|Green goo in amongst the cobbler|
That's not to say it wasn't good. It was. At least the first day. When it was first removed from the oven (I chose to make it in a 10-inch deep dish pie plate), it looked fine. As it sat on the counter, however, it began to turn green. I thus
|Just out of the oven, before the green set in|
My guess is that the plums are the culprit. I have used nectarines before in desserts and never found they turned the end results green. So I'm blaming the plums. I'm curious to see if anyone else had this experience. Would I make this again? No. My favorite cobbler, bar none, is the peach cobbler I once had at a potluck and later found on Allrecipes.com. It's called Peach Cobbler 1.It's made with white bread rather than a biscuit-like dough. This cobbler is to die for.