Best Fresh Plum Cobbler Recipes

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.

FRESH PLUM OR PEACH COBBLER MUFFINS

Steps:

• Heat oven to 350 degrees.
• Peel and slice fruit into 6 slices each.
• Sift the dry ingredients, making a well in the center.
• Pour wet ingredients into the well, and blend by hand.
• (Batter will be thicker than regular muffin batter.) Scoop batter into lightly greased, large 6 muffin pan.
• Insert 2 plum or peach wedges into each muffin.
• (They will be sticking out over the batter. This is ok) Sprinkle muffin tops with cinnamon.
• Bake for 30 minutes, or until center of muffins is resistant to touch.
• Cool 5 minutes in pan, then turn out on rack to cool.

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.

FRESH PLUM COBBLER

Steps:

• 1. Combine water, 5 1/2 teaspoons EQUAL Measure, cornstarch, and lemon juice in large saucepan add plums and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Stir in nutmeg and 1/8 tsp allspice. Pour mixture into ungreased 1 1/2-quart casserole.2. Combine flour, baking powder, 1 3/4 teaspoons EQUAL Measure, salt, and 1/8 teaspoon allspice in medium bowl cut in margarine with pastry blender until mixture resembles coarse crumbs. Stir in milk, forming dough. Spoon dough into 6 mounds on fruit.3. Bake cobbler, uncovered, in preheated 400°F oven until topping is golden brown, about 25 minutes. Serve warm.EXCHANGES2 1/2 Carbohydrate1 FatPYRAMID SERVINGS1 1/2 Starch1 Fruit1 FatNUTRITION FACTSCalories 229 Calories from Fat 60Fat 7 g Saturated Fat 1 gCholesterol 0 mgSodium 362 mgCarbohydrate 40 g Dietary Fiber 2 g Sugars 15 gProtein 4 g