Individual Plum Cobblers With Hazelnut Topping Recipes

Steps:

• Preheat oven to 375°F. Butter eight 2/3-cup soufflé dishes or custard cups. Combine plums, sugar, tapioca and cinnamon in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Divide among prepared dishes (dishes will be full). Place on baking sheet. Dot fruit with butter. Bake until plums are tender and fruit bubbles thickly, about 45 minutes. Cool in dishes. (Can be made 4 hours ahead. Let stand at room temperature.)
• Preheat oven to 375°F. Whisk together flour, golden brown sugar, baking powder and salt in medium bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Mix in nuts. Gradually add cream, stirring with fork until batter holds together.
• Drop large spoonful of batter atop fruit in each dish, dividing equally. Sprinkle with 1 tablespoon sugar.
• Bake until topping is golden, about 25 minutes. Cool at least 15 minutes. Top with ice cream; serve warm.

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!