Peach & Dried Plum Cobbler
Why wait for summer? You can enjoy a fruit-packed cobbler any time of the year, with this version that uses canned peaches and dried plums.
1 can (29 ounces) sliced peaches in syrup, drained (reserve 3/4 cup syrup)
1 cup (about 6 ounces) pitted dried plums, halved
2 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon ground nutmeg
1 1/2 cups buttermilk baking mix
3 tablespoons sugar
1/2 cup milk
2 tablespoons melted butter or margarine
Sugar and nutmeg (for sprinkling on tops)
Heat oven to 400°F. In medium saucepan, bring peaches, dried plums and 3/4 cup of the syrup to a boil. Meanwhile, in small bowl, mix together water, cornstarch and nutmeg; stir into dried plum mixture, reduce heat to low and continue to cook and stir until syrup is slightly thickened. Remove from heat and set aside. In large bowl combine baking mix and sugar. Mix in milk, then butter just until blended. Reheat dried plum mixture; spoon into 8 (3/4-cup capacity) ovenproof custard cups, dividing equally. Spoon batter onto dried plum mixture, dividing equally. Sprinkle lightly with sugar and nutmeg. Place cups on a baking sheet and bake in center of oven 10 to 12 minutes until tops are lightly browned and springy to the touch. Serve warm or at room temperature.
- Sliced canned pears or a combination of peaches and pears can be substituted for the peaches.
- Cobbler can be made an 8-inch square baking dish instead of custard cups. Increase baking time to 12 to 15 minutes.
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