Plum Cobbler

I like to serve this after my Pioneer Soup and Pioneer Bread.

3/4 C packed brown sugar
1 1/2 Tbsp cornstarch
1/2 C water
1 tsp vanilla
4 C sliced fresh plums
1/2 C sugar
1 Tbsp lemon juice
1 Tbsp butter
1 recipe Cobbler Topping (below)
Ice cream or whipped cream.

Combine brown sugar and cornstarch in a large saucepan. Stir in water. Cook and stir over medium heat until thickened and bubbly. Add vanilla. Stir in plums, sugar, leon juice, and butter; heat through. Pour hot filling into a greased 1 1/2 or 2 quart casserole dish. Keep warm while Cobbler Topping is prepared. Spoon Cobbler Topping over filling, making 6 mounds. Bake at 400 degrees for approximately 20 minutes. Makes 6 servings.

Cobbler Topping

1 C flour

2 Tbsp sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/4 C butter

1 egg, slightly beaten

1/4 C milk

Stir together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; add all at once to flour mixture. Stir just to moisten.