Plum Apple Cobbler Recipes

PLUM & APPLE COBBLER

Steps:

• Preheat the oven to fan 160C/ conventional180C/gas 4. Butter a 1.5 litre ovenproof pie dish.
• Peel, core and slice the apples. Halve, stone and quarter the plums. Put the apples in a pan with the lemon juice, sugar and 1 tbsp water. Bring to the boil, then cover and cook gently for 5 minutes. Add the plums and cook for a further 5 minutes.
• Turn the fruit into the prepared dish. Tip the flour and cinnamon into a bowl, add the butter, cut into small pieces and rub in with your fingertips. Stir in the sugar, then add the egg and milk and mix lightly to a soft batter (this can be done in the food processor).
• Drop tablespoonsful of the batter over the fruit, leaving gaps where the fruit peers through, then scatter over the nuts. Bake for 25-30 minutes until the topping has a crisp brown crust.

PLUM CRISP

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.

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.

FRESH PLUM COBBLER

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!

APPLE-PLUM CRISP

Steps:

• Preheat oven to 350 degrees. Use a little of the butter to grease a five- to six-cup baking dish. Melt two tablespoons of the butter.
• Toss plums and apples together in a bowl with melted butter, a quarter cup oat bran, a half cup brown sugar and a half teaspoon cinnamon. Spread in baking dish.
• Use fork or pastry blender to combine remaining oat bran, sugar and cinnamon with remaining butter unti crumbly. Spread over fruit. Bake about 40 minutes, until bubbly. Allow to cool to just warm and serve with ice cream.

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.

APPLE AND PLUM CRISP

Steps:

• Peel and slice the apples.
• Halve and pit the plums.
• Toss the apples and plums with the sugar and butter.
• Combine topping ingredients (flour, sugar, brown sugar, cinnamon, nutmeg, salt, butter, and oats) in a bowl. Don't overmix.
• Arrange the fruit in a 9x13" glass baking dish.
• Sprinkle the topping over the fruit.
• Bake in the oven at 375 for about 1 hour or until the juice is bubbling and the apples are tender.

WARM APPLE CINNAMON COBBLER

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C).
• In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
• Pour the apple mixture into a casserole dish.
• Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
• Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.

NECTARINE PLUM COBBLER

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.