Plum and Pluot Cobbler
September 28, 2005, 4:19 pm
Votes : 2
PLUM AND PLUOT COBBLER made 8/27/2005
FILLING:
4 cups sliced ripe plums and pluots
1 tsp lemon juice
3/4 c sugar
3 Tbsp cornstarch
1/2 tsp cinnamon
1 c flour
1 Tbsp sugar
1/2 ts salt
1 1/2 tsp baking powder
3 Tbsp butter
1/2 c milk
Heat oven to 400 F.
FILLING:
Peel and slice the plums (will need 4 cups sliced):
Prepare an ice water bath (with a bit of lemon juice added) in a large mixing bowl.
Put a pot of water on to boil.
Submerge plums into boiling water for about 1 minute, then remove plums to ice water bath and, when no longer too hot to touch, use a paring knife to help peel off the skins. Remove pits and slice, then place into medium-to-large saucepan (2 quart size or larger). Toss the sliced fruit with the 1 Tbsp lemon juice.
Mix 3/4 cup sugar, the cornstarch and the cinnamon together. Push through strainer or sieve (to get lumps out) and add to the prepared fruit in the saucepan.
Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute. Pour into an ungreased 2-quart casserole (a 9" pie pan is NOT deep enough!! ); if necessary, keep hot in the oven.
TOPPING:
Mix together the flour, 1 Tbsp sugar, baking powder, and salt.
Cut butter into flour -- I use my hands and the "French" method of rubbing shortening in -- until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot fruit mixture.
Bake until topping is golden brown - about 25-30 minutes. Serve warm.
DELISH!
FILLING:
4 cups sliced ripe plums and pluots
1 tsp lemon juice
3/4 c sugar
3 Tbsp cornstarch
1/2 tsp cinnamon
1 c flour
1 Tbsp sugar
1/2 ts salt
1 1/2 tsp baking powder
3 Tbsp butter
1/2 c milk
Heat oven to 400 F.
FILLING:
Peel and slice the plums (will need 4 cups sliced):
Prepare an ice water bath (with a bit of lemon juice added) in a large mixing bowl.
Put a pot of water on to boil.
Submerge plums into boiling water for about 1 minute, then remove plums to ice water bath and, when no longer too hot to touch, use a paring knife to help peel off the skins. Remove pits and slice, then place into medium-to-large saucepan (2 quart size or larger). Toss the sliced fruit with the 1 Tbsp lemon juice.
Mix 3/4 cup sugar, the cornstarch and the cinnamon together. Push through strainer or sieve (to get lumps out) and add to the prepared fruit in the saucepan.
Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute. Pour into an ungreased 2-quart casserole (a 9" pie pan is NOT deep enough!! ); if necessary, keep hot in the oven.
TOPPING:
Mix together the flour, 1 Tbsp sugar, baking powder, and salt.
Cut butter into flour -- I use my hands and the "French" method of rubbing shortening in -- until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot fruit mixture.
Bake until topping is golden brown - about 25-30 minutes. Serve warm.
DELISH!
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