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    Raspberry-plum cobbler

    Andy Powning

    Raspberry-plum cobbler
    Raspberry-plum cobbler

    Ingredients

    Shortcake (recipe follows)
    1 pint raspberries
    1 1/2 pounds firm, ripe plums, cut in eighths
    1/4 cup sugar
    3 tablespoons tapioca starch
    Pinch of salt
    Turbinado or raw sugar
    Lightly sweetened whipped cream or vanilla ice cream for serving

    To make the shortcake dough:
    2 cups flour
    2 tsp. baking powder
    1/2 tsp salt
    1/3 cup sugar
    Dash nutmeg
    1/3 cup butter or margarine
    1 egg, beaten
    1/3 cup milk

    Directions

    Preheat the oven to 350 degrees. Butter an 8-inch-square baking dish. Toss the fruit with the sugar, tapioca starch and salt, and spoon it into the baking dish. Cover the fruit with tablespoon-size pieces of the shortcake dough, using about three-quarters of it. Sprinkle with turbinado sugar and bake until the top is golden and cooked through and the fruit is bubbling, about 40 minutes. Allow cooling for a few minutes before serving with whipped cream or ice cream.

    Tip: Use the leftover shortcake dough to make a few biscuits. Bake them right along with the cobbler until golden on top; they'll be done before the cobbler is done. You can reheat them up to 2 days later.

    Serves 6 to 8.

    Raspberries and plums are an amazing combination, but you can also use blueberries and blackberries with stone fruits such as nectarines or peaches in this simple dessert.