Plum Cobbler
This cozy Plum Cobbler is a rustic, late-summer dessert with jammy, tart-sweet plums under a golden biscuit-style topping. Simple pantry ingredients, big comfort, and perfect warm with ice cream.
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.
Notes
Plums can vary in sweetness; taste and adjust the sugar as needed. For a thicker, more jam-like filling, increase the cornstarch to 3 tablespoons; for a saucier cobbler, keep it at 2 tablespoons. A shallow, wider dish yields more golden topping in every scoop, while a deeper dish gives a more stewed-fruit feel. Let the cobbler rest before serving so the juices can set. Store leftovers covered at room temperature for up to 8 hours, then refrigerate up to 4 days. Reheat single servings in the microwave for 30–45 seconds, or larger portions covered at 325°F for 15–20 minutes. For a restaurant-style touch, sprinkle toasted sliced almonds on top just before serving.
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