Plum Cobbler Recipe
This cozy Plum Cobbler Recipe is everything a late-summer dessert should be—juicy fresh plums, a golden biscuit topping, and that old-fashioned, baked plum dessert smell that brings everyone into the kitchen.
Some recipes are “projects.” This one is more of a “come as you are” dessert. It’s simple, rustic, and forgiving—exactly the kind of fruit cobbler I like to slip into the oven while I’m finishing dinner or chatting at the kitchen island. If you’ve got a bowl of fresh plums sitting on the counter and a stick of butter in the fridge, you’re already halfway to a beautiful homemade cobbler.
I grew up with peach and blackberry cobblers at every church picnic, but plums didn’t show up on our dessert table until I was in my 30s. Once I tried a plum dessert recipe, I wondered where it had been all my life. Plums bake up jammy and tart-sweet, with this lovely ruby color that makes the whole pan look like a sunset. And honestly, that color alone makes this a very pretty summer dessert for guests.
Why You’ll Love This Plum Cobbler Recipe
- Uses simple pantry ingredients you probably already have
- Celebrates fresh plums at their peak flavor and color
- Easy cobbler recipe—no mixer and no fancy skills needed
- Comforting rustic fruit cobbler that feels like a hug in a bowl
- Not overly sweet; the tart plums really shine
- Flexible—works with different types of plums and other fruits
- Perfect family dessert recipe for weeknights or Sunday dinner
- Great make-ahead baked plum dessert for holidays or potlucks
- Delicious warm with ice cream, cold for breakfast (I won’t tell)
Ingredients
Let’s walk through what you’ll need for this simple plum cobbler recipe. Nothing wild here—just real ingredients coming together in a very cozy way.
Plum Filling
- 6 cups sliced fresh plums (about 2 pounds, pits removed)
- 1/2 cup granulated sugar (use 2/3 cup if your plums are very tart)
- 2 tablespoons light brown sugar, packed
- 2 tablespoons cornstarch (for thickening the juices)
- 1 tablespoon fresh lemon juice (brightens the flavor)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional but lovely)
- Pinch of salt
Tips for the plums:
Use ripe but still slightly firm plums—if they’re very soft, they’ll turn mushy. You can use red, black, or a mix of plums. A mix actually gives you a deeper, more interesting flavor in your fruit cobbler.
Cobbler Topping
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole milk (or 2% in a pinch)
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted and slightly cooled
A quick note on the topping:
This is the classic, traditional cobbler recipe style topping—soft and biscuit-like with a crisp edge. If you like a thicker layer, you can increase the topping recipe by 50% and add a few more minutes to the bake time.
Directions
You know what? This looks like a lot written out, but once you start, it moves along quickly. Turn on a podcast, preheat the oven, and you’ll be ready to bake before the first ad break.
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Preheat the oven
Preheat your oven to 375°F (190°C). Lightly butter a 9×9-inch baking dish or a similar 2–2.5 quart baking dish. A glass or ceramic dish works especially well for this oven baked cobbler. -
Prep the plums
Wash the plums well, then slice them—no need to peel. Remove the pits and cut into wedges about 1/2 inch thick. If your plums are very juicy, keep a paper towel or clean kitchen towel nearby for drips. -
Make the plum filling
In a large bowl, combine the sliced plums, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Gently toss until the fruit is evenly coated and the cornstarch disappears. The mixture should look glossy and a little syrupy. -
Add the filling to the baking dish
Pour the plum mixture into your prepared baking dish, making sure it spreads out in an even layer. Use a spatula to scrape out every last bit of that sweet-tart syrup—there’s a lot of flavor in there. -
Start the cobbler topping
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. This step helps keep the topping light; don’t skip the whisking if you can help it. -
Finish the topping batter
Add the milk and vanilla to the dry ingredients and stir just until combined. Gently stir in the melted butter until the batter is smooth and thick, kind of like a loose biscuit dough or thick pancake batter. Try not to overmix; a few tiny lumps are fine. -
Top the plums
Drop spoonfuls of the batter over the plums, leaving a few small gaps so the fruit can peek through. The batter will spread as it bakes, so don’t worry if it doesn’t cover every inch perfectly. That’s part of the rustic charm of a homemade cobbler. -
Bake the cobbler
Bake for 35–45 minutes, until the topping is golden brown and the plum filling is bubbling around the edges. If the top is browning too fast, tent it loosely with foil for the last 10 minutes. You’ll know it’s done when a toothpick inserted into the topping comes out clean or with just a few moist crumbs. -
Cool slightly and serve
Let the cobbler rest for at least 15–20 minutes. This helps the juices thicken so your servings aren’t too runny. Serve warm, with vanilla ice cream, whipped cream, or a drizzle of heavy cream if you’re feeling old-school.
