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.
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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
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