Fresh Plum Cobbler Recipes
A tangy plum dessert I've made for years to make use of all that midsummer fruit from my tree. Try it with vanilla ice cream. It's a favorite with or without!
Recipe From allrecipes.com
Provided by Donna
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Make and share this Fresh Plum Cobbler recipe from Food.com.
Recipe From food.com
Provided by Wildflour
Categories Dessert
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 17
My family loves Italian purple plums so I love to find recipes that feature plums. This recipe has become a favorite dessert.-Lily Julow, Lawrenceville, Georgia
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
A fresh take on a home-style favorite!
Recipe From bettycrocker.com
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 6
Number Of Ingredients 12
Slide this pudding into the oven after the Sunday roast has come out. It's classic comfort food and the cobbler topping can be used on any stewed fruit
Recipe From bbcgoodfood.com
Provided by Tom Kerridge
Categories Dessert
Time 1h25m
Number Of Ingredients 15
This cobbler can be made with peaches, apples, cherries, or berries.
Recipe From allrecipes.com
Provided by Rosemarie Reeher
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
My old-fashioned dessert has the perfect sweet-tart balance with its fresh-plum tang and sweet, crispy topping. Imagine it warm from the oven, served with a scoop of ice cream...yum! -Janet Fahrenbruck-Lynch, Cincinnati, Ohio
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
What's not to love about a juicy plum filling surrounded by plenty of buttery streusel? In this simple recipe, you have to cook down the plums to be thick enough, but the process is relatively hands off, and the flavor of the slow-simmered fruit is well worth it. You can cut the cobbler easily into bars, as the name implies, but the filling stays a bit soft, so you may prefer to eat them with a fork. They're excellent with ice cream, but many like them best topped with a drizzle of cold heavy cream.
Recipe From cooking.nytimes.com
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 12
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