Plumcobbler Recipes

GRANDMA'S PLUM COBBLER

Steps:

• Preheat oven to 375 with rack the center. Cover a baking sheet in foil (to catch drips)
• Combine the filling ingredients in a large mixing bowl and pour into an 8 or 9 inch square or round baking dish. Cover with foil and bake (just the filling!) for 20 minutes to release juices and thicken the filling.
• While the filling is heating, prepare the topping. Beat the butter and sugar for 2-3 minutes with an electric mixer until fluffy. Add the egg yolk and vanilla and 1 minute more. Add the dry ingredients and gently blend until just combined.
• Remove hot filling from oven and drop cookie dough on top by the tablespoonful. Bake again for 40-50 minutes, until topping is golden brown.
• Cool for at least 20 minutes before serving. Can serve warm or cool. Best with vanilla ice cream.

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.

PLUM COBBLER

Steps:

• Preheat the oven: Preheat oven to 350°F (175°C).

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.

SLOW-COOKER PLUM COBBLER

Steps:

• For the filling: Whisk together the cornstarch and 1/4 cup water in the insert of a 6-quart slow cooker. Add the plums, granulated sugar and salt, and stir to combine.
• For the topping: Whisk together the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingers to form a coarse meal with some pea-size lumps. Add the half-and-half, and stir with a wooden spoon to form a wet dough.
• Drop small spoonfuls of the dough over the plum mixture. Cover the slow cooker with a lid, and cook on high heat until the cobbler is bubbly and the biscuits are cooked through, 3 to 4 hours.
• Rest the cobbler for 20 minutes. Spoon the cobbler into serving bowls, and then sprinkle with confectioners' sugar and top with a scoop of vanilla ice cream to serve.

PLUM CRUMBLE

Steps:

• Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
• While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.
• Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.

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.

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!

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.

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 COBBLER BARS

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.

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.