Johnny Cake Cobbler: Green around the gills

Green goo in amongst the cobbler

We've all heard of green eggs and ham. But a green around the gills fruit cobbler? I don't think so. I will be curious to see if other Tuesdays with Dorie bakers saw their Johnny Cake Cobbler turn green shortly after it was out of the oven.

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

I decided to shove the leftovers in the refrigerator, hoping to keep the greenish color at bay. But, after refrigeration and even after warming in the microwave, it wasn't as good the second day. I've decided it's best eaten the day it's made. And I would hesitate serving it to guests. I think the greenish color would turn off just about everyone.

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.