Plum Cobbler with Whole Grain Biscuits
Plum Cobbler with Whole Grain Biscuits is a lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains approximately 4g of protein, 7g of fat, and a total of 260 calories. For $1.18 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 51 would say it hit the spot. Head to the store and pick up lemon zest, fresh ginger, whole wheat pastry flour, and a few other things to make it today. This recipe is typical of Southern cuisine. It is brought to you by Andreas Recipes. From preparation to the plate, this recipe takes around 50 minutes. With a spoonacular score of 41%, this dish is solid. Plum Cobbler with Cinnamon Biscuits, Plum Cobbler with Cinnamon Biscuits, and Peach-Plum Cobbler With Buttermilk Biscuits are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
3/8 teaspoon baking powder
1/4 cup (60 ml) lowfat buttermilk
2 teaspoons cornstarch
3/4 teaspoon grated peeled fresh ginger
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
3/4 cup (83 g) light brown sugar, divided
3 ounces (85 g) chilled 1/3-less-fat cream cheese, cut into pieces
2-1/2 pounds (1.135 kg) plums, pitted and quartered
1 tablespoon raw sugar
1/8 teaspoon salt, divided
2 tablespoons chilled unsalted butter, cut into pieces
3/4 cup (72 g) whole wheat pastry flour
Equipment:
oven
bowl
ramekin
baking sheet
food processor
Cooking instruction summary:
1. Preheat oven to 375° F/190° C.2. Combine the quartered plum, lemon juice, and ginger in the medium bowl. Add 1/4 cup light brown sugar, 1/16 teaspoon salt, and 2 teaspoons cornstarch. Toss it all together, then divide among the prepared ramekins. Place the ramekins on the foil-lined baking sheet.3. In the bowl of the food processor, add the whole wheat pastry flour, the remaining light brown sugar, remaining 1/16 teaspoon salt, and the baking powder. Pulse 3 times. Add the butter, lemon zest, and cream cheese, and pulse until the mixture resembles coarse meal. Add the buttermilk and pulse a few more times until blended.4. Drop dough by spoonfuls over the plum mixture, and sprinkle the biscuit tops with the raw sugar. Bake in the preheated oven until the biscuits are golden and the filling bubbly, about 30 to 35 minutes. Allow to cool and serve warm or at room temperature.
Step by step:
1. Preheat oven to 375° F/190° C.
2. Combine the quartered plum, lemon juice, and ginger in the medium bowl.
3. Add 1/4 cup light brown sugar, 1/16 teaspoon salt, and 2 teaspoons cornstarch. Toss it all together, then divide among the prepared ramekins.
4. Place the ramekins on the foil-lined baking sheet.
5. In the bowl of the food processor, add the whole wheat pastry flour, the remaining light brown sugar, remaining 1/16 teaspoon salt, and the baking powder. Pulse 3 times.
6. Add the butter, lemon zest, and cream cheese, and pulse until the mixture resembles coarse meal.
7. Add the buttermilk and pulse a few more times until blended.
8. Drop dough by spoonfuls over the plum mixture, and sprinkle the biscuit tops with the raw sugar.
9. Bake in the preheated oven until the biscuits are golden and the filling bubbly, about 30 to 35 minutes. Allow to cool and serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
