients 10

2 firm plums or 2 peaches
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons melted butter
1/4 cup oil
3/4 cup milk
1 teaspoon vanilla extract
cinnamon, for dusting muffin tops

Steps:

  • Heat oven to 350 degrees.
  • Peel and slice fruit into 6 slices each.
  • Sift the dry ingredients, making a well in the center.
  • Pour wet ingredients into the well, and blend by hand.
  • (Batter will be thicker than regular muffin batter.) Scoop batter into lightly greased, large 6 muffin pan.
  • Insert 2 plum or peach wedges into each muffin.
  • (They will be sticking out over the batter. This is ok) Sprinkle muffin tops with cinnamon.
  • Bake for 30 minutes, or until center of muffins is resistant to touch.
  • Cool 5 minutes in pan, then turn out on rack to cool.

PLUM CRISP



Plum Crisp image

A tangy plum dessert I've made for years to make use of all that midsummer fruit from my tree. Try it with vanilla ice cream. It's a favorite with or without!

Provided by Donna

Categories     Desserts     Crisps and Crumbles Recipes

Time 55m

Yield 6

Number Of Ingredients 7

12 plums, pitted and chopped
1 cup white sugar, divided
1 cup sifted all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 beaten egg
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
  • Bake in the preheated oven until the topping is brown, about 40 minutes.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 64.7 g, Cholesterol 71.7 mg, Fat 16.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 630.5 mg, Sugar 46.5 g

PLUM COBBLER BARS



Plum Cobbler Bars image

What's not to love about a juicy plum filling surrounded by plenty of buttery streusel? In this simple recipe, you have to cook down the plums to be thick enough, but the process is relatively hands off, and the flavor of the slow-simmered fruit is well worth it. You can cut the cobbler easily into bars, as the name implies, but the filling stays a bit soft, so you may prefer to eat them with a fork. They're excellent with ice cream, but many like them best topped with a drizzle of cold heavy cream.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 12

2 1/4 pounds/about 1 kilogram red, black or purple plums, pits removed and roughly chopped (about 6 cups)
1 1/2 cups/300 grams plus 1/3 cup/65 grams granulated sugar
1/4 cup/30 grams cornstarch
2 teaspoons vanilla extract
3 cups/240 grams old-fashioned oats
2 1/2 cups/320 grams all-purpose flour
3/4 cup/90 grams whole-wheat flour
1 1/2 cups/330 grams light brown sugar
1 teaspoon baking powder
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1 1/2 cups/340 grams unsalted butter (3 sticks), melted

Steps:

  • In a large pot, combine plums and 1 1/2 cups/300 grams granulated sugar. Heat over medium-low heat, stirring occasionally, until fruit releases juices and becomes very tender, 12 to 15 minutes. Meanwhile, place a small plate in the refrigerator to chill. You'll use this later to check the doneness of the jam.
  • Purée plum mixture in pot using an immersion blender (be careful of splashing), or remove from pot and purée in a blender or food processor until relatively smooth. Return purée to pot if you removed it, and cook over medium-low heat, stirring occasionally, until mixture thickens and reduces by about half, about 10 minutes. You should end up with about 3 1/2 cups/840 milliliters plum jam. (You can test the doneness by spooning a small amount of the jam onto the chilled plate, returning it to the refrigerator and letting it sit for 2 minutes. It should keep a clean line when you run your finger through it.)
  • In a small bowl, whisk remaining 1/3 cup/65 grams granulated sugar with cornstarch to combine. Whisk sugar-cornstarch mixture into jam and cook, stirring occasionally, until it simmers. Simmer for 1 minute, stirring well to prevent scorching. Stir in vanilla extract, and cool plum mixture to room temperature.
  • Heat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides. In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
  • Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled plum jam in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
  • Bake until jam bubbles at edges and streusel is lightly browned, 45 to 55 minutes. Cool completely before slicing into 12 pieces.

