Plum Cobbler

  • shannon9585 Posted: 08/09/10
    Worthy of a Special Occasion

    I'm only giving this recipe 3 stars because it was REALLY runny for a cobbler. I even tossed the fruit with tapioca flour instead of regular flour because it is a better thickener, but the filling was still very runny. The flavor of the filling and the topping was excellent, it's just the texture of the filling that was disappointing for me.

  • ATeenageGourmet Posted: 07/15/10
    Worthy of a Special Occasion

    The filling is the best part of this cobbler. I really love the ginger! I made all three of the cobblers in the July issue and reviewed them on my site: http://ateenagegourmet.wordpress.com

  • michellefries Posted: 07/15/11
    Worthy of a Special Occasion

    good flavor to the crumble, I made in one large pan and baked for 55 mins at 375

  • misslacook Posted: 07/22/14
    Worthy of a Special Occasion

    I was given tons of plums. I used the first half of this recipe and used the crust recipe from the Cooking Light Berry Peach w/Sugared Almonds Cobbler b/c I did not have cream cheese and only had fat free french vanilla half and half.(From the other crust recipe, I skipped the almonds and reduced the butter to 4 tablespoons to make the recipe lighter.) I am glad I read your comments about the how runny this cobbler was. Solution: Instead of adding flour to the plums, I put 4 tablespoons of corn starch since the plums were really juicy. I also left the plum skins on. The corn starch solved the runny problem. Plus I read somewhere leaving the peach or plum skins on makes it less watery.

advertisement

More From Cooking Light