Servings: 6 to 8
The pluot—a cross between a plum and an apricot—is a perfect flavor partner for the ripe summer blueberries in this dumpling-topped cobbler. A dash of dark rum adds yet another layer of flavor to the filling; it’s optional but highly recommended.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.Don’t sprinkle the toasted, shredded coconut over the dumplings until they’re done baking, or it will burn.
I'd really give this 4.5 stars. We topped it with ice cream & we really enjoyed it - the dumplings are divine! But the recipe doesn't give an oven temperature. I baked it at 350 degrees for 45 minutes!
This is so easy and so Delicious! The pluot's and blueberries go perfectly together and the dumplings are light, even after 2 days. I Love this recipe and will be making it often when pluot's are in season. I can hardly wait to try your other cobblers. Thank you Abby for another great recipe. Linda
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?