A mother’s legacy: Plum Cobbler

At a recent dinner-time conversation, I witnessed my sweet sweet mother aggressively defending plum cobbler’s right to be served on our table for dessert. My dad listed off the various food items that he planned to prepare for dinner the following evening: chicken, corn-on-the-cob, steamed veg….but when it came to dessert my mum quickly chimed in and confidently stated that she had that one covered. So in honour of my wonderful mother and as a sneak preview for my aunt who is arriving tomorrow (and will be enjoying this treat for dessert) I present to you the classic PLUM COBBLER.  We just so happened to acquire some deliciously fresh plums on a recent trip to BC-which I suggest you use here. This recipe is also adaptable to include any fruit in place of plums. Try blackberries, peaches, strawberries or a mix of all three!

Plum Cobbler (from Betty Crocker Cook Book):

For the plum filling:
1/2 cup sugar
1 tbsp cornstarch
1/4 tsp cinnamon
1 tsp lemon juice
4 cups fresh plums (halved)

For the biscuit topping:
3 tbsp butter
1 cup all purpose flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Method:

1. Pre-heat oven to 400F. In a sauce pan mix and heat all filling ingredients on medium heat stirring until mixture boils. Pour into casserole dish, shallow glass dish, or individual small dishes.

2. Cut butter into flour, sugar, baking powder, and salt. Stir in milk. Plop dough by the spoonful onto plum mixture.

3. Bake until golden brown about 25-30 minutes. Share the love.

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2 Comments on “A mother’s legacy: Plum Cobbler”

  1. Mom says:

    Making this recipe tonight!

  2. Dad says:

    Hey Ivy. At the request of your mother we are having this again tonight. It is always good.


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