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Makes 8 servings.

1/2 cup sugar; divided
4 cups pitted and sliced Washington prune plums
1 cup flour; divided
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
1/3 cup lowfat milk
1 to 2 tablespoons packed brown sugar

Reserve 1 tablespoon sugar. Mix remaining sugar; plums, 2 tablespoons flour, and spices; place in 8–inch cake pan.

Combine and mix remaining flour, reserved 1 tablespoon sugar, baking powder and salt.

Add butter and cut into flour mixture until mixture resembles coarse cornmeal.

Add milk to flour mixture and stir until moistened.

Spoon 8 mounds of dough on top of plum mixture.

Sprinkle brown sugar over dough.

Bake at 425°F 25 to 30 minutes or until plum mixture bubbles and thickens and topping browns.

Quick Version: Dough may be prepared according to package directions using buttermilk baking mix. Or, prepared biscuit dough may be substituted.

Serving suggestion: Excellent with ice cream, whipped cream or whipped topping.

Nutritional Analysis Per Serving: 178 Calories, 0.4 g protein, 33.4 g carbohydrate, 5.7 g fat (26% Cal. from fat), 1.0 mg cholesterol, 1.9 g dietary fiber, 258 mg sodium.

Washington State Fruit Commission
desserts, fruit cobbler



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