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PEACH AND PLUM COBBLER

 Sweetened with brown sugar and spiced with ginger, this scrumptious fruit cobbler is topped with a light and fluffy buttermilk-vanilla scone batter. This fruit dessert also makes a lovely addition to any breakfast or brunch table!

Makes 8 servings

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tip

 If the cobbler topping browns too quickly before it is baked through, tent loosely with foil during last 15 minutes of baking.

Ingredients

Filling
6 cups peeled, pitted and sliced Ontario peaches 1.5 L
4 cups quartered and pitted Ontario prune plums 1 L
1/3 cup brown sugar 75 mL
1 tbsp lemon juice 15 mL
1/2 tsp ground ginger 2 mL
1/4 cup all-purpose flour 60 mL
Cobbler Topping
1 cup all-purpose flour 250 mL
1/3 cup granulated sugar 75 mL
2 tsp baking powder 10 mL
1/4 tsp baking soda 1 mL
pinch salt
1/4 cup cold unsalted butter, cut into small pieces 60 mL
1/2 cup buttermilk 125 mL
1 tsp vanilla extract 1 mL
1 tbsp coarse sugar 15 mL

Directions

 Filling:
Preheat oven to 375F (190C). Toss peaches and plums with brown sugar, lemon juice and ginger. Sprinkle evenly with flour and toss to combine. Spread into a 9x13-inch (3 L) baking dish.

Cobbler Topping:
Stir flour with granulated sugar, baking powder, baking soda and salt. Cut in the butter using a pastry blender, two knives or fingertips until mixture is mealy.

Whisk buttermilk with vanilla. Stir into flour mixture just until combined; do not over work dough. Drop large spoonfuls over the filling in a random pattern. Brush cobbler topping with buttermilk and sprinkle evenly with coarse sugar.

Bake for 55 to 60 minutes or until filling is bubbling and a tester comes out clean when inserted into the cobbler topping. Cool for at least 15 minutes before serving.

Nutritional Info

 PER SERVING (1/8th recipe): about 283 cal, 4g pro, 7g total fat (3.5g sat fat), 59g carb, 4g fibre, 16mg chol, 55mg sodium. %RDI: 18% vitamin A, 15% vitamin C, 3.5% calcium, 5% iron.

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