Plum & Rhubarb Cobbler

Impress family and friends with this from-scratch cobbler. Plums don't get enough hype, and they're the star of this recipe. Love the plums.

Photo by Ally H.
Adapted from canadianliving.com
Sweet and delicious.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Adapted from canadianliving.com

Ingredients

  • 6

    cups plums, sliced

  • 1

    cup rhubarb, chopped

  • 2

    teaspoons lemon juice

  • 1

    vanilla bean, split

  • 1/2

    cup granulated sugar

  • 2

    tablespoons cornstarch or sugar

  • 1

    pinch salt

  • 1

    pinch ground cloves

  • BISCUIT TOPPING:

  • 1 1/2

    cups AP flour

  • 3

    tablespoons granulated sugar

  • 1 1/4

    teaspoons baking powder

  • 1/4

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1/2

    cup cold unsalted butter, cubed

  • 3/4

    cup buttermilk

Directions

In large bowl, toss together plums, rhubarb and lemon juice; set aside. In small bowl, scrape seeds from vanilla bean into sugar; rub together until fragrant. Stir in flour, salt and cloves. Add to fruit mixture and toss to coat. Transfer to 8-inch square baking dish. BISCUIT TOPPING: In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in buttermilk to make soft, sticky dough. With spoon, drop in 9 evenly spaced mounds over fruit mixture. Bake on baking sheet in bottom third of 375°F oven until bubbly and topping is light golden and no longer doughy underneath, 55 to 60 minutes. VARIATION: PLUM AND RHUBARB COBBLER WITH TOASTED OAT BISCUIT TOPPING BISCUIT TOPPING: In skillet, toast 1/2 cup large-flake rolled oats over medium-low heat, stirring often, until lightly toasted, 5 to 7 minutes. Let oats cool. Replace 1/2 cup of the all-purpose flour with toasted oats. Substitute 1/4 cup packed brown sugar for the granulated sugar. Add 1/4 teaspoon ground nutmeg. PLUM AND RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING BISCUIT TOPPING: Replace 1/2 cup of the flour with cornmeal. Rub 1 teaspoon finely grated lemon zest with sugar before combining.

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