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.
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.
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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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