September 23, 2016

Plum Cobbler

Print Recipe
Yield 6 to 8


  • 8 cups of sliced plums
  • 1 1/2 cups of granulated sugar
  • 4 tbsp instant tapioca
  • 1 tsp fresh ground ginger
  • 1 tsp freshly squeezed lemon juice
Biscuit topping
  • 1 cup Bluebird Einkorn Flour
  • 1 cup Bluebird Pasayten Hard White Wheat Flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 cup chilled butter
  • 1/2 cup whole milk or cream
  • 1 egg beaten


  • Turn oven to 375 degrees.
  • In a large bowl combine sliced plums, sugar, tapioca, ginger, and lemon juice. Lightly blend until plums are thoroughly coated, set aside.
  • Add Bluebird Einkorn Flour and Bluebird Hard White Flour, baking powder, sugar, and salt to a food processor. Pulse until ingredients are combined. Cut butter into small bits. Add butter to the food processor while pulsing. Add milk and continue to pulse until the dough begins to form a ball. Be careful to not over mix. Remove dough from food processor and separate dough into 5 or 6 parts, handling the dough as gently as possible.
  • Pour plum mixture into a deep dish pan or skillet. Place dough pieces on top of plums. Brush the tops of the biscuit pieces with egg. Place in the oven for 35 to 40 minutes or until biscuit pieces are slightly brown and plum filling is bubbling. Set aside to cool for 10 minutes before serving. Serve with fresh whipped cream or vanilla ice cream.