Plum Cobbler

What to do with Santa Rosa plums? One easy and absolutely delicious possibility is plum cobbler. This was so good, we’re making it again tomorrow. (Have to do something with all these plums!)

Plum Cobbler Recipe

  • Yield: Serves 6.

Ingredients

  • 3/4 cup plus 2 Tbsp (170 g plus 30 g) of white sugar
  • 10 fresh plums (we use Santa Rosa), sliced and seeded - about 4 cups
  • 2 Tbsp corn starch
  • 1/4 teaspoon ground cinnamon
  • 1 cup (110 g) all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (50 g) butter
  • 1/4 cup (60 mL) milk
  • 1 egg, lightly beaten

Method

1 Preheat oven to 350°F (175°C).

2 In a large bowl, combine 3/4 cup white sugar, plums, cornstarch and cinnamon. Place the fruit mixture in a 2-quart casserole.

3 In a medium bowl, combine the remaining 2 Tablespoons of sugar, flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

4 Drop batter on fruit, or if desired, spread batter in stripes. Bake in a 350°F oven for 35 minutes.

Serve with whipped cream (optional).

Adapted from a recipe from the Sacramento Bee who got it from the California Tree Fruit Agreement.

15 Comments

  1. Jacque

    This plum cobbler is delicious and EASY! It is my new favorite dessert recipe for summertime, when plums are plentiful. Thanks!

  2. Sandy

    This recipe is GREAT!!! I had to make it at least 5 times in one week (when my dad brought home a bucket of plums). Everybody loved it, and all of my relatives kept raving about it!!

  3. Tim

    This turned out really well. We had some store-bought plums that were going to go to waste; I searched plum recipes and found this one, for which we had all the ingredients on-hand. (I substituted arrowroot for the corn starch.) I knew it was good when my wife asked for a second helping. She suggested cutting the plums into smaller pieces, instead of slices, and I agree that would probably make it even better. (She also said parboiling the plums would help.) The batter worked great for me, although a conventional pie dough would also be delicious.

  4. joe

    I have big crop of plums. My question is how do you get the pit out?

    We just use a paring knife and cut slices around the pit. ~Elise

  5. Janet

    Out of this world! We have 4 plum trees so I went searching for something to make! My husband is one of the pickiest people in the world and he loved it, that’s saying a boat load! He generally will not even taste something as different as plum cobbler, sure did surprise me! I would make this again and again. I have already passed this recipe on. I made this as 9:30 PM and couldn’t wait to eat a piece while it was hot, before going to bed, which I never eat that late! My compliments to you Elise!!!

  6. Patty

    This Plum Cobbler was very good, I and my family enjoyed every bite! Tip though, the dough is too hard when mixed (as noted by the first commentor on this page) so I added an extra 1/3 – 1/2 cup of milk to thin it in order to spoon it on top of the fruit mixture. Also, it is a little too sweet for my taste, I think the recipe could be cut to 1/