Easy Plum Cobbler
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5.0
6 reviews
Excellent
Easy Plum Cobbler
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This recipe for Plum Cobbler, which features ripe, juicy plums and a topping made of light, buttery biscuits, is the perfect ready-in-minutes dessert for any night of the week. Served warm with a scoop of vanilla ice cream or whipped cream.
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Ingredients
- 2 lbs Fresh plum , pitted and sliced
- ⅓ tablespoons granulated sugar
- ⅓ tablespoons light brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon pure vanilla extract
For the Sweet Biscuits
- 1½ cups all-purpose flour , spooned into measuring cup and leveled off
- ⅓ cup sugar
- 1-¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick (½ cup) cold unsalted butter, cut into small chunks
- ¾ cup plus 2 tablespoons buttermilk or homemade buttermilk
- 1 teaspoon vanilla extract
- Vanilla ice cream or sweetened whipped cream , for serving (optional)
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 11” x 8.75” baking dish with butter; set aside.
- In a medium bowl, combine the plum, sugars, vanilla, cinnamon, freshly grated nutmeg, lemon juice, and cornstarch. Stir to incorporate, and set the plum mixture aside.
- In a large bowl, combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs.
- Whisk buttermilk and vanilla together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula, just until combined; do not overmix.
- Transfer the plum mixture to the prepared baking dish; dot randomly with 2 tablespoons of unsalted butter. Using a large spoon, dollop spoonfuls of biscuit batter over the plum; sprinkle with the remaining tablespoon of sugar.
- Bake until the tops are golden brown and juices are thick and bubbling about 45 to 60 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving with a scoop of vanilla ice cream or a dollop of whipped cream.
Equipments used:
Notes
- How to Store & Reheat
- How to Store & Reheat
- To store Plum Cobbler, let it cool to room temperature and cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3-4 days. To reheat, preheat the oven to 350°F (175°C), place the cobbler in an oven-safe dish, cover with foil, and warm for 15-20 minutes.
- To store Plum Cobbler, let it cool to room temperature and cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3-4 days. To reheat, preheat the oven to 350°F (175°C), place the cobbler in an oven-safe dish, cover with foil, and warm for 15-20 minutes.
- Make Ahead
- Make Ahead
- The Plum Cobbler can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
- The Plum Cobbler can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
- How to Freeze
- How to Freeze
- To freeze the Plum cobbler, first, ensure it is completely cooled. Once it has cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Label the container with the date to know how long it has been in the freezer. Plum cobbler will last in the freezer for up to 2 months. Next, thaw overnight in the refrigerator, reheat, covered with foil in a preheated 300F oven for about 25 minutes, remove the foil, and continue reheating for 15 to 20 minutes or until warm through.
- To freeze the Plum cobbler, first, ensure it is completely cooled. Once it has cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Label the container with the date to know how long it has been in the freezer. Plum cobbler will last in the freezer for up to 2 months. Next, thaw overnight in the refrigerator, reheat, covered with foil in a preheated 300F oven for about 25 minutes, remove the foil, and continue reheating for 15 to 20 minutes or until warm through.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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