Servings & Timing
- Yield: About 6–8 servings
- Prep Time: 20 minutes
- Bake Time: 35–45 minutes
- Rest Time: 15–20 minutes
- Total Time: About 1 hour 10 minutes
So yes, this is a beautiful summer dessert you can comfortably start after dinner and still be eating while your coffee’s hot.
Variations
Here’s where you can have a little fun with this basic plum cobbler recipe and make it fit your family’s tastes.
- Plum Berry Cobbler: Add 1 cup fresh blueberries or blackberries to the plum mixture for extra depth and color.
- Gluten-Free Plum Cobbler: Use a good 1:1 gluten-free baking flour blend in place of the all-purpose flour.
- Almond Plum Cobbler: Replace 1/4 cup of the flour with finely ground almonds and add 1/2 teaspoon almond extract to the topping.
- Low-Sugar Version: Reduce the sugar in the filling by 2–3 tablespoons and use a sugar substitute that bakes well in the topping.
- Spiced Fall Cobbler: Add a pinch of ground cloves and a bit more cinnamon, and serve this plum dessert recipe in early fall with cinnamon ice cream.
- Plum Peach Combo: Mix equal parts sliced plums and peaches for a gorgeous, fragrant fruit cobbler.
Storage & Reheating
One of my favorite things about this dessert with plums is how well it keeps. It’s almost better the next day, once the flavors settle down and marry a little.
- Room Temperature: Let the cobbler cool completely, then cover the dish with foil or plastic wrap. It can sit at room temperature for up to 8 hours.
- Refrigerator: Store leftovers in an airtight container (or covered baking dish) in the fridge for up to 4 days.
- Freezer: For longer storage, scoop portions into freezer-safe containers and freeze for up to 2 months. The topping softens a bit, but the flavor is still wonderful.
To reheat:
- Single servings: Microwave for 30–45 seconds, just until warm.
- Larger portions: Cover the baking dish with foil and warm in a 325°F oven for 15–20 minutes.
If you like to plan ahead, you can assemble the plum filling a few hours in advance and keep it in the fridge. Right before baking, stir, add to the dish, mix the topping, and bake. I don’t recommend adding the topping and then chilling for hours, since the baking powder can lose some of its oomph.
Notes
- On sweetness: Plums can really vary. Taste one before you start. If it makes you pucker hard, go toward the higher sugar range; if it’s already very sweet, you can hold back a bit.
- Thick vs. saucy: If you prefer a thicker, almost jam-like filling, you can increase the cornstarch to 3 tablespoons. For a more spoonable, saucy cobbler, stick to 2 tablespoons.
- Spice balance: Cinnamon pairs beautifully with plums, but don’t go overboard or it will mute the fruit. You can skip the nutmeg if you’re sensitive to it; the cobbler will still be lovely.
- Pan choice: A shallow, wider dish gives you more golden topping in every scoop. A deeper dish gives a more “stewed fruit” feeling with pockets of topping. Both work—just keep an eye on the bake time.
- Let it rest: I know it’s hard, but that 15–20 minute rest time really helps set the juices. If you serve it straight from the oven, it’ll be more like plum soup with biscuits. Tasty, but messy.
- Serving suggestion: For a little “restaurant at home” twist, sprinkle a few toasted sliced almonds on top just before serving. They add texture and a pretty finishing touch.
