Ingredients
Scale
- 2 cups fresh plums, pitted and chopped
- A small sprig of fresh rosemary leaves, chopped fine
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
For the batter:
- 1/4 cup butter, melted
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 F.
- Halve the plums and remove the pits. Chop each plum into bite-size pieces and set them in a bowl. Add the rosemary, sugar, cinnamon and vanilla and fold gently to mix. Set the plums aside.
- Melt the butter and use a brush to coat a 10-inch pie pan with butter. Reserve the rest of the butter for the batter.
- In a small mixing bowl, mix the flour, baking powder, salt, spices and sugar. Stir in the milk, vanilla, and melted butter just until mixed. It’s okay if you have a couple lumps in the batter.
- Pour the batter into the prepared baking dish and plop the plums on top, leaving about 1/2 inch “edge” of batter around the outside of the pie plate. Pour the juices from the plums on top too.
- Bake at 375 for 35 – 40 minutes or until the cobbler is golden brown on top and nicely cooked in the middle. Test the middle of the cobbler with a wooden pick or knife … it should come out completely clean. If it’s not clean, bake a few minutes longer.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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