Plum Cobbler
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This plum cobbler is sweet and a little bit tart, with a delicious buttery topping. The best part is, it’s cobbled together for the perfect bite every time.
What I love about a cobbler is how effortless it feels. The fruit gets layered into the bottom of a baking dish, the drop-biscuit topping is spooned right over top, and everything bakes together into a rustic, bubbly dessert that’s nearly impossible to mess up. It all comes together in one pan with about 15 minutes of prep, which means you’re never far from a perfect summer dessert.
I’ll happily serve this warm with a scoop of vanilla ice cream for dessert, but I won’t pretend I haven’t enjoyed it the next morning with a cup of coffee, too. Cobbler is wonderfully unfussy like that.
What type of plums should I use?
This plum cobbler recipe calls for 8 cups of sliced plums, so depending on the size of the fruit, that would be about 12 plums.
I tested this recipe with fresh yellow plums, which have an amber interior; however, you can use whatever variety is available to you. The nice dark purple plums will give you the beautiful gem color for this dessert, while the yellow plums will produce what you see in the pictures. Red plums have bright reddish insides, so they will add a nice pop of color, too!
How should I store plum cobbler?
I cover the baking dish lightly with parchment paper or aluminum foil and leave it on my counter. It never lasts more than a few days (it tastes too good), and it stays nice and tender. A quick zap in the microwave warms it right up.
Plum Cobbler Recipe
Ingredients
- 8 cups quartered plums (see notes)
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon vanilla
Cobbler Topping
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 8 tablespoons butter
- ½ cup milk
- Whisked egg white + coarse sugar (to brush on the cobbler)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan with butter. In a large bowl, mix the plums, sugar, flour, and vanilla and then transfer them to the baking dish.8 cups quartered plums, ¼ cup all-purpose flour, ½ cup granulated sugar, 1 tablespoon vanilla
- In a medium-sized bowl, whisk the flour, sugar, baking powder, and salt. Add the butter and work it into the flour with your fingertips or a pastry cutter until it is dry and crumbly. Add the milk and mix just until it forms a dough.1 ½ cups all-purpose flour, ⅓ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon sea salt, 8 tablespoons butter, ½ cup milk
- Flatten out small handfuls of the dough and arrange them on top of the plums. If you'd like, brush a little whisked egg white on top of the cobbler and sprinkle it with coarse sugar.Whisked egg white + coarse sugar
- Bake the plum cobbler for 45-55 minutes, until the cobbler topping is golden and a toothpick inserted into the center of the topping comes out clean. Let the cobbler rest for 10 minutes before serving it.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
The crust was fantastic! This is going to be a new breakfast staple.