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Plum Cobbler with Marzipan-Biscuit Topping

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  2 Hours 20 Minutes
  8 servings
The marzipan topping gives this homey, summery plum dessert an elegant flair.
For the Filling:
6 cups pitted sliced plums (about 2 1/2 pounds)
2/3 cup sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
2 tablespoons butter, cut into pieces
For the Topping:
1 cup all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup marzipan or almond paste, broken into pieces
1/4 cup chilled unsalted butter, cut into pieces
1/4 cup chilled whipping cream
Vanilla ice cream or whipped cream
Plum Cobbler with Marzipan-Biscuit Topping Recipe at
Preheat oven to 375 degrees F.

Butter 8-inch square baking dish. Combine first 4 ingredients in medium bowl. Let stand 15 minutes, stirring occasionally. Transfer to baking dish. Dot fruit with butter pieces. Bake until fruit mixture bubbles in center, about 1 hour. Cool while preparing topping.

Decrease oven temperature to 350 degrees F. Combine flour, 2 tablespoons sugar, baking powder and salt in processor. Pulse to blend. Add marzipan and process until marzipan is incorporated into flour. Add butter and process until mixture resembles coarse meal. Add cream and process just until combined. Drop cobbler dough by teaspoonfuls over surface of fruit. Sprinkle remaining 1 tablespoon sugar over dough.

Bake until topping is golden brown, about 40 minutes. Cool slightly and serve with vanilla ice cream or whipped cream.

Recipe created exclusively for by Jeanne Thiel Kelley.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 418
Fat. Total: 17g
Fiber: 4g
Carbohydrates, Total: 65g
Sodium: 195mg
% Cal. from Fat: 37%
Cholesterol: 32mg
Protein: 5g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Martha, CA Reviewed: 07/07/2009
While this recipe does take a long time (2 hours), it is well worth it. I used black plums for the filling. They were just tart enough. The marzipan for the biscuit topping is so good. It makes a great pairing with the tart plums. I've made it twice in the last couple of weeks - once for my 94-year old parents and guests. My parents then asked that I please make it again for the following weekend when I visit as they loved it. Served it with vanilla ice cream. The recipe is a keeper.
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