Plum cobbler

18

PREP TIME

20 min

TOTAL TIME

1 h 35 min

Serves

9

Plum cobbler

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.

 

 

Chatelaine Quickies: blueberry pie

Nutrition (per serving)

  • Calories
  • 301,
  • Protein
  • 4 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 11 g,
  • Fibre
  • 3 g,
  • Sodium
  • 236 mg.
  • 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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