Plum cobbler baked up with a sweet biscuit batter is a cozy summer dessert guaranteed to make you (and everyone you share it with) swoon!
There’s no better summer dessert than plum cobbler
I stand by it. Baked fruit is where it’s at. Grab a handful ~ stone fruit, berries, whatever’s ripe ~ and top it with some kind of batter or crumble. Bake until the jewel-toned juices bubble up through the golden crevices. That’s it. This plum cobbler wins summer. End of story.
related recipe: Easy Peach Cobbler
the plum story
Red plums are sweet-tart with juicy flesh, yellow plums lean firmer and more tangy, and black plums turn mellow and sweet when fully ripe.
I use red plums for my plum cobbler but the skin color doesn’t always match the inside ~
- some have tangy yellow flesh
- others have rosy or deep reddish flesh
Fyi if you appreciate intense fruit flavor, nothing can touch baked plums. And it’s the skin of the plum that will yield the vibrant color when baked ~ I’ve never known a plum dessert to be anything but gorgeous.
plum cobbler step by step
- Slice up your plums, peel and all. If the pit doesn’t come out easily just slice around it.
- Toss with sugar, cornstarch and some good vanilla (I use vanilla bean paste.)
- Whip up a sweet biscuit batter in your processor (or use a bowl and pastry cutter.)
- Top your fruit with little clumps of batter.
- Bake until gloriously golden and juicy.
don’t get tripped up!
Plum cobbler is one of the easiest summer desserts, but here are a few things to keep in mind…
- DON’T PEEL YOUR PLUMS: so much of the color and flavor of plums is in those skins.
- BAKE IT LONG ENOUGH: don’t ever go by the recipe bake time alone, ovens vary greatly. Check your cobbler and make sure the topping is golden and the fruit is bubbling throughout.
- It takes time for the biscuit style topping to cook through, and the filling must come to a boil throughout in order to activate the cornstarch thickener.
- DON’T BOIL OVER! If your baking pan has shorter sides make sure to place on a baking sheet to catch drips and dribbles.
Time to eat
I promise you won’t be sad about this one. It’s a must try. I bake so often for this site that I rarely indulge in more than a taste or two of any one dessert, but I had two helpings right off the bat, and my husband polished off the rest after dinner. Time to bake up another plum cobbler 🙂
Swoooooon.
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Plum Cobbler
Equipment
- 9-inch casserole, deep dish pie plate, or cast iron skillet
Ingredients
plums
- 7-8 plums, sliced, about 5-6 cups
- 1/4 cup sugar
- 2 Tbsp cornstarch
- 1 Tbsp vanilla bean paste, or vanilla extract
cobbler topping
- 1/3 cup heavy cream
- 1 Tbsp lemon juice
- 2/3 cup flour
- 3 Tbsp sugar, plus 1 tablespoon for sprinkling.
- 1 tsp baking powder
- 6 Tbsp cold butter, cubed
Instructions
- Preheat oven to 350F.
- Toss the sliced plums with 1/4 cup sugar, 2 Tbsp cornstarch, and 1 Tbsp vanilla bean paste. Turn into your casserole dish, skillet, or pie plate and set aside.
- Combine the 1/3 cup heavy cream with the 1 Tbsp lemon juice and set aside.
- In your food processor fitted with the steel blade pulse to combine 2/3 cup flour, 3 Tbsp sugar, and 1 tsp baking powder.
- Add the 6 Tbsp cold butter and pulse/process until the mixture is crumbly with no large pieces of butter remaining.
- Add the cream and pulse until the dough comes together.
- Take pieces of the dough and flatten slightly with your fingers as you arrange them across the surface of your plums. No need to be precise or neat, and it's fine that some of the fruit shows through. See photos in post for guidance.
- Sprinkle the surface with the additional 1 tablespoon of sugar. This gives the surface a nice crispy crackled finish.
- Bake in your preheated oven for about 40-45 minutes, or until the top is golden and the fruit is bubbling.
- Let cool slightly before serving topped with vanilla ice cream.
- Refrigerated leftovers will last 3 days.
Nutrition
love plums?
- Fresh Plum Frozen Custard
- Dorie Greenspan’s Dimply Plum Cake
- Ricotta Plum Cake
- Cardamom Plum Crumble Bars
Love all your recipes, especially the fruit desserts. Do you think this would work with a cinnamon or cardamom in the crust batter?
Yes, for sure!
Can I substitute another fruit?
Just about any fruit will work ~ different stone fruit, or berries.