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Plum Cobbler Recipe
A cozy Plum Cobbler Recipe with jammy fresh plums and a buttery golden crust that tastes like late summer in a baking dish.
A Little Story Behind This Plum Cobbler Recipe
Every August, when the markets here in the Midwest overflow with fresh plums, I start craving a simple baked plum dessert that feels like home. This Plum Cobbler Recipe is my go-to: an easy fruit cobbler with plenty of juicy plums, a tender biscuit-style topping, and just enough sweetness to let the fruit shine. It’s the kind of rustic fruit cobbler you bring to the table still warm from the oven, with everyone already holding a spoon.
I first started making this plum dessert recipe when my kids were little and we were on a tight budget. Plums went on sale, I grabbed a big bag, and then I had to figure out what to do with them. You know what? That “what now?” moment turned into a family dessert recipe that stuck around for decades. It’s simple, forgiving, and feels special without fuss—very much my kind of traditional cobbler recipe.
This homemade cobbler uses everyday pantry staples, works with slightly underripe or very ripe plums, and bakes up into a bubbling, spoonable summer dessert that’s just right with a scoop of vanilla ice cream or a dollop of whipped cream. If you’ve been looking for a simple plum cobbler that doesn’t require fancy skills or equipment, you’re in the right place.
Why You’ll Love This Plum Cobbler Recipe
Let me explain why this one earns a spot in your regular dessert rotation:
- Uses fresh plums you already have – Great way to use up that big bag of plums before they get too soft.
- Easy cobbler recipe – No rolling, no chilling, no fancy pastry tools; just stir, pour, and bake.
- Perfect summer dessert – Light, fruity, and not too sweet, especially with in-season plums.
- Foolproof for beginners – The batter and filling are very forgiving; a great starter fruit cobbler.
- Flexible sweetness level – Adjust the sugar to match your plums—tart or extra ripe.
- Crowd-pleasing family dessert recipe – Warm, cozy, and familiar enough that even picky eaters say yes.
- Works with different fruits – Swap part of the plums with berries, peaches, or apricots if you like.
- Rustic, not fussy – It’s supposed to look homemade, with craggy golden peaks and bubbly edges.
Ingredients for the Best Plum Cobbler
Here’s everything you’ll need for this plum dessert recipe, plus a few tips I’ve learned over the years.
For the Plum Filling
- 6 cups sliced fresh plums (about 2–2½ pounds; any variety works—red, black, or mixed)
- Tip: Slightly firm plums hold their shape; very ripe ones give a softer, saucier cobbler.
- ½–⅔ cup granulated sugar, to taste
- Use ½ cup if your plums are very sweet; go up to ⅔ cup for tart or underripe fruit.
- 1 tablespoon fresh lemon juice
- Brightens the flavor and balances the sweetness.
- 1 teaspoon vanilla extract
- Adds warmth and rounds out the plum flavor.
- 1 teaspoon ground cinnamon
- Optional but lovely; for a lighter flavor, use ½ teaspoon.
- ¼ teaspoon ground nutmeg or cardamom (optional)
- Cardamom is especially delicious with plums if you have it.
- 2 tablespoons cornstarch
- Thickens the juices so you get a syrupy baked plum dessert instead of a watery one.
- Pinch of salt
- Just a pinch to sharpen all the flavors.
For the Cobbler Topping
- 1 cup all-purpose flour
- You can swap up to ½ cup with whole wheat flour for a slightly heartier topping.
- ½ cup granulated sugar
- Brown sugar also works and gives a deeper, caramel-like note.
- 1½ teaspoons baking powder
- Helps the topping puff up nicely.
- ¼ teaspoon baking soda (if using buttermilk; see next ingredient)
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- Salted butter works too; just reduce the salt to a small pinch.
- ¾ cup buttermilk or whole milk
- Buttermilk adds a slight tang and tender crumb; whole milk keeps it simple.
