Southern Plum Cobbler Recipes

Steps:

• 1. Bag of fresh plums ....from a friend. Wash and set SIDE
• 2. MELT BUTTER, PUT IN a 9x13 cake baking dish. To cover the bottom evenly. Gather all ingredients needed in the recipe. Pre-heat oven to 350.
• 3. Cut the plums in half and remove the pit. Slice the halves into slices. You will need 2-1/2 cups of slices. Add the sugar and water. Mix gently. Set aside.
• 4. Mix baking powder, salt, sugar and flour Mix in the milk till there are no lumps. Pour this mix into a measuring cup to pour over the melted butter evenly in the baking dish.
• 5. Add the plum mixture with a large spoon, so they cover the flour mix. DO not stir!!!!!
• 6. The plum slices lay on top. Put dish to bake in the oven, at 350 for 45 minutes. Surprise! the cobbler dough, bubbles up to the top. Covered with the delicious plum syrup! YUMMY!!!
• 7. I could not wait till it was cooled off. I had my spoon and dish ready...Yummy! Hot and Delish.! Top with whipped cream or vanilla ice cream. If you want.
• 8. I love plums.. and this is a mural I am painting on my L/R wall... A PLUM color...it is a work in progress.............only 1/2 done! I hope to have it done before the snow flies....LOL!! I am just doing a little bragging. Forgive me?
• 9. This is the same recipe I use for my BLUEBERRYY COBBLER...on JAP. see picture #9

Steps:

• In a large pot, combine plums and 1 1/2 cups/300 grams granulated sugar. Heat over medium-low heat, stirring occasionally, until fruit releases juices and becomes very tender, 12 to 15 minutes. Meanwhile, place a small plate in the refrigerator to chill. You'll use this later to check the doneness of the jam.
• Purée plum mixture in pot using an immersion blender (be careful of splashing), or remove from pot and purée in a blender or food processor until relatively smooth. Return purée to pot if you removed it, and cook over medium-low heat, stirring occasionally, until mixture thickens and reduces by about half, about 10 minutes. You should end up with about 3 1/2 cups/840 milliliters plum jam. (You can test the doneness by spooning a small amount of the jam onto the chilled plate, returning it to the refrigerator and letting it sit for 2 minutes. It should keep a clean line when you run your finger through it.)
• In a small bowl, whisk remaining 1/3 cup/65 grams granulated sugar with cornstarch to combine. Whisk sugar-cornstarch mixture into jam and cook, stirring occasionally, until it simmers. Simmer for 1 minute, stirring well to prevent scorching. Stir in vanilla extract, and cool plum mixture to room temperature.
• Heat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides. In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
• Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled plum jam in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
• Bake until jam bubbles at edges and streusel is lightly browned, 45 to 55 minutes. Cool completely before slicing into 12 pieces.

Steps:

• Melt butter in a 1 or 1-1/2 quart baking dish.
• Slice plums into bowl and add the 6 tablespoons sugar, set aside.
• Mix the flour, 3/4 cup sugar and milk together.
• Pour batter over melted butter - do not stir.
• Pour sweetened plums over batter - do not mix.
• Bake at 350°F
• As the top starts to brown, pull from oven and sprinkle lightly with sugar. Return to oven and bake until top is dark brown. Total baking time approximately 1 hour.

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.

Steps:

• For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
• Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
• Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.

Steps:

• Heat oven to 400°F.
• Mix 3/4 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in plums and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep plum mixture hot in oven.
• Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of fine crumbs. Mix in milk until mixture forms soft dough. Drop by 6 spoonfuls onto hot plum mixture.
• Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipping cream.