FRESH PLUM COBBLER
A fresh take on a home-style favorite!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 6
Number Of Ingredients 12
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
EASY PLUM COBBLER
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
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
PEACH-PLUM COBBLER WITH BUTTERMILK BISCUITS
Bake Food Network Magazine's recipe for Peach-Plum Cobbler with Buttermilk Biscuits for a fruity, summery sweet treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish.
- Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish.
- Make the biscuits: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed.
- Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.
NECTARINE PLUM COBBLER
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
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.
MY MOTHER-IN-LAW'S PLUM BREAD
A cross between a cake and a loaf bread, with sweet-tart plums and a brown sugar topping. Just like my mother-in-law used to make. Use plain, lemon, or orange yogurt.
Provided by 3dogsinthekitchen
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
- Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 51.4 g, Cholesterol 47.1 mg, Fat 12.9 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 2.5 g, Sodium 342.5 mg, Sugar 32.5 g
PLUM CRISP
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
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
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
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 COBBLER
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
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
ULTIMATE PLUM & APPLE COBBLER
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
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
BUTTERMILK COBBLER
From some magazine, just can't say which one now. Good with any of your favorite fruits. My DH likes apple cobbler so that is what I make. I like to sprinkle a little sugar on top when it is done, and I sprinkled with cinnamon.
Provided by True Texas
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in 9x13 baking pan or other deep dish casserole.
- Combine all remaining ingredients and pour over melted margarine.
- Distribute fruit over top of batter.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 293.2, Fat 8.1, SaturatedFat 1.8, Cholesterol 1.6, Sodium 532, Carbohydrate 52.5, Fiber 0.6, Sugar 35.4, Protein 3.6
CHERRY PLUM COBBLER
A delicious cobbler that you wouldn't normally think of. Also good with cinnamon instead of nutmeg - I have also used all spice with great results. Recipe Source: Relish Mag
Provided by Ceezie
Categories Low Protein
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the biscuits, combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with a pastry cutter or two knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
- Preheat oven to 375 degrees F.
- To prepare the fruit filling, combine cherries, plums, sugar, cornstarch, nutmeg and orange juice. Mix gently. Spoon into a 9-inch square or 1 1/2-quart baking dish.
- Drop biscuit dough over filling to form 9 mounds. Bake 45 minutes or until biscuits are golden and filling is bubbly.
Nutrition Facts : Calories 310.8, Fat 7, SaturatedFat 2, Cholesterol 0.4, Sodium 174.7, Carbohydrate 61.1, Fiber 3, Sugar 41.6, Protein 3.6
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