Deep Dish Plum Cobbler Recipes

DEEP DISH CHERRY COBBLER

Steps:

• Heat oven to 400 degrees.
• Set pie crusts out to reach room temperature.
• Mix first 8 ingredients in a bowl; let stand 15 minutes.
• Line deep dish (2") pie plate with bottom crust.
• Add fruit mixture.
• Dot with margarine or butter.
• Cover pie with top crust; seal and crimp the edges.
• Cut several slits in top crust and brush with beaten egg.
• Bake approximately 50 minutes (juices will bubble and burst slowly).
• Remove from oven and sprinkle with sugar.
• Serve warm with vanilla ice cream.

EASY DEEP DISH COBBLER

Steps:

• Preheat oven to 350°F In large bowl, gently toss fruit (I leave in about 1/4 cup syrup from canned peaches) and ½ cup cake mix.
• Spoon fruit mixture into an ungreased 8-inch square pan (a 10-inch deep-dish pie pan is recommended by the recipe).
• In separate bowl, place remaining cake mix, full pouch cinnamon topping, butter, oats and water.
• Using an electric mixer, mix on medium speed until mixture is crumbly.
• Sprinkle topping over fuit mixture.
• Bake 25-30 minutes or until golden brown.
• Serve warm with vanilla ice cream, if desired.

PLUM CRUMBLE

Steps:

• Mix flour, oats, 1/3 cup sugar and cinnamon in medium bowl. Add butter and rub with fingertips until mixture forms coarse meal. Press with fingertips until mixture begins to form moist clumps. (Crumb topping can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Toss plums, remaining 1/2 cup sugar and brandy in medium bowl. Transfer to 9-inch deep-dish pie dish. Sprinkle crumb topping over. Bake until fruit bubbles and topping browns, about 1 hour. Cool slightly. Serve with ice cream.

DEEP DISH PLUM AND ALMOND PIE

Steps:

• Crust:
• If using the anise seeds, lightly toast them in skillet over medium heat until aromatic, 2 minutes. Grind in a spice mill or mortar and pestle until fine. Combine the butter and sugar in a food processor until creamy. Add the egg, anise seed if using, vanilla and salt and pulse to combine. (This may look rough and curdy, but don't worry, it all comes back together.) Add about half of the flour and pulse quickly 3 to 4 times to incorporate. Scrape down the edges of the processor and add the remaining flour. Pulse just enough to make a coarse, crumbly dough. Press dough into the bottom and up the sides of a 9-inch spring form pan to form a thin, even layer (see photo), using waxed paper to smooth. Freeze crust while you prepare the filling.;
• Filling:
• Pulse 1 1/4 cup almonds in a food processor until very finely ground (take care not to over process the nuts or they can get oily). Transfer nuts to a bowl. In the same processor, combine the butter and sugar until smooth. Add the cinnamon and continue to pulse until evenly combined. Scrape down the sides of the bowl and pulse in the egg. Add the reserved almonds and pulse until just blended. Arrange the plums cut side down, over the crust. Spread the filling on top and smooth with a small offset spatula. Sprinkle with the remaining almonds and place in the freezer for 30 minutes. Preheat oven to 350 degrees F. Bake pie until the filling puffs and is golden but still slightly soft in the center, 1 hour 15 minutes for a glass bottomed pan, or 1 hour 30 minutes for an aluminum pan. If the crust begins to over brown, cover the pie with foil during the last 15 minutes of cooking. When pie is done, turn off the oven and prop door open. Cool pie in the oven for 15 minutes, then transfer to a rack to cool completely. Serve at room temperature with ice cream or lightly sweetened whipped cream.;
• Make ahead:
• - Pie can be assembled and frozen up to 2 weeks in advance. Bake frozen pie for about 1 1/2 hours. - Baked pie can be tightly wrapped and refrigerated for up to 2 days, or frozen for up to 2 weeks. Bring to room temperature before serving.

DEEP-DISH PLUM COBBLER

Steps:

• Place plums in a large bowl. In another bowl, combine the sugar, tapioca, almond extract and salt. Cut in butter until crumbly; gently stir into plums. Let stand for 15 minutes.
• Transfer to a greased 2-1/2-qt. baking dish. Roll out pastry to 1/8-in. thickness; make a lattice crust. Place over filling. Trim edges. Beat egg white until foamy; brush over pastry. Bake at 425 degrees F for 40-45 minutes or until golden brown.