For plum cobbler, you will need:

2 1/2 lbs. plums, pitted and sliced
1 1/2 C sugar
1/8 t salt
1/4 C quick cooking tapioca
1/4 t almond extract
2 T of cold butter
1 (9 in.) pie crust
1 egg white

Place the sliced plums into a large mixing bowl and set aside.
In a separate bowl place the sugar, salt and tapioca.
Add the almond extract and blend until all the ingredients are combined together well.
Cut the butter into the sugar mixture until the mixture becomes crumbly.
Gently stir the mixture into the plums and let the mixture to stand undisturbed for 15 minutes.
Place the oven temperature at 425 degrees and allow the oven to preheat.
Spray a 2 1/2 qt. casserole dish with a non stick cooking spray.
Transfer the plum mixture to the prepared casserole dish.
Roll out the crust on a very lightly floured surface using a lightly floured rolling pin to a 1/8 inch thickness.
Cut the crust into 8 equal size strips.
Use the crust to make a lattice crust over the plums.
Place the egg white into a small bowl.
Beat the egg white with an electric mixer on low speed until frothy.
Brush the crust with the egg white.
Bake the cobble for 40 minutes or until a nice golden brown on top.

Makes 12 servings

This is a wonderful cobble and when served warm with a scoop of vanilla ice cream it will be a hit as your Easter dessert. If you are not fond of plums or can not find them in your local supermarket pitted sliced cherries work well also.