Elegant Plum Cobbler

Rivkie Bajnon Recipe By
  • Cook & Prep: 55 m
  • Serving: 4
  • Contains:

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Cobbler

  1. Cream together margarine and sugar. Add eggs, flour, baking powder, and salt. Spread the batter into the bottom of a greased, square 8-inch Pyrex dish.

  2. Arrange the plums in neat rows on top of the batter. Sprinkle with cinnamon and sugar and drizzle with one teaspoon of lemon juice.

  3. Bake at 350 degrees Fahrenheit for 45 minutes or until golden brown.

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  • Devorah

    Elegant Plum Cobbler

    freeze?

    Can you freeze this? Also, I find that with plum crumble/cobblers its gets very soggy more than with any other fruit? Any ideas
    Posted by devorah1990 |August 30, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    It does freeze well. What do you mean other fruits? It only asks for plums.
    Posted by Chaiaadmin|August 30, 2017
    Devorah
    Thanks Chaia. In general when i make fruit cobblers I find that the ones made with plums become very soggy...
    Posted by devorah1990|September 10, 2017
    Chaia Frishman  - Kosher.com Admin
    Devorah, you are right. I just made a plum crisp on Shabbos with other fruits mixed in and the plums were the most moist part of it. I wonder if the plums were tossed with flour prior to being covered with topping if that would help the soggy parts.
    Posted by Chaiaadmin|September 11, 2017
    0
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  • Devorah

    Elegant Plum Cobbler

    freeze?

    Can you freeze this? Also, I find that with plum crumble/cobblers its gets very soggy more than with any other fruit? Any ideas
    Posted by devorah1990 |August 30, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    It does freeze well. What do you mean other fruits? It only asks for plums.
    Posted by Chaiaadmin|August 30, 2017
    Devorah
    Thanks Chaia. In general when i make fruit cobblers I find that the ones made with plums become very soggy...
    Posted by devorah1990|September 10, 2017
    Chaia Frishman  - Kosher.com Admin
    Devorah, you are right. I just made a plum crisp on Shabbos with other fruits mixed in and the plums were the most moist part of it. I wonder if the plums were tossed with flour prior to being covered with topping if that would help the soggy parts.
    Posted by Chaiaadmin|September 11, 2017
    0

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