This prune plum cobbler is just plum good
-- even more so when served with a scoop of vanilla ice cream!
Plum Good Cobbler
- 1/2 cup granulated sugar - divided use
4 cups pitted and sliced Washington prune plums
1 cup all-purpose flour - divided use
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
1/3 cup lowfat milk
1 to 2 tablespoons packed brown sugar
- Reserve 1 tablespoon granulated sugar.
Mix remaining granulated sugar; plums, 2 tablespoons flour, and
spices; place in an 8-inch cake pan.
- Combine and mix remaining flour, reserved
1 tablespoon granulated sugar, baking powder and salt. Add butter
and cut into flour mixture until mixture resembles coarse cornmeal.
Add milk to flour mixture and stir until moistened.
- Spoon 8 mounds of dough on top of plum
mixture. Sprinkle brown sugar over dough.
- Bake at 425°F (220°C) 25 to 30
minutes or until plum mixture bubbles and thickens and topping
browns.
Makes 8 servings.
Quick Version: Dough may be prepared according
to package directions using buttermilk baking mix. Or, prepared
biscuit dough may be substituted.
Serving Suggestion: Excellent with ice
cream, whipped cream or non-dairy whipped topping.
Nutritional Analysis Per Serving: 178 Calories,
0.4 g protein, 33.4 g carbohydrate, 5.7 g fat (26% Cal. from
fat), 1.0 mg cholesterol, 1.9 g dietary fiber, 258 mg sodium.
Recipe provided courtesy of Washington State Fruit Commission.