Nutrition Facts : @context http, Calories 673, UnsaturatedFat 8 grams, Carbohydrate 109 grams, Fat 25 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 200 milligrams, Sugar 66 grams, TransFat 1 gram

PLUM AND ALMOND COBBLER



Plum and Almond Cobbler image

Categories     Food Processor     Dessert     Bake     Plum     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 12

1/2 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 1/2 pounds prune plums or other 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

Steps:

  • In a large bowl whisk together brown sugar, cornstarch, and cinnamon and add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3-quart baking dish.
  • Preheat oven to 375°F.
  • In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds until almonds are ground fine. Add 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 middle of oven 45 minutes or less, or until golden and bubbling, and cool on a rack.
  • Serve cobbler warm or at room temperature.

NECTARINE PLUM COBBLER



Nectarine Plum Cobbler image

I live in northern Manitoba, where fresh nectarines and plums are usually available only at summer's end. I make the fruit filling and freeze it for use all winter. My family really enjoys this recipe, and it's wonderful topped with vanilla ice cream. -Darlene Jackson, The Pas, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1-1/4 cups sugar, divided
2 tablespoons cornstarch
3/4 cup unsweetened apple juice
5 cups sliced peeled fresh plums
5 cups sliced peeled nectarines or peaches
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter
1-1/2 cups buttermilk
Vanilla ice cream, optional

Steps:

  • Preheat oven to 375°. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes. , Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish. , In a large bowl, whisk flour, baking powder, baking soda, salt and remaining 1/2 cup sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake until golden brown, 30-35 minutes. Serve warm, with ice cream if desired.

Nutrition Facts : Calories 333 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 361mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.

ULTIMATE PLUM & APPLE COBBLER



Ultimate plum & apple cobbler image

Slide this pudding into the oven after the Sunday roast has come out. It's classic comfort food and the cobbler topping can be used on any stewed fruit

Provided by Tom Kerridge

Categories     Dessert

Time 1h25m

Number Of Ingredients 15

100g butter, cubed
100g golden caster sugar
2 vanilla pods, seeds scraped out
700g firm plums, stoned and roughly chopped
300g Braeburn apples, peeled, cored and chopped
1 tsp cinnamon
1 egg
100ml milk
140g cold butter, cut into cubes
280g plain flour
140g golden caster sugar
½ tsp cinnamon
1 tbsp baking powder
2 tbsp demerara sugar
clotted cream, to serve

Steps:

  • For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
  • Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
  • Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.

Nutrition Facts : Calories 454 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

PLUM AND BERRY COBBLER



Plum and Berry Cobbler image

Showcase a mix of juicy seasonal fruits with this home-style dessert adapted from the Peach-Blueberry Cobbler recipe featured in "Martha's American Food" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 14

2 3/4 pounds ripe plums, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
1 cup fresh blueberries, blackberries, or raspberries
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons light-brown sugar
1 tablespoon fresh lemon juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon salt, plus a pinch
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 vanilla bean, split lengthwise and seeds scraped (reserve pod for another use)
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees, with racks in upper and lower thirds. Stir together plums, berries, 1/3 cup granulated sugar, cornstarch, brown sugar, lemon juice, ginger, and pinch of salt in a large bowl. Transfer to a 2-quart baking dish.
  • Whisk together flour, baking powder, and remaining 1/2 teaspoon salt and 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or two knives until only pea-size clumps remain.
  • Stir vanilla seeds into the cream to combine; add to flour mixture and stir with a fork just until a soft, sticky dough forms. Use a bench scraper or knife to divide dough into 10 equal pieces; arrange on top of filling. Brush dough with cream and sprinkle evenly with sanding sugar.
  • Place a parchment-lined baking sheet on lower rack of oven to catch juices. Bake cobbler on top rack until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, tent with foil. Let cool on a wire rack 1 hour before serving.

