Plum Raspberry Cobbler

Preparation:  20 min. Cooking: 25 min. Total: 45 min.
Recipe photo
  • 1 Cup sugar
  • 2 Tbsp cornstarch
  • 2 3/4 Fl Oz water
  • 1 1/2 Lb fresh plums , cut into .5 in. thick slices
  • 2 Cup fresh raspberries
  • 2 tsp fresh lemon juice
  • 1 Cup buttermilk baking mix
  • 4 Tbsp milk
  • 3 tsp unsalted butter , melted
  • 2 Cup vanilla ice cream
Preheat oven to 400 ℉. Combine 14 whole Tbsp sugar sugar and cornstarch in a large saucepan over medium heat. Stir in water until well blended. Add plums and raspberries. Bring to a boil, stirring gently. Boil 1 minute. Stir in lemon juice. Turn filling into a 9 inch square baking pan. Keep hot.

Combine baking mix, remaining sugar, milk and melted butter in a bowl until a soft dough forms. Drop spoonfuls of topping to cover filling. Bake 25-30 minutes, or until topping is golden and fruit is bubbly. Serve warm in shallow bowls with vanilla ice cream.
Calories
420 Cal
Fat
11 g
Carbs
78 g
Protein
4.9 g
Fiber
5 g
Sugar
59 g
Cholesterol
26 mg
Sodium
310 mg


Nutrients

Fiber     5 g
Fat     11 g
Sugar     59 g
Carbs     78 g
Protein     4.9 g
Calories     420 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     3.9 g
Fat, Sat     5.3 g
Fat, Trans     0 g
Fat, Percent     24 %

Vitamins

Vitamin, K     12 mcg     10 %
Vitamin, A     660 IU     22 %
Vitamin, B12     0.3 mcg     13 %
Niacin     1.8 mg     11 %
Riboflavin     0.3 mg     21 %
Vitamin, C     23 mg     25 %
Vitamin, D     4.1 IU     0.7 %
Vitamin, B6     0.1 mg     6.1 %
Vitamin, E     0.9 mg     5.8 %
Panto, Acid     0.8 mg     15 %
Choline     23 mg     4.2 %
Thiamin     0.2 mg     16 %

Minerals

Calcium     120 mcg     12 %
Phosphorus     210 mg     30 %
Magnesium     30 mg     7.1 %
Copper     0.2 mcg     17 %
Fluoride     19 mcg     470 %
Zinc     0.8 mg     6.9 %
Cholesterol     26 mg     0.3 %
Sodium     310 mg     21 %
Selenium     3.1 mcg     5.7 %
Manganese     0.4 mg     5.9 %
Potassium     380 mg     8.1 %
Iron     1.1 mg     14 %