Plum Cobbler with Marzipan-Biscuit Topping
- Active Time 25m
- Total Time 2h 20m
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
FOR THE FILLING:
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.
FOR THE 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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
418 calories; 17g total fat; 32mg cholesterol; 195mg sodium; 65g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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