Plum Cobbler With Cinnamon Biscuits Recipes

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FRESH PLUM COBBLER

A fresh take on a home-style favorite!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 6

Number Of Ingredients 12



Fresh Plum Cobbler image

Steps:

  • Heat oven to 400°F.
  • Mix 3/4 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in plums and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep plum mixture hot in oven.
  • Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of fine crumbs. Mix in milk until mixture forms soft dough. Drop by 6 spoonfuls onto hot plum mixture.
  • Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipping cream.

Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg

3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
4 cups sliced fresh unpeeled plums
1 teaspoon lemon juice
3 tablespoons shortening
1 cup Gold Medal™ all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Whipping (heavy) cream, if desired

PLUM COBBLER BARS

What's not to love about a juicy plum filling surrounded by plenty of buttery streusel? In this simple recipe, you have to cook down the plums to be thick enough, but the process is relatively hands off, and the flavor of the slow-simmered fruit is well worth it. You can cut the cobbler easily into bars, as the name implies, but the filling stays a bit soft, so you may prefer to eat them with a fork. They're excellent with ice cream, but many like them best topped with a drizzle of cold heavy cream.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 12



Plum Cobbler Bars image

Steps:

  • In a large pot, combine plums and 1 1/2 cups/300 grams granulated sugar. Heat over medium-low heat, stirring occasionally, until fruit releases juices and becomes very tender, 12 to 15 minutes. Meanwhile, place a small plate in the refrigerator to chill. You'll use this later to check the doneness of the jam.
  • Purée plum mixture in pot using an immersion blender (be careful of splashing), or remove from pot and purée in a blender or food processor until relatively smooth. Return purée to pot if you removed it, and cook over medium-low heat, stirring occasionally, until mixture thickens and reduces by about half, about 10 minutes. You should end up with about 3 1/2 cups/840 milliliters plum jam. (You can test the doneness by spooning a small amount of the jam onto the chilled plate, returning it to the refrigerator and letting it sit for 2 minutes. It should keep a clean line when you run your finger through it.)
  • In a small bowl, whisk remaining 1/3 cup/65 grams granulated sugar with cornstarch to combine. Whisk sugar-cornstarch mixture into jam and cook, stirring occasionally, until it simmers. Simmer for 1 minute, stirring well to prevent scorching. Stir in vanilla extract, and cool plum mixture to room temperature.
  • Heat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides. In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
  • Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled plum jam in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
  • Bake until jam bubbles at edges and streusel is lightly browned, 45 to 55 minutes. Cool completely before slicing into 12 pieces.

Nutrition Facts : @context http, Calories 673, UnsaturatedFat 8 grams, Carbohydrate 109 grams, Fat 25 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 200 milligrams, Sugar 66 grams, TransFat 1 gram

2 1/4 pounds/about 1 kilogram red, black or purple plums, pits removed and roughly chopped (about 6 cups)
1 1/2 cups/300 grams plus 1/3 cup/65 grams granulated sugar
1/4 cup/30 grams cornstarch
2 teaspoons vanilla extract
3 cups/240 grams old-fashioned oats
2 1/2 cups/320 grams all-purpose flour
3/4 cup/90 grams whole-wheat flour
1 1/2 cups/330 grams light brown sugar
1 teaspoon baking powder
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1 1/2 cups/340 grams unsalted butter (3 sticks), melted

PLUM COBBLER WITH CINNAMON BISCUITS

Fresh plums and homemade cinnamon biscuits make for a Healthy Living dessert cobbler they'll ask you to make again (and again).

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 9 servings, about 1/2 cup each.

Number Of Ingredients 7



Plum Cobbler with Cinnamon Biscuits image

Steps:

  • Preheat oven to 375°F. Remove 2 Tbsp. of the sugar; set aside for later use. Mix the remaining sugar and the tapioca in large saucepan; stir in water. Bring to boil on medium-high heat. Add plums; stir gently. Cook 2 min., stirring frequently. Spoon into lightly greased 8-inch square baking dish.
  • Combine baking mix, reserved 2 Tbsp. sugar and the cinnamon in medium bowl; stir in milk just until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
  • Bake 28 to 30 min. or until biscuit topping is golden brown.

Nutrition Facts : Calories 170, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

3/4 cup sugar, divided
3 Tbsp. MINUTE Tapioca
3/4 cup water
1-3/4 lb. fresh plums, sliced (about 4 cups)
1 cup all-purpose baking mix
1/2 tsp. ground cinnamon
1/3 cup milk

PEACH-PLUM COBBLER WITH BUTTERMILK BISCUITS

Bake Food Network Magazine's recipe for Peach-Plum Cobbler with Buttermilk Biscuits for a fruity, summery sweet treat.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 17



Peach-Plum Cobbler With Buttermilk Biscuits image

Steps:

  • Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish.
  • Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish.
  • Make the biscuits: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed.
  • Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.

For the filling:
Unsalted butter, for the baking dish
2 pounds peaches or nectarines, peeled, pitted and thinly sliced
1 pound plums, peeled, pitted and thinly sliced
2/3 cup packed light brown sugar
1 tablespoon honey
1 teaspoon grated peeled ginger
Pinch of kosher salt
1/4 cup all-purpose flour
For the biscuits:
1 2/3 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 1/2 tablespoons baking powder
1/8 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup buttermilk, plus more for brushing
Coarse sugar, for sprinkling

ULTIMATE PLUM & APPLE COBBLER

Slide this pudding into the oven after the Sunday roast has come out. It's classic comfort food and the cobbler topping can be used on any stewed fruit

Provided by Tom Kerridge

Categories     Dessert

Time 1h25m

Number Of Ingredients 15



Ultimate plum & apple cobbler image

Steps:

  • For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
  • Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
  • Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.

Nutrition Facts : Calories 454 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

100g butter, cubed
100g golden caster sugar
2 vanilla pods, seeds scraped out
700g firm plums, stoned and roughly chopped
300g Braeburn apples, peeled, cored and chopped
1 tsp cinnamon
1 egg
100ml milk
140g cold butter, cut into cubes
280g plain flour
140g golden caster sugar
½ tsp cinnamon
1 tbsp baking powder
2 tbsp demerara sugar
clotted cream, to serve

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