member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    PLUM COBBLER WITH CINNAMON BISCUITS


    Source of Recipe


    Bon Appétit

    List of Ingredients




    Filling
    4 pounds plums (about 12 large), halved, pitted, cut into 1/2-inch slices
    1 cup sugar
    2 1/2 tablespoons cornstarch
    1 teaspoon vanilla extract

    Biscuits
    2 cups all purpose flour
    5 tablespoons sugar, divided
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon, divided
    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
    3/4 cup plus 2 tablespoons whipping cream
    1 large egg

    Vanilla ice cream

    Recipe



    For filling:
    Preheat oven to 400°F. Toss plums, sugar, cornstarch, and vanilla in large bowl to coat. Transfer to 13x9x2-inch glass baking dish. Bake until thick and bubbling at edges, about 30 minutes.

    Meanwhile, prepare biscuits:
    Whisk flour, 3 tablespoons sugar, baking powder, salt, and 1/4 teaspoon cinnamon in large bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Whisk 3/4 cup whipping cream and egg in small bowl to blend. Stir cream mixture into flour mixture just until blended. Gently knead in bowl until dough comes together, about 5 turns.

    Remove plums from oven and stir gently. Break off golf-ball-size pieces of dough and arrange over hot plums, spacing apart. Brush dough with remaining 2 tablespoons cream. Mix remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. Sprinkle over dough.

    Bake cobbler until fruit is bubbling, biscuits are browned, and tester inserted into center of biscuits comes out clean, about 30 minutes. Cool slightly. Serve hot or warm with vanilla ice cream.

    Test-kitchen tip: When arranging the biscuit topping over the plums, pull off rough clumps of dough (do not roll or smooth edges) to create a free-form look.

    Makes 8 servings


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â