Peach, Plum And Blackberry Cobbler

Serves: 6

Carole Volkman

1 January 1970

Based on User reviews:

52

Spice

44

Sweetness

51

Sourness

35

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

6

Peaches (peeled, pitted, sliced)

2

Red Plums (halved, pitted, sliced)

2 cup

Sugar (plus 1 tablespoon)

3 tbsps

Tapioca (quick-cooking)

3 cup

All-Purpose Flour (plus 2 tablespoons)

1 tsp

Baking Powder

1 tsp

Salt

1 tsp

Lemon Peel (grated)

5 tbsps

Unsalted Butter (chilled)

6 tbsps

Whipping Cream (chilled)

1 tsp

Ground Cinnamon

1 tsp

Ground Ginger

1

Ground Cloves (pinch of)

1

Sweetened Whipped Cream

Directions:

1

Preheat oven to 400°F

2

Combine fruit, 2/3 cup sugar and tapioca in 8x8x2-inch glass baking dish and toss to blend

3

Bake until tender and bubbling thickly, about 50 minutes

4

Cool 10 minutes

5

Meanwhile, mix 3/4 cup flour, baking powder, salt and 1 tablespoon sugar in medium bowl

6

Add lemon peel and 3 tablespoons butter; using fingertips, rub in until mixture resembles coarse meal

7

Add cream; stir until moist clumps form

8

Gather into ball

9

Using floured hands, pat out dough on floured surface to 6-inch square

10

Cut into 6 equal rectangles

11

Mix brown sugar, spices and 2 tablespoons butter; using fingertips, rub in until topping mixture begins to clump together

12

Place biscuits atop hot cobbler

13

Top with brown sugar mixture

14

Bake until biscuits are golden, about 25 minutes

15

Cool 30 minutes

16

Serve with cream

17

Preheat oven to 400°F

18

Combine fruit, 2/3 cup sugar and tapioca in 8x8x2-inch glass baking dish and toss to blend

19

Bake until tender and bubbling thickly, about 50 minutes

20

Cool 10 minutes

21

Meanwhile, mix 3/4 cup flour, baking powder, salt and 1 tablespoon sugar in medium bowl

22

Add lemon peel and 3 tablespoons butter; using fingertips, rub in until mixture resembles coarse meal

23

Add cream; stir until moist clumps form

24

Gather into ball

25

Using floured hands, pat out dough on floured surface to 6-inch square

26

Cut into 6 equal rectangles

27

Mix brown sugar, spices and 2 tablespoons butter; using fingertips, rub in until topping mixture begins to clump together

28

Place biscuits atop hot cobbler

29

Top with brown sugar mixture

30

Bake until biscuits are golden, about 25 minutes

31

Cool 30 minutes

32

Serve with cream