Individual Plum Cobblers With Hazelnut Topping Recipes

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GRANDMA'S PLUM COBBLER



Grandma's Plum Cobbler image

Tart plums and a sweet and crisp cookie dough topping create the perfect plum cobbler.

Provided by Katie Shaw, Heart's Content Farmhouse

Categories     Dessert

Time 1h30m

Number Of Ingredients 12

3 cups sliced plums (about 6-7 plums)
1/3 cup sugar
1/2 teaspoon cinnamon
2 teaspoons cornstarch
1 teaspooon vanilla
1 stick softened butter (1/2 cup)
1/2 cup sugar
1/4 teaspoon vanilla
1 egg yolk
1/2 cup all purpose flour
1/4 teaspoon baking powder
pinch salt

Steps:

  • Preheat oven to 375 with rack the center. Cover a baking sheet in foil (to catch drips)
  • Combine the filling ingredients in a large mixing bowl and pour into an 8 or 9 inch square or round baking dish. Cover with foil and bake (just the filling!) for 20 minutes to release juices and thicken the filling.
  • While the filling is heating, prepare the topping. Beat the butter and sugar for 2-3 minutes with an electric mixer until fluffy. Add the egg yolk and vanilla and 1 minute more. Add the dry ingredients and gently blend until just combined.
  • Remove hot filling from oven and drop cookie dough on top by the tablespoonful. Bake again for 40-50 minutes, until topping is golden brown.
  • Cool for at least 20 minutes before serving. Can serve warm or cool. Best with vanilla ice cream.

Nutrition Facts : Calories 147 kcal, Sugar 27 g, Sodium 15 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 35 g, Fiber 1 g, Protein 2 g, Cholesterol 24 mg, ServingSize 1 serving

INDIVIDUAL PLUM COBBLERS WITH HAZELNUT TOPPING



Individual Plum Cobblers with Hazelnut Topping image

This recipe gives everyone a mini cobbler.

Yield Serves 8

Number Of Ingredients 14

2 to 2 1/4 pounds red-skinned plums, pitted, each plum cut into 8 wedges
2/3 cup sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
2 tablespoons (1/4 stick) chilled unsalted butter, diced
3/4 cup all purpose flour
2 tablespoons (packed) golden brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons chilled unsalted butter, diced
1/2 cup hazelnuts, toasted, chopped
1/2 cup chilled whipping cream
1 tablespoon sugar
Vanilla ice cream

Steps:

  • Preheat oven to 375°F. Butter eight 2/3-cup soufflé dishes or custard cups. Combine plums, sugar, tapioca and cinnamon in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Divide among prepared dishes (dishes will be full). Place on baking sheet. Dot fruit with butter. Bake until plums are tender and fruit bubbles thickly, about 45 minutes. Cool in dishes. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Preheat oven to 375°F. Whisk together flour, golden brown sugar, baking powder and salt in medium bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Mix in nuts. Gradually add cream, stirring with fork until batter holds together.
  • Drop large spoonful of batter atop fruit in each dish, dividing equally. Sprinkle with 1 tablespoon sugar.
  • Bake until topping is golden, about 25 minutes. Cool at least 15 minutes. Top with ice cream; serve warm.

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