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Hot Upside Down Pluot Cobbler fresh out of the oven and topped with a generous scoop of vanilla ice cream.
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5 from 1 vote

Upside Down Pluot Cobbler

This summer stone fruit cobbler has a wonderfully sweet and crunchy dough and a thick, oozy filling of perfectly ripe pluots. 
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 501kcal

Ingredients

For the pluot filling:

  • 1 1/2 pounds pluots (about 6-8), pitted and sliced
  • 1 cup sugar
  • 1/2 cup water
  • 3 tablespoons cornstarch

For the biscuit batter:

  • 1 1/2 cups self-rising flour
  • 1/2 cup almond meal
  • 1 cup sugar
  • 1 1/4 cups milk
  • 1/4 cup butter, melted plus 1 tablespoon for greasing baking dish
  • 3 ounces marzipan
  • Vanilla ice cream, to serve

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 12- by 8-inch baking dish with 1 tablespoon melted butter and set aside.
  • First, make the pluot filling. Combine pluots, sugar and water in a medium saucepan over medium heat. Bring to a simmer and stir until pluots break down and begin to form a syrupy mixture, about 5 minutes. Turn off heat and stir in cornstarch, breaking up any large clumps. Set aside while you make the batter.
  • In a medium mixing bowl, whisk together the self-rising flour, almond meal, sugar, milk and ¼ cup melted butter.
  • Pour the batter into your prepared baking dish. Break marzipan into small balls and sprinkle over the top of the batter. 
  • Next, pour in the pluot filling so that it fairly evenly spreads throughout the batter, but is a bit more condensed in the center. Bake in 350 degree oven for 45-55 minutes, or until the top of the cobbler is a beautiful golden brown. 
  • Cool just slightly before serving with vanilla ice cream. 

Nutrition

Calories: 501kcal | Carbohydrates: 89g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 73mg | Potassium: 102mg | Fiber: 3g | Sugar: 63g | Vitamin A: 749IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 1mg