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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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