Got a lot of plums you need to use up? Here’s a fresh fall take on classic peach cobbler! You don’t have to peel the plums for this recipe, and if you prefer a less sweet flavor cut the sugar back to a half cup. Easy and delicious with a warm, biscuit topping, feel free to top with vanilla ice cream or fresh whipped cream and sprinkle with more cinnamon for an impressive dessert.
14 Hale Groves Empress Plums (or enough to make 4 cups when seeded and sliced)
¾ + 2 Tbsp. sugar
2 Tbsp. cornstarch
1 tsp. orange zest, grated
¼ tsp. cinnamon
1 c. all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
¼ c. butter
¼ c. milk
1 egg, lightly beaten
- Preheat oven to 350°F. In a large bowl, combine plums, ¾ cup sugar, corn starch, zest, and cinnamon. Place mixture in a 2-quart casserole dish.
- In a medium bowl, combine remaining 2 tablespoons of sugar, flour, baking powder and salt. Cut in butter with a fork until the mixture forms coarse crumbs. Stir in milk and egg until just moistened (do not overmix).
- Drop batter in large spoonsful onto fruit mixture. Bake until the cobbler topping is nicely browned and filling is bubbly (about 35 minutes). Serve warm topped with whipped cream or vanilla ice cream if desired.