Plum Cobbler

This Plum Cobbler is made of cinnamon spiced fresh plums baked with a delicious, sweet, buttermilk biscuit topping.

When you think of cobbler desserts, plum cobbler probably doesn’t come to mind. But I can assure you that sweet baked plums in a cobbler are just as delicious as the more common cobblers like peach cobbler and apple cobbler . Plums become tender, delicious, soft and juicy when baked. This is a cobbler you must try!

Ingredients needed:

fresh plums
cornstarch
granulated white sugar
vanilla extract
ground cinnamon
all purpose flour
baking powder, baking soda and salt
buttermilk
unsalted butter


How to make Plum Cobbler:
The complete, printable recipe is at the end of this post.

Adjust an oven rack to the middle position, and preheat the oven to 400℉.


PREPARE THE FRUIT:
In a large bowl, combine the plums with the cornstarch, sugar, vanilla and cinnamon. Toss well to coat. Place the plum mixture in a 9-inch deep-dish pie plate. Then place the pie plate on a foil-lined, rimmed baking sheet and bake until the fruit begins to release liquid (20 to 30 minutes).


PREPARE THE COBBLER TOPPING:
While the fruit is baking, in a large bowl whisk together the flour, ¼ cup of the sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, melted butter and vanilla. In a third bowl, combine the cinnamon with the remaining 2 teaspoons of sugar.
 
Once the fruit filling has begun to release liquid, gently stir the buttermilk mixture into the flour mixture with a rubber spatula until the dough is just combined and no dry pockets remain.
 
Remove the pie plate from the oven, and stir the fruit. Pinch the cobbler biscuit dough into 8 equal pieces and place them on top of the hot filling, spaced ½-inch apart. Sprinkle the dough with the cinnamon sugar.


Return the cobbler to the oven and baking until the filling is bubbling and the biscuits are golden brown on top and cooked through (15 to 20 minutes)

See all of that delicious, sweet plum juice? Scoop the cobbler onto a serving plate, and be sure to spoon the juices onto the plate too. 

Serve warm with a scoop of vanilla ice cream (if desired). I recommend you serve plum cobbler with ice cream, but some people prefer whipped cream with their cobbler. Enjoy!

Best Cobbler Recipes:

Easy Cherry Cobbler
Blackberry- Raspberry Cobbler
Pumpkin Pecan Cobbler
Strawberry Rhubarb Cobbler
Blueberry Cobbler




Print


Plum Cobbler


An amazing dessert using fresh, sweet plums!

Course Dessert Cuisine American Keyword cobbler, plum

Prep Time 10 minutes minutes Cook Time 1 hour hour 10 minutes minutes Total Time 1 hour hour 20 minutes minutes

Servings 8 servings
Calories 264 kcal
Author RecipeGirl.com


Ingredients FRUIT: 1¾ pounds (6 to 8) fresh plums, pitted and quartered (can leave skin on) 2 teaspoons cornstarch ⅔ cup granulated white sugar 1 teaspoon vanilla extract ½ teaspoon cinnamon COBBLER: 1 cup all purpose flour ¼ cup + 2 teaspoons granulated white sugar, divided 2 teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt ⅓ cup buttermilk 4 tablespoons (½ stick) unsalted butter, melted and cooled ½ teaspoon vanilla extract ⅛ teaspoon ground cinnamon
Instructions Adjust an oven rack to the middle position, and preheat the oven to 400℉. PREPARE THE FRUIT: In a large bowl, combine the plums with the cornstarch, sugar, vanilla and cinnamon. Toss well to coat. Place the plum mixture in a 9-inch deep-dish pie plate. Then place the pie plate on a foil-lined, rimmed baking sheet and bake until the fruit begins to release liquid (20 to 30 minutes). PREPARE THE COBBLER TOPPING: While the fruit is baking, in a large bowl whisk together the flour, ¼ cup of the sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, melted butter and vanilla. In a third bowl, combine the cinnamon with the remaining 2 teaspoons of sugar. Once the fruit filling has begun to release liquid, gently stir the buttermilk mixture into the flour mixture with a rubber spatula until the dough is just combined and no dry pockets remain. Remove the pie plate from the oven, and stir the fruit. Pinch the cobbler biscuit dough into 8 equal pieces and place them on top of the hot filling, spaced ½-inch apart. Sprinkle the dough with the cinnamon sugar. Return the cobbler to the oven and baking until the filling is bubbling and the biscuits are golden brown on top and cooked through (15 to 20 minutes) Serve warm with a scoop of vanilla ice cream (if desired).


Nutrition Serving: 1 serving | Calories: 264 kcal | Carbohydrates: 50 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 4 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 17 mg | Sodium: 225 mg | Potassium: 190 mg | Fiber: 2 g | Sugar: 36 g | Vitamin A: 544 IU | Vitamin C: 9 mg | Calcium: 82 mg | Iron: 1 mg
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