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 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 501kcal
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
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.
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