Plum Cobbler
A cozy Plum Cobbler with jammy fresh plums and a buttery golden biscuit-style topping. Simple, rustic, and perfect for using up a big bag of late-summer plums.
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
Storage: Cool completely, then cover. Keep at room temperature for up to 1 day or refrigerate for 3–4 days. Freeze well-wrapped for up to 2 months; thaw overnight in the refrigerator.
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.
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.
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