Plum Cobbleran Heirloom 40s Recipe So Easy
BLUEBERRY COBBLER AN HEIRLOOM FROM THE 40'S!
This luscious recipe has been in my family actually close to 80 years. With STEP BY STEP fotos !!..... I have had it since the 40's. It is a very easy recipe to make. Grab your blueberries frozen or fresh, and get ready for a scrumptious delight! The dough rises to the top when baking!! It has been out of the oven 30 minutes,...
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 55m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 F. Melt butter, and put into a 9x12 inch glass baking dish. See picture.
- 2. Combine flour,Baking powder, salt sugar, pour in milk and mix.
- 3. Pour or drop the above mixture on to the top of the melted butter,evenly. Do not mix!
- 4. Combine berries, sugar and water. MIX. Pour evenly and gently on the top of the flour mixture in the pan.. DO NOT STIR IN !!!
- 5. Bake in a preheated oven for 45 minutes. Picture # 5 is from Rose she made this recipe..and loves it!! YUM!!!
- 6. Cool and serve! I really have made two at a time. it just seems to disappear!!! Did you know... People rarely succeed unless they have fun in what they are doing!!
PLUM COBBLER
My family loves Italian purple plums so I love to find recipes that feature plums. This recipe has become a favorite dessert.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine plums and 3 tablespoons brown sugar. Combine 2 teaspoons flour, pepper, nutmeg and cloves; sprinkle over plums and toss to coat. Transfer to a greased shallow 1-qt. baking dish. , In a small bowl, combine oats with remaining brown sugar and flour. Stir in butter and orange zest until crumbly. Sprinkle over plum mixture. , Bake at 375° for 20-25 minutes or until topping is golden brown and plums are tender. Serve warm.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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