Plum & Rhubarb Cobbler

By á-176348

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.

Ingredients

• BISCUIT TOPPING:
• 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
• 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

Details

Servings 9
Adapted from canadianliving.com

Preparation

Step 1

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.