FAQs
Can I use frozen plums for this plum cobbler recipe?
Yes, you can use frozen sliced plums; don’t thaw them first, but add 1 extra tablespoon of cornstarch to help with the extra moisture and bake toward the longer end of the time range.
Do I have to peel the plums?
No, and please don’t—the skins add color, flavor, and texture to this baked plum dessert. They soften nicely in the oven.
Can I make this plum cobbler dairy-free?
Yes. Use a plant-based butter and a non-dairy milk (like oat or almond). Just choose unsweetened versions so the cobbler doesn’t end up too sweet.
Why is my cobbler topping soggy?
Usually it’s from too much liquid or not enough bake time. Make sure your cornstarch is measured correctly and bake until the topping is fully set and golden.
Can I reduce the sugar?
You can cut the sugar in both the filling and topping by about 25% without hurting the texture too much. Keep in mind that less sugar means a more tart dessert with plums.
What should I serve with plum cobbler?
Classic vanilla ice cream is hard to beat, but lightly sweetened whipped cream, crème fraîche, or even plain Greek yogurt (for breakfast) are all wonderful.
Can I double this recipe for a crowd?
Yes. Double all ingredients and use a 9×13-inch baking dish. Add 5–10 minutes to the bake time and check for bubbling juices and a fully baked topping.
Is this the same as a plum crisp?
No. A crisp usually has an oat and sugar crumb topping, while this is a more traditional cobbler recipe with a soft, cake-like or biscuit-like top.
Conclusion
This Plum Cobbler Recipe is everything I love in a family dessert: simple ingredients, very little stress, and big comfort. It celebrates fresh plums in the sweetest way—jammy, tart, and tucked under a golden, buttery topping.
If you try this rustic fruit cobbler, let me know how it goes—leave a comment, share your spin (plum-berry? plum-peach?), or pass it along to a friend who always seems to have extra fruit on the counter. And if you’re on a cobbler kick now, wander through my other fruit desserts next time you’re planning a cozy, homey sweet treat.
Plum Cobbler
Ingredients
- 6 cups fresh plums about 2 pounds, pits removed and sliced into 1/2-inch wedges
- 1/2 cup granulated sugar use up to 2/3 cup if plums are very tart
- 2 tablespoons light brown sugar packed
- 2 tablespoons cornstarch for thickening the juices
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg optional
- pinch salt
- 1 cup all-purpose flour spooned and leveled
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole milk or 2% in a pinch
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter melted and slightly cooled
Instructions
- Preheat your oven to 375°F (190°C). Lightly butter a 9x9-inch baking dish or a similar 2–2.5 quart baking dish. Glass or ceramic works especially well.
- Wash the plums well, then slice them—no need to peel. Remove the pits and cut into wedges about 1/2 inch thick.6 cups fresh plums
- In a large bowl, combine the sliced plums, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and a pinch of salt. Gently toss until the fruit is evenly coated and the cornstarch disappears; the mixture should look glossy and a little syrupy.6 cups fresh plums, 1/2 cup granulated sugar, 2 tablespoons light brown sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, pinch salt
- Pour the plum mixture into the prepared baking dish, spreading it into an even layer and scraping in all the juices.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon for the topping.1 cup all-purpose flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon
- Add the milk and vanilla to the dry ingredients and stir just until combined. Gently stir in the melted butter until the batter is smooth and thick, like a loose biscuit dough or thick pancake batter. Do not overmix.1/2 cup whole milk, 1 teaspoon vanilla extract, 6 tablespoons unsalted butter
- Drop spoonfuls of the batter over the plum filling, leaving small gaps so some fruit can peek through. The batter will spread as it bakes, so it does not need to cover every inch.
- Bake for 35–45 minutes, until the topping is golden brown and the plum filling is bubbling around the edges. If the top is browning too quickly, tent loosely with foil for the last 10 minutes. A toothpick inserted into the topping should come out clean or with a few moist crumbs.
- Let the cobbler rest for 15–20 minutes so the juices thicken. Serve warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
