Serves 6
55 min
Plum Cobbler with Whole Grain Biscuits
Recipe GLPR4177e0e4bf78f1
A rustic, comforting dessert featuring fresh plums seasoned with ginger, lemon, and brown sugar, topped with tender whole wheat biscuits and a hint of crispy raw sugar. Perfect for warm summer days and equally satisfying as a winter treat.
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Ingredients
2-1/2 pounds fresh plums, pitted and quartered
1 teaspoon fresh lemon juice
3/4 teaspoon grated fresh ginger
1/2 cup (60 g) light brown sugar, divided
2 teaspoons cornstarch
1/8 teaspoon salt, divided
3/4 cup (72 g) whole wheat pastry flour
3/8 teaspoon baking powder
2 tablespoons chilled unsalted butter, cut into small pieces
1/2 teaspoon grated lemon zest
1/4 cup (60 ml) lowfat buttermilk
1 tablespoon raw sugar for topping
Directions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine the quartered plums, fresh lemon juice, and grated ginger. Toss gently to coat.
Add 1/4 cup of the brown sugar, 1/16 teaspoon of the salt, and cornstarch to the plum mixture. Toss everything together until evenly combined.
Divide the plum mixture evenly among six ramekins or custard cups. Arrange the ramekins on a foil-lined baking sheet.
In a food processor, combine the whole wheat pastry flour, remaining 1/4 cup brown sugar, remaining 1/16 teaspoon salt, and baking powder. Pulse three times until the dry ingredients are well mixed.
Add the chilled butter pieces and lemon zest to the food processor. Pulse until the mixture resembles coarse breadcrumbs.
Pour in the buttermilk and pulse a few more times until just combined and the dough begins to form. Do not overmix.
Drop spoonfuls of the biscuit dough over the plum mixture in each ramekin, leaving some filling visible. Sprinkle the raw sugar evenly over the biscuit tops.
Bake in the preheated oven for 30 to 35 minutes, until the biscuit tops are golden brown and the plum filling is bubbling around the edges.
Remove from the oven and allow to cool for a few minutes. Serve warm or at room temperature.
