Servings: 6 to 8
Bigger Empress plums work well as an alternative to Italian prune plums, as do apricots. Or try a combination of plums and apricots.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
My husband and I tried this for the first time tonight. We decided this is the best way we have ever eaten Italian plums! Amazing! The cobbler melts in your mouth. It's nice that it doesn't use much sugar. The fruit color is beautiful red once cooked.
I didn't have cardamom, so we skipped that. I also skipped the turbinado sugar and just used granulated sugar.
Cannot imagine how this recipe could be better! And, I can see how it could be used for other fruit cobblers. The other reviewer said the cobbler could be used for strawberry shortcake. That sounds fantastic!
This is THE BEST sweet cream biscuit recipe, I have been using it for years now! I make cobblers with all sorts of fruit (cherries, berries, and other slightly tart fruits work best). I also use the sweet cream recipe for strawberry shortcake!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 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?