Plum-Berry Cobbler

3 cups fresh ripe plums, peeled and sliced
1 pint fresh blueberries, washed and drained
1 tbsp sugar
2 tsp lemon juice
1 tsp freshly grated lemon rind
1/2 tsp pure vanilla extract
1/2 cup macaroon cookie (about 4 cookies), or crisp sugar cookies, crushed
1/3 cup all-purpose flour
1/4 firmly packed cup brown sugar
1/2 tsp ground cinnamon
pinch ground nutmeg
2 1/2 tbsp unsalted butter

Garnish
nonfat or low-fat vanilla frozen yogurt or low-fat vanilla ice cream, and orange slices


Preheat the oven to 350°F. Lightly coat a 10-inch round baking dish, or similar size oven-proof dish with nonstick cooking spray. In a medium bowl, combine the plums and the blueberries with the sugar, lemon juice, lemon rind, and vanilla. Gently fold the ingredients together and pour into the prepared dish.

In a food processor, combine the cookies, flour, brown sugar, cinnamon, and nutmeg, and process for a minute to combine. Add the butter and pulse until crumbly. Sprinkle the topping over the fruit and bake for 30 to 35 minutes, or until lightly browned.

Serve the pudding warm with nonfat or low-fat vanilla frozen yogurt, or low-fat vanilla ice cream, and orange slices.

Yield: 6 to 8 servings

Variations: The cobbler can prepared in individual dishes. To prepare this comforting dessert in the winter months, substitute frozen sliced peaches and frozen blueberries for the plums and berries used in the summer months.

Cook Notes: To easily peel a plum, plunge it into boiling water for about one minute, then in cold water, and the peel will slip right off. Packaged frozen blueberries are less tasty than the ones you freeze yourself; while blueberries are in season, freeze some for the winter months. Simply spread the cleaned blueberries on a jelly-roll pan, allow them to freeze, and once frozen solid, place them in a resealable plastic storage bag for future use.