PLUM COBBLER WITH CINNAMON BISCUITS
Categories Dairy Egg Dessert Bake Plum Summer Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 15
Steps:
- For filling:
- Preheat oven to 400°F. Toss plums, sugar, cornstarch, and vanilla in large bowl to coat. Transfer to 13x9x2-inch glass baking dish. Bake until thick and bubbling at edges, about 30 minutes.
- Meanwhile, prepare biscuits:
- Whisk flour, 3 tablespoons sugar, baking powder, salt, and 1/4 teaspoon cinnamon in large bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Whisk 3/4 cup whipping cream and egg in small bowl to blend. Stir cream mixture into flour mixture just until blended. Gently knead in bowl until dough comes together, about 5 turns.
- Remove plums from oven and stir gently. Break off golf-ball-size pieces of dough and arrange over hot plums, spacing apart. Brush dough with remaining 2 tablespoons cream. Mix remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. Sprinkle over dough.
- Bake cobbler until fruit is bubbling, biscuits are browned, and tester inserted into center of biscuits comes out clean, about 30 minutes. Cool slightly. Serve hot or warm with vanilla ice cream.
PLUM COBBLER WITH CINNAMON BISCUITS
Fresh plums and homemade cinnamon biscuits make for a Healthy Living dessert cobbler they'll ask you to make again (and again).
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 9 servings, about 1/2 cup each.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Remove 2 Tbsp. of the sugar; set aside for later use. Mix the remaining sugar and the tapioca in large saucepan; stir in water. Bring to boil on medium-high heat. Add plums; stir gently. Cook 2 min., stirring frequently. Spoon into lightly greased 8-inch square baking dish.
- Combine baking mix, reserved 2 Tbsp. sugar and the cinnamon in medium bowl; stir in milk just until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
- Bake 28 to 30 min. or until biscuit topping is golden brown.
Nutrition Facts : Calories 170, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 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
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
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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- Preheat oven to 400°F. Toss plums, sugar, cornstarch, and vanilla in large bowl to coat. Transfer to 13x9x2-inch glass baking dish. Bake until thick and bubbling at edges, about 30 minutes.
- Whisk flour, 3 tablespoons sugar, baking powder, salt, and 1/4 teaspoon cinnamon in large bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Whisk 3/4 cup whipping cream and egg in small bowl to blend. Stir cream mixture into flour mixture just until blended. Gently knead in bowl until dough comes together, about 5 turns.
- Remove plums from oven and stir gently. Break off golf-ball-size pieces of dough and arrange over hot plums, spacing apart. Brush dough with remaining 2 tablespoons cream. Mix remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. Sprinkle over dough.
- Bake cobbler until fruit is bubbling, biscuits are browned, and tester inserted into center of biscuits comes out clean, about 30 minutes. Cool slightly. Serve hot or warm with vanilla ice cream.
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