Plum Cobbler - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Grace Parisi
To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, apricots) cut into large wedges; or 4 pounds of berries (strawberries, raspberries, blackberries); or 6 pints of blueberries plus 2 tablespoons of fresh le
Ingredients
- 4 lb. plums
- 3/4 c. sugar, for the filling
- 2 tbsp. cornstarch
- 2 c. all-purpose flour
- 1/2 c. cornmeal
- 3/4 c. sugar, for the dough
- 2 tbsp. minced candied ginger
- 1 tbsp. baking powder
- 1 tsp. kosher salt
- 2 stick cold unsalted butter
- 3/4 c. milk
Instructions
- Make the filling: In a bowl, toss the plums with the sugar and cornstarch and let stand for 10 minutes.
- Meanwhile, make the dough: Preheat the oven to 375 degrees F. In a food processor, pulse the flour with the cornmeal, sugar, candied ginger, baking powder, and salt. Add the butter and pulse until crumbly. Add the milk and pulse until moistened.
- Spread the filling in a 9-by-13-inch baking dish. Scoop 15 mounds of dough over the filling. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.
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