Plum Pear Cobbler Recipes

PEAR COBBLER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish.
• Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
• Combine egg and milk in a bowl and whisk until combined. Set aside.
• Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
• Drain pears and put into a bowl. Sprinkle with corn starch and 1/4 cup cane sugar; toss to coat.
• Pour milk-egg mixture into the flour mixture. Mix batter until just combined. Add pears to the prepared baking dish. Drop batter by spoonful onto the pears.
• Bake in the preheated oven until browned on top, about 25 minutes. Allow to cool for 10 minutes before serving.

PLUM COBBLER

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.

ULTIMATE PLUM & APPLE COBBLER

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.

OATMEAL, ALMOND, PEAR AND PLUM CRISP

Steps:

• Preheat oven to 350°F. Mix first 3 ingredients in bowl. Add oil; mix with fork until coarse crumbs form. Mix in almonds.
• Combine fruit in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and nutmeg over. Sprinkle with oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes. Serve with frozen yogurt.

PLUM-PEAR COBBLER

Steps:

• 1- Heat oven to 375°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Drain plums, reserving syrup. Remove pits from plums.2- Mix cake mix, milk, butter and eggs with spoon until moistened (batter will be slightly lumpy). Spread evenly in pan.3- Mix plums (with syrup), pears, lemon peel, 1/4 teaspoon cinnamon and the nutmeg in large bowl pour over batter.4- Bake 40 to 45 minutes or until cake springs back when touched lightly in center.5- Mix sugar and 1/4 teaspoon cinnamon sprinkle over baked cobbler. Serve warm. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Heat oven to 400°. Bake 45 to 50 minutes.1 Serving: Calories 340 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 40mg Sodium 340mg Carbohydrate 63g (Dietary Fiber 3g) Protein 4g. % Daily Value: Vitamin A 4% Vitamin C 2% Calcium 8% Iron 8%.Betty's Tip: Cobblers and crisps taste best the day they are baked. This one is especially good served warm from the oven with Sweetened Whipped Cream (see Fabulous Frostings and Glazes chapter) or ice cream.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.