PLUM & RHUBARB COBBLER RECIPE - (4/5)

Plum & Rhubarb Cobbler Recipe - (4/5) image

Provided by á-176348

Number Of Ingredients 16

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BISCUIT TOPPING:
6 cups plums, sliced
1 cup rhubarb, chopped
2 teaspoons lemon juice
1 vanilla bean, split
1/2 cup granulated sugar
2 tablespoons cornstarch or sugar
1 pinch salt
1 pinch ground cloves
1 1/2 cups AP flour
3 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup buttermilk

Steps:

In large bowl, toss together plums, rhubarb and lemon juice; set aside. In small bowl, scrape seeds from vanilla bean into sugar; rub together until fragrant. Stir in flour, salt and cloves. Add to fruit mixture and toss to coat. Transfer to 8-inch square baking dish. BISCUIT TOPPING: In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in buttermilk to make soft, sticky dough. With spoon, drop in 9 evenly spaced mounds over fruit mixture. Bake on baking sheet in bottom third of 375°F oven until bubbly and topping is light golden and no longer doughy underneath, 55 to 60 minutes. VARIATION: PLUM AND RHUBARB COBBLER WITH TOASTED OAT BISCUIT TOPPING BISCUIT TOPPING: In skillet, toast 1/2 cup large-flake rolled oats over medium-low heat, stirring often, until lightly toasted, 5 to 7 minutes. Let oats cool. Replace 1/2 cup of the all-purpose flour with toasted oats. Substitute 1/4 cup packed brown sugar for the granulated sugar. Add 1/4 teaspoon ground nutmeg. PLUM AND RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING BISCUIT TOPPING: Replace 1/2 cup of the flour with cornmeal. Rub 1 teaspoon finely grated lemon zest with sugar before combining.