Plum Pear Cobbler Recipes

EASY PLUM COBBLER

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.

GINA'S PEAR AND APPLE COBBLER

Steps:

• Preheat the oven to 350 degrees F. Butter or spray a 9 by 9-inch baking dish.
• Toss the apples, pears, sugar, flour, vanilla, cinnamon, allspice, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.
• In another bowl, combine the self-rising flour, sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream and Whipped Cream.
• In a large bowl, add the heavy cream and using a hand mixer beat it for 1 minute. Add the sugar, cinnamon, and nutmeg. Whip until the cream mixture holds soft peaks.

EASY PEAR COBBLER RECIPE

Steps:

• Gather the ingredients.
• Pre heat oven to 325 F (165 C /Gas Mark 3), and place the rack in the middle. In a large bowl, mix the pears with 1/2 cup of the sugar and let stand.
• Put the butter in a 2-quart baking dish and place in the oven until melted, about 5 minutes.
• Combine the remaining sugar, flour, baking powder, cinnamon, and salt in a mixing bowl. Mix well.
• Whisk together the milk and egg in a separate small mixing bowl.
• Slowly combine the milk and egg mixture with the dry ingredients to make a batter.
• Pour the batter over the melted butter. Do not stir.
• Spoon the sliced pears over the batter. Do not stir.
• Bake in the preheated oven for 50 to 60 minutes, or until nicely browned and the pears are tender. If the topping appears to be browning, cover the dish with foil and continue baking until the pears are tender.
• Remove the cobbler from the oven and set it on a rack to cool slightly. Enjoy the cobbler hot or cold with a scoop of ice cream or whipped cream.

PEACH-PLUM COBBLER WITH BUTTERMILK BISCUITS

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.

OATMEAL, ALMOND, PEAR AND PLUM CRISP

Steps:

• Preheat oven to 350°F. Mix first 3 ingredients in bowl. Add oil; mix with fork until coarse crumbs form. Mix in almonds.
• Combine fruit in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and nutmeg over. Sprinkle with oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes. Serve with frozen yogurt.

FRESH FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sugar, and milk. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture.
• Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. 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.

PLUM-PEAR COBBLER

Steps:

• 1- Heat oven to 375°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Drain plums, reserving syrup. Remove pits from plums.2- Mix cake mix, milk, butter and eggs with spoon until moistened (batter will be slightly lumpy). Spread evenly in pan.3- Mix plums (with syrup), pears, lemon peel, 1/4 teaspoon cinnamon and the nutmeg in large bowl pour over batter.4- Bake 40 to 45 minutes or until cake springs back when touched lightly in center.5- Mix sugar and 1/4 teaspoon cinnamon sprinkle over baked cobbler. Serve warm. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Heat oven to 400°. Bake 45 to 50 minutes.1 Serving: Calories 340 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 40mg Sodium 340mg Carbohydrate 63g (Dietary Fiber 3g) Protein 4g. % Daily Value: Vitamin A 4% Vitamin C 2% Calcium 8% Iron 8%.Betty's Tip: Cobblers and crisps taste best the day they are baked. This one is especially good served warm from the oven with Sweetened Whipped Cream (see Fabulous Frostings and Glazes chapter) or ice cream.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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!

PLUM-PEAR COBBLER

Steps:

• 1- Heat oven to 375°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Drain plums, reserving syrup. Remove pits from plums.2- Mix cake mix, milk, butter and eggs with spoon until moistened (batter will be slightly lumpy). Spread evenly in pan.3- Mix plums (with syrup), pears, lemon peel, 1/4 teaspoon cinnamon and the nutmeg in large bowl pour over batter.4- Bake 40 to 45 minutes or until cake springs back when touched lightly in center.5- Mix sugar and 1/4 teaspoon cinnamon sprinkle over baked cobbler. Serve warm. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Heat oven to 400°. Bake 45 to 50 minutes.1 Serving: Calories 340 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 40mg Sodium 340mg Carbohydrate 63g (Dietary Fiber 3g) Protein 4g. % Daily Value: Vitamin A 4% Vitamin C 2% Calcium 8% Iron 8%.Betty's Tip: Cobblers and crisps taste best the day they are baked. This one is especially good served warm from the oven with Sweetened Whipped Cream (see Fabulous Frostings and Glazes chapter) or ice cream.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

PLUM COBBLER

Steps:

• Stir the corn syrup with the corn starch and cinnamon; toss with the plums.
• Spoon the mixture into an 8"x8" baking dish.
• Bake at 400°F for 15 minutes.
• Meanwhile, mix the baking mix, nuts, milk and sugar; vigorously 20 strokes.
• Drop the batter by spoonfuls onto the hot plums and then bake for an addition 15 to 20 minutes.

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.