Plum And Berry Cobbler Recipes

PLUM AND BERRY COBBLER

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.

PLUM RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
• Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

PLUM COBBLER

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.

ULTIMATE PLUM & APPLE COBBLER

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.

PLUM AND BLUEBERRY CRISP

Steps:

• Make topping first.
• Using a food processer and chopping blade, grind almonds using on/off turns.
• Add flour, sugar and butter through feed tube.
• Process until mixture starts to cling together (1 minute).
• Transfer topping mixture to bowl and crumble with a fork.
• Chill at least 30 minutes while preparing fruit filling.
• To make filling: Combine filling ingredients (plums- cinnamon) in a bowl.
• Let stand 30 minutes before proceeding.
• Preheat oven to 400 degrees F.
• Pour fruit filling into 2 quart baking dish.
• I use a corning ware casserole dish.
• Crumble topping over fruit.
• Bake 40-45 minutes or until brown and bubbly.

PLUM BERRY CRISP

Steps:

• Preheat oven to 425°F with rack in upper third.
• Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
• Meanwhile, blend together all topping ingredients in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.
• Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.

PLUM BLUEBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
• In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

SLOW-COOKER BERRY COBBLER

Steps:

• Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray., Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with frozen yogurt.

FRESH PLUM COBBLER

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.

BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
• Bake in preheated oven 35 to 40 minutes, until top is firm.