PLUM-BERRY SKILLET COBBLER WITH CINNAMON ICE CREAM

WHEN PURCHASING PLUMS FOR THIS DESSERT, LOOK FOR FRUIT THAT IS EVEN IN COLOR, PLUMP, AND UNBLEMISHED. THEY SHOULD BE FIRM BUT YIELD JUST SLIGHTLY TO PALM PRESSURE.

PREP 25 minutes

BAKE 35 minutes at 375°F

COOL 30 minutes

• 1½ cups cranberries
• ½ cup dried tart red cherries
• ½ cup water
• ⅔ cup granulated sugar
• 3 Tbsp. all-purpose flour
• 2 lb. large plums, pitted and cut into bite-size chunks
• 1½ cups all-purpose flour
• ½ cup rolled oats
• 2 Tbsp. packed brown sugar
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. cream of tartar
• 6 Tbsp. butter
• ½ cup milk
• Cinnamon ice cream (optional)

1. For filling, in a large oven-going skillet combine cranberries, cherries, and the water. Stir in granulated sugar and the 3 Tbsp. flour. Cook and stir over medium heat until hot and bubbly. Stir in plums; cover to keep warm.

2. Preheat oven to 375°F. In a large bowl combine the next six ingredients (through cream of tartar). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add milk all at once. Using a fork, stir just until moistened.

3. Lightly flatten dough then cut into about 12 squares; place on filling in skillet. Brush dough with additional milk; sprinkle with additional brown sugar.

4. Bake 35 to 40 minutes or until topping is golden brown and filling is bubbly. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Cool 30 minutes before serving. If desired, serve with cinnamon ice cream. MAKES 8 SERVINGS.

PER SERVING 526 cal., 19 g fat (11 g sat. fat), 73 mg chol., 358 mg sodium, 85 g carb., 5 g fiber, 8 g pro.