Updated Jul 7, 2017Chatelaine
- PREHEAT oven to 350F. Place an 8-in. square baking dish on a baking tray and set aside.
- TOSS plums, blackberries, sugar, cornstarch, lemon juice, vanilla and salt in a large bowl. Transfer to baking dish.
- BISCUIT: Whisk flour, sugar, baking powder and salt in a medium bowl. Stir milk and butter in a small bowl with a fork, then stir into flour mixture with fork until just combined. Dollop 9 portions of batter over fruit.
- BAKE, covering with foil if biscuit is browning too quickly after 45 min, until topping is golden and fruit is bubbling, about 1 hr. Let cool 15 min, then serve warm.
Kitchen Tip: Gently lift the middle biscuit to check that topping is cooked through.
Kitchen Tip: The cobbler topping will absorb the juices from the fruit as it cools. It’s best enjoyed while warm and juicy, with a scoop of vanilla ice cream.
NutritionCalories 301, Protein 4 g, Carbohydrates 48 g, Fat 11 g, Fibre 3 g, Sodium 236 mg. Good source of folate
Chatelaine Quickies: blueberry pie