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From recipezazz.com


PLUM COBBLER RECIPE | MYRECIPES
Directions. Make the filling: In a bowl, toss the plums with the sugar and cornstarch and let stand for 10 minutes. Meanwhile, make the dough: Preheat the oven to 375°. In a food processor, pulse the flour with the cornmeal, sugar, candied ginger, baking powder and salt. Add the butter and pulse until crumbly.
From myrecipes.com


PLUM AND PEACH COBBLER - BAKING BITES
2012-09-07 Preheat oven to 350F. Peel peaches, remove pits and cut into 6-8 slices. Cut plums into quarters and remove pits. Place fruit into a large bowl and toss gently with 2 tbsp sugar and 1/2 tbsp cornstarch. In a medium bowl, whisk together flour, sugar, baking powder and salt.
From bakingbites.com


HOW TO MAKE THE PERFECT PLUM COBBLER | DESSERT | THE GUARDIAN
2013-10-10 Preheat the oven to 180C fan (200C/gas mark 6). Drain the plums, reserving the juice, and tip the fruit into a baking dish. Whisk the reserved juice …
From theguardian.com


PLUM AND BLUEBERRY COBBLER - THE FLOUR HANDPRINT
2020-08-24 Preheat your oven to 375°F. Pit and chop the plums into a small dice. Combine the blueberries and plums in a bowl with 1/2 cup of brown sugar (2.8 ounces), cornstarch, and cinnamon. Mix well and pour into a 9 inch pie plate or 8 x …
From theflourhandprint.com


EASY GLUTEN-FREE PLUM COBBLER - A TASTE FOR TRAVEL
2020-08-19 Step by Step Instructions. Preheat the oven to 375 degrees. Wash and pit plums, cut into slices. Add the butter and plums to a cast iron skillet. Once the butter has melted, add the sugar (reserve one tablespoon to sprinkle over the topping), lemon juice, cinnamon, salt and freshly grated nutmeg.
From atastefortravel.ca


ADAM LIAW'S PLUM COBBLER RECIPE | THE COOK UP | SBS FOOD
Instructions. Preheat the oven to 190°C. Combine the plums, sugar, butter and star anise in a small saucepan with a splash of water and bring to a …
From sbs.com.au


EASY PLUM COBBLER
2021-06-14 Directions. Preheat the oven to 375°F. Grease an 8-inch square baking pan and set aside. Mix together the plums, brown sugar, cornstarch and cinnamon in a large bowl. Whisk together the flour, sugar, baking powder and salt in a medium bowl. Cut in the cold butter using a pastry blender or two knives until butter is pea sized.
From foodlion.com


BISQUICK PLUM COBBLER | A GARLIC GODDESS
2012-08-12 4 – 6 plums, sliced. Preheat oven to 375⁰. Layer the sliced plums on the bottom of an 8”x8”x2” baking pan. In a small bowl, whisk together the bisquick, sugar and milk. Pour mixture over the fruit. Top with the butter. Bake for about 30 minutes or until the top is golden brown.
From spicygarlic.wordpress.com


PLUM COBBLER - WAITROSE & PARTNERS | FOOD | DRINK | RECIPES
Preheat the oven to 200°C/gas 6. Wash the plums, then halve and stone them. Mix together with the sugar and cinnamon and tip into a pie dish with about 3 tablespoons of water. If you're adding fresh damsons, either halve and stone them, or lightly cook them in the 3 tablespoons of water, fishing out the stones before mixing them into the plums.
From waitrose.com


20 BEST PLUM DESSERTS - INSANELY GOOD RECIPES
2021-05-20 5. Nectarine, Plum, and Raspberry Pie. This pie might just be one of my faves. It’s so pretty, and the mix of raspberries, plums, and nectarines is just *chef’s kiss.*. Nectarines have a much sweeter flavor than, say, peaches, which works perfectly alongside the raspberries – though sweet, they can be pretty tart!
From insanelygoodrecipes.com


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