Plum Raspberry Cobbler
I can't be the only one who goes shopping with just a few items in mind and then ends up having a full cart. Or, I come home with only half the groceries I had planned to purchase because I forgot to bring my list. I went to the store for blueberries intending to make a blueberry and raspberry cobbler, but unfortunately, that was one item I forgot to purchase. Thankfully, I had a bunch of plums that were just on the verge of becoming too soft, so I made this fabulous plum and raspberry cobbler.
Ingredients
Filling
- 6 cups plums (pitted, cut into wedges)
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp vanilla extract
- 3 cups raspberries (fresh or frozen)
Topping
- ¾ cup buttermilk
- 1 egg
- 1 tsp Bisquick
- 1½ cups Bisquick
- ½ cup cornmeal
- ¼ cup granulated sugar plus 1 tablespoon
- 1 tbsp lemon zest
- 6 tbsp butter (cold, cubed)
Instructions
- Preheat the oven to 350°F. Grease a ten-inch baking dish.
- In a large bowl, combine six cups of plums, one-half cup of granulated sugar, three tablespoons of cornstarch, and one tablespoon of vanilla extract.
- Stir in three cups of raspberries. Transfer the filling to the prepared baking dish and bake in the preheated oven for fifteen minutes.
- To prepare the topping, beat three-quarter cups of buttermilk, one egg, and one teaspoon of vanilla extract in a medium-size mixing bowl.
- In a separate bowl, sift one and one-half cups of Bisquick, one-half cup of cornmeal, one-quarter cup of granulated sugar, and one tablespoon of lemon zest.
- Using a pastry blender or fork, cut in six tablespoons of cold, cubed butter until crumbly.
- Add the dry ingredients to the buttermilk mixture and stir until a dough forms.
- Remove the filling from the oven.
- Using a tablespoon, drop the dough onto the filling in evenly spaced mounds.
- Sprinkle the dough with the remaining one tablespoon of granulated sugar.
- Transfer to the oven and bake for thirty minutes or until a toothpick inserted into the topping comes out clean.
- Allow the cobbler to cool for thirty minutes before serving.
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