This was the last in a series of twelve skillet cobbler recipes we tried and served them to visitors in our store. People really liked it. It is made with fresh red plums and red currant jelly. It is a very attractive dessert.

We served it with caramel whipped cream because we had extra. It was a very good combination.

You can make this cobbler either from scratch or using our mix.

While these are called skillet cobblers, the butter is melted in a pan on the stovetop, the batter is added, and then the cobbler transferred to the oven to bake. Any oven-proof, 10-inch pan will work. You can also use a two quart baking dish and melt the butter in the oven.

For the cake: Use The Prepared Pantry Skillet Cobbler Base Mix and mix according to the directions with the mix. 

For the filling

2 tablespoons butter
2 cups fresh plum slices, not pealed
1/4 cup Red Currant Jelly or similar jelly

Preheat the oven to 350 degrees.

  1. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched. Turn the heat off.
  2. Immediately scrape the batter into the hot pan. Place the plum slices on top of the batter. Dab the jelly in small spoonfuls around the fruit somewhat evenly placed.
  3. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a golden brown and the center spongy-firm to the touch.

Note: Different pans may require different baking times

For the Caramel Whipped Cream

1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon caramel flavor

Whip the cream with a whip attachment. When peaks start to form, add the sugar and flavor. Continue beating until stiff peaks form.

Notes: Whipped cream will melt as it sits, especially if not refrigerated. A half teaspoon Instant Clearjel per cup of whipping cream will help it hold up. Whipped cream can be whipped again to revive it.

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