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 |  before baking |  after baking |  crust |  before baking |  after baking |
This is a very fast & easy PLUM COBBLER with Fall spices ~ made with either white sugar or plain white Splenda. So simple that you can put it together and have it baked for dinner in less than a hour, start to finish.
FALL PLUM COBBLER
about 5 medium-sized plums (mine were red inside ~ black ones are good too) ~ sliced, then cut the slices in half
1/2 cup white sugar or plain white Splenda (NOT baking blend)
1/4 tsp. cinnamon.......................................................1/8 tsp. nutmeg
***
CRUST:
1 egg...........................................................................1/2 cup flour
1/2 cup white sugar or plain white Splenda (NOT baking blend)
1 TB softened butter or buttery Crisco........................ 1/2 tsp. vanilla extract
2 TB any milk ~or~ flavored liquid coffee creamer (can be sugar-free ~ Creme Brulee, Sweet Italian Creme, Caramel Machiatto, or whatever you like)
1/4 tsp. nutmeg.......................................................... 1/2 tsp. cinnamon
1/4 tsp. baking soda (ONLY if you're using Splenda)............. 1/4 tsp. baking powder
***
Preheat oven to 350. Spray about 2 qt. casserole dish with non-stick baking spray. Put the prepared plums into the dish and toss with the sugar/Splenda, cinnamon & nutmeg. Bake for 18-20 minutes. Take out and immediately put the crust ingredients on top of hot plums. Drop and spread ~ although it will be thick and won't "spread" evenly, but more in clumps.
While plums are baking, mix all of the crust ingredients together in a bowl with a wooden spoon.
***
Serve warm or cold. My husband loves it with Cool Whip, but also good with vanilla ice cream.
How many does this serve? Well, each of my high school-age grandsons (who all play football) would eat the whole dish by themself. My husband ate 1/2 dish by himself (and grabbed it before I could take a photo). 3 or 4 people with smaller appetites (like me) could have enough for dessert.
FALL PLUM COBBLER
about 5 medium-sized plums (mine were red inside ~ black ones are good too) ~ sliced, then cut the slices in half
1/2 cup white sugar or plain white Splenda (NOT baking blend)
1/4 tsp. cinnamon.......................................................1/8 tsp. nutmeg
***
CRUST:
1 egg...........................................................................1/2 cup flour
1/2 cup white sugar or plain white Splenda (NOT baking blend)
1 TB softened butter or buttery Crisco........................ 1/2 tsp. vanilla extract
2 TB any milk ~or~ flavored liquid coffee creamer (can be sugar-free ~ Creme Brulee, Sweet Italian Creme, Caramel Machiatto, or whatever you like)
1/4 tsp. nutmeg.......................................................... 1/2 tsp. cinnamon
1/4 tsp. baking soda (ONLY if you're using Splenda)............. 1/4 tsp. baking powder
***
Preheat oven to 350. Spray about 2 qt. casserole dish with non-stick baking spray. Put the prepared plums into the dish and toss with the sugar/Splenda, cinnamon & nutmeg. Bake for 18-20 minutes. Take out and immediately put the crust ingredients on top of hot plums. Drop and spread ~ although it will be thick and won't "spread" evenly, but more in clumps.
While plums are baking, mix all of the crust ingredients together in a bowl with a wooden spoon.
***
Serve warm or cold. My husband loves it with Cool Whip, but also good with vanilla ice cream.
How many does this serve? Well, each of my high school-age grandsons (who all play football) would eat the whole dish by themself. My husband ate 1/2 dish by himself (and grabbed it before I could take a photo). 3 or 4 people with smaller appetites (like me) could have enough for dessert.
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