- 1 teaspoon vanilla extract
Optional for Finishing
- 1–2 tablespoons coarse sugar (like turbinado or Demerara) for sprinkling on top
- Vanilla ice cream or lightly sweetened whipped cream, for serving
Directions: How to Make This Simple Plum Cobbler
This Plum Cobbler Recipe comes together in a few easy steps. Preheat your oven and you’re halfway there.
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Preheat the oven and prep your pan.
Preheat your oven to 375°F (190°C). Grease a 9×9-inch (or similar) baking dish with butter or nonstick spray. A deep 8×8 pan also works; just keep an eye on the bubbling juices. -
Slice the plums.
Wash the plums and pat them dry. Cut each plum in half, remove the pit, then slice into wedges about ½-inch thick. No need to peel them—the skins help the color and texture of this baked plum cobbler. -
Make the plum filling.
In a large bowl, combine the sliced plums, ½–⅔ cup sugar, lemon juice, vanilla, cinnamon, nutmeg or cardamom (if using), cornstarch, and a pinch of salt. Toss gently until the plums are coated and the cornstarch disappears.- Tip: If the mixture looks very dry (some plums are less juicy), let it sit for 5–10 minutes so the fruit releases some juice.
-
Add the plums to the baking dish.
Pour the plum mixture into your prepared baking dish, spreading it out into an even layer. Try to tuck most of the skins down a bit so they don’t burn on top, but don’t stress if you miss a few. -
Mix the cobbler batter.
In another bowl, whisk together the flour, sugar, baking powder, baking soda (if using), and salt. In a measuring cup or small bowl, stir together the melted butter, buttermilk or milk, and vanilla.
Pour the wet mixture into the dry ingredients and stir just until combined. The batter will be thick, somewhere between muffin and pancake batter. -
Top the plums.
Spoon the cobbler batter over the plums in rustic dollops. You don’t need full coverage; leave some gaps so the juices can bubble up around the topping. That’s what makes a classic rustic fruit cobbler so charming. -
Sprinkle with coarse sugar.
If you’re using coarse sugar, sprinkle it over the batter. It bakes into a subtle crunchy top that’s especially nice with ice cream. -
Bake until golden and bubbly.
Place the dish on a rimmed baking sheet (for any runaway juices) and bake for 35–45 minutes, or until:- The topping is puffed and deep golden brown.
- The plum filling is bubbling around the edges and through the gaps.
- A toothpick inserted into the cobbler topping comes out mostly clean.
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Cool slightly before serving.
Let the cobbler rest for 15–20 minutes before serving. This helps the juices thicken and keeps it from being too molten-hot. Serve warm with vanilla ice cream or whipped cream—and maybe a second spoon for “just another bite.”
Servings & Timing
- Yield: About 6–8 servings
- Prep Time: 20 minutes
- Bake Time: 35–45 minutes
- Total Time: About 1 hour (plus 15–20 minutes cooling before serving)
This makes a cozy pan that’s perfect for a family dessert or a small gathering. If you’re feeding a bigger crowd, you can easily double the recipe and bake it in a 9×13-inch pan; just extend the bake time by 5–10 minutes as needed.
Fun Variations on This Plum Cobbler Recipe
Once you’ve made this once or twice, you’ll probably start playing with it—like I did.
- Plum & Berry Cobbler: Replace 2 cups of plums with blueberries, raspberries, or blackberries for a mixed-fruit cobbler.
- Almond Plum Cobbler: Add ½ teaspoon almond extract to both the filling and the batter, and sprinkle sliced almonds on top before baking.
- Gluten-Free Plum Cobbler: Use a good 1:1 gluten-free all-purpose flour blend in both the filling (for cornstarch backup) and the topping.
- Brown Sugar & Spice Cobbler: Use all brown sugar in the topping and bump the cinnamon up to 1½ teaspoons for a cozier fall flavor.
- Lower-Sugar Version: Reduce the sugar in the filling and topping by 2–3 tablespoons each and serve with unsweetened whipped cream.
- Peach-Plum Cobbler: Use half plums and half peaches or nectarines for a sunny summer dessert that still has that lovely plum tang.
Storage & Reheating Tips
One nice thing about this homemade cobbler is that it keeps pretty well—if you happen to have leftovers.
- Room temperature: Let the cobbler cool completely, then cover loosely and keep at room temperature for up to 1 day.
- Refrigerator: For longer storage, cover tightly and refrigerate for up to 3–4 days. The topping will soften but still tastes great.
- Freezer: You can freeze leftover cobbler (or a cooled whole cobbler) well wrapped for up to 2 months. Thaw overnight in the fridge.
Reheating:
- Individual portions: Warm in the microwave for 30–45 seconds until heated through.
- Whole pan: Cover with foil and reheat at 325°F (165°C) for 15–25 minutes, removing the foil near the end to freshen up the top a bit.
Make-ahead tip:
You can slice and mix the plums with sugar, spices, and cornstarch a few hours ahead and keep them in the fridge. When you’re ready, bring them to room temperature while you mix the topping and bake as directed.
Notes from My Kitchen to Yours
After making some version of this Plum Cobbler Recipe for more than twenty years, I’ve picked up a few little tricks:
- Taste your plums. If they’re very tart, add a spoonful more sugar and maybe a pinch more cinnamon. If they’re sweet as candy, you can hold back a bit.
- Let it rest. I know it’s tempting to grab a spoon right out of the oven, but that 15–20 minute rest really does help the juices thicken and deepen in flavor.
- Pan choice matters (a little). A metal pan will brown the cobbler topping faster than a glass or ceramic dish; start checking earlier.
- Don’t overmix the batter. Stir until just combined. A few small lumps are better than a tough topping.
- Ice cream is your friend. Even a slightly overbaked or extra-juicy cobbler becomes dessert perfection with a scoop of vanilla or honey ice cream on top.
And one more thing—this is a rustic fruit cobbler, not a beauty queen. If the topping is a little uneven or the juices bubble over, that usually means it’s going to taste even better.
Frequently Asked Questions
Can I make this plum cobbler with frozen plums?
Yes, you can use frozen sliced plums; don’t thaw them first, but add 1 more tablespoon of cornstarch to handle the extra liquid.
Do I need to peel the plums?
No peeling needed—plum skins soften as they bake and add great color and flavor to the dessert with plums.
Can I reduce the sugar in this recipe?
You can reduce the sugar in both the filling and topping by 2–4 tablespoons each; just know the filling may taste a bit more tart, depending on your fruit.
What kind of plums are best for cobbler?
Any firm, ripe plums work well; black plums give a deep color, while red and yellow plums add a pretty mix of sweet and tart.
Can I make this recipe dairy-free?
Yes—use a neutral oil or vegan butter for the topping and swap in unsweetened almond milk or oat milk; the texture will be slightly different but still delicious.
How do I know when the cobbler is done?
The topping should be golden and set, and the filling should be bubbling around the edges and through the gaps—if it’s not bubbling, give it another 5–10 minutes.
Can I double this Plum Cobbler Recipe?
Absolutely; double all ingredients and bake in a 9×13-inch pan, adding about 5–10 extra minutes of bake time if needed.
Is this better warm or cold?
Warm is the classic way—especially with ice cream—but chilled leftovers straight from the fridge with a cup of coffee are pretty wonderful too.
Conclusion: A Cozy Pan of Plum Comfort
This Plum Cobbler Recipe is everything I love in a summer dessert: simple, seasonal, and deeply comforting without being fussy. Fresh plums, a golden biscuit topping, and a bubbling, fragrant pan on the table—sometimes that’s all you need.
If you give this plum cobbler a try, come back and let me know how it turned out or what twists you added. And if you’re as crazy about fruit desserts as I am, you might also enjoy my peach cobbler and berry crisp next—once you start baking cobblers, it’s hard to stop.
Plum Cobbler
Ingredients
- 6 cups fresh plums sliced, about 2–2½ pounds; any variety (red, black, or mixed)
- 1/2-2/3 cup granulated sugar for plum filling; 1/2 cup for sweet plums, up to 2/3 cup for tart or underripe fruit
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract for plum filling
- 1 teaspoon ground cinnamon optional; use 1/2 teaspoon for a lighter flavor
- 1/4 teaspoon ground nutmeg or cardamom optional; cardamom is especially good with plums
- 2 tablespoons cornstarch
- salt pinch, for plum filling
- 1 cup all-purpose flour for cobbler topping; can swap up to 1/2 cup with whole wheat flour
- 1/2 cup granulated sugar for cobbler topping; brown sugar also works
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda use if using buttermilk
- 1/4 teaspoon salt for cobbler topping
- 1/2 cup unsalted butter melted and slightly cooled; 1 stick. Salted butter works if you reduce added salt.
- 3/4 cup buttermilk or whole milk buttermilk adds tang, whole milk keeps it simple
- 1 teaspoon vanilla extract for cobbler topping
- 1-2 tablespoons coarse sugar optional; turbinado or Demerara, for sprinkling on top
- vanilla ice cream or lightly sweetened whipped cream optional, for serving
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x9-inch (or similar) baking dish with butter or nonstick spray. A deep 8x8-inch pan also works; place it on a rimmed baking sheet to catch any bubbling juices.
- Wash and dry the plums. Cut each plum in half, remove the pit, then slice into wedges about 1/2 inch thick. Do not peel; the skins add color and flavor.
- In a large bowl, combine the sliced plums, 1/2–2/3 cup granulated sugar, lemon juice, 1 teaspoon vanilla extract, cinnamon, nutmeg or cardamom (if using), cornstarch, and a pinch of salt. Toss gently until the plums are evenly coated and no dry cornstarch remains. If the mixture looks very dry, let it sit for 5–10 minutes so the fruit can release some juices.
- Pour the plum mixture into the prepared baking dish and spread it into an even layer. Tuck most of the plum skins down into the mixture to help prevent burning.
- In a medium bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, baking soda (if using), and 1/4 teaspoon salt. In a separate bowl or measuring cup, stir together the melted butter, buttermilk or milk, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined; the batter will be thick and slightly lumpy.
- Spoon the cobbler batter over the plums in rustic dollops. Do not try to cover the filling completely; leave some gaps so the plum juices can bubble up around the topping.
- If using, sprinkle 1–2 tablespoons of coarse sugar evenly over the batter for a lightly crunchy, golden top.
- Place the baking dish on a rimmed baking sheet to catch any drips. Bake at 375°F (190°C) for 35–45 minutes, or until the topping is puffed and deep golden brown and the plum filling is bubbling around the edges and through the gaps. A toothpick inserted into the thickest part of the topping should come out mostly clean.
- Transfer the cobbler to a cooling rack and let it rest for 15–20 minutes to allow the juices to thicken slightly. Serve warm, on its own or with vanilla ice cream or whipped cream.
Notes
Reheating: Warm individual portions in the microwave for 30–45 seconds. To reheat the whole pan, cover with foil and bake at 325°F (165°C) for 15–25 minutes, removing the foil near the end to refresh the topping.
Make-ahead: You can mix the plums with sugar, spices, and cornstarch a few hours ahead and refrigerate. Bring to room temperature while you mix the topping, then bake as directed.
Tips: Taste and adjust sugar based on the sweetness of your plums. Do not overmix the batter to keep the topping tender. A metal pan browns faster than glass or ceramic, so start checking a bit early. This is a rustic cobbler—uneven topping and bubbly edges are normal and delicious.
