September 13, 2017
Desserts, Fruit, Plum/Prunes,
Budget-Friendly, Kid Pleaser, Fall/Autumn, Oven Bake, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Cobblers/Tarts, Kosher Dairy more
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Heat oven to 400.
Blend 3/4 cup sugar, cinnamon, and cornstarch in a medium saucepan.
Add in plums and lemon juice.
Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute
Pour into ungreased 2-quart casserole pan and keep hot in the oven while topping is prepared.
To make topping, combine flour, 1 tablespoon sugar, baking powder, and salt in a bowl. Add shortening and milk, Cut through shortening 6 times and mix just until dough forms.
Drop dough by the spoonfuls onto hot fruit.
Bake 25 to 30 minutes or until topping is golden brown.
Serve warm with cream, whipped cream, or ice cream.
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I was looking for a recipe to use the fresh plums off my tree, and this worked out great. I was down to just 4 small plums (about 1/4 cup) so I topped it off with frozen blueberries and make a 1/4 batch. I've never made a cooked fruit pie filling before, and it turned out really good. I'll make that again. I'm going with 4 stars instead of 5 because I didn't love the dough on top. It was really easy to make, but it wasn't sweet. And while you would think the fruit would be sweet enough, it was too sharp of a contract. I'll try this again with a cobbler style topping. Thanks for sharing the recipe.