Plum Cobbler
27
- Prep Time20 mins
- Total Time1 hr 35 mins
- Makes9 servings
Photo, Erik Putz.
Enjoy this dish while it's still warm, topped with vanilla ice cream.
Ingredients
8 to 10 large plums, pitted, cut into eighths (6 cups)
1 170-g pkg blackberries, (1 1/4 cups)
2/3 cup granulated sugar
Scant 2 tbsp cornstarch
1 tbsp lemon juice
1 1/2 tsp vanilla
1/4 tsp salt
Biscuit
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup unsalted butter, melted
Instructions
PREHEAT oven to 350F. Place an 8-in. square baking dish on a baking tray and set aside.
TOSS plums, blackberries, sugar, cornstarch, lemon juice, vanilla and salt in a large bowl. Transfer to baking dish.
BISCUIT: Whisk flour, sugar, baking powder and salt in a medium bowl. Stir milk and butter in a small bowl with a fork, then stir into flour mixture with fork until just combined. Dollop 9 portions of batter over fruit.
BAKE, covering with foil if biscuit is browning too quickly after 45 min, until topping is golden and fruit is bubbling, about 1 hr. Let cool 15 min, then serve warm.
Nutrition (per serving)
Calories 301, Protein 4g, Carbohydrates 48g, Fat 11g, Fibre 3g, Sodium 236mg.
Good source of folate.
Kitchen Tip: Gently lift the middle biscuit to check that topping is cooked through.
Kitchen Tip: The cobbler topping will absorb the juices from the fruit as it cools. It’s best enjoyed while warm and juicy, with a scoop of vanilla ice cream.
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