Italian Plum Cobbler Recipes

ITALIAN PLUM COBBLER

Steps:

• Preheat the oven to 190C/375F. Cut the plums in half and remove stones. In a large bowl combine the pitted plums, brown sugar, flour and the blackcurrant liqueur if using. Set aside.
• In another bowl combine the flour, baking powder, sugar and salt. Then add the cold, cubed butter and with a pastry blender cut the butter into the flour mixture until crumbly. Then add the oats and chopped walnuts and stir briefly. Add the milk and stir until just moistened.
• Add the plum and sugar mixture to the bottom of a deep 9 inch pie plate or a 2 Quart/2 Litre baking dish. Drop spoonfuls of the cobbler topping mixture on top of the sugared plums leaving space in between. Bake in the preheated oven for 40-45 minutes until the top is golden.

DIANE'S PLUM CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss plums, flour, sugar, vanilla extract, almond extract, and ground cinnamon into a bowl. Stir until all ingredients are well mixed. Spread evenly in a 9-inch square, glass baking dish.
• Place flour, oats, brown sugar, butter, and salt for topping into a bowl; mix thoroughly until it appears crumbly. Sprinkle topping over the plum base.
• Bake in the preheated oven until topping is golden and crisp, about 45 minutes.

PLUM CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
• Bake in the preheated oven until the topping is brown, about 40 minutes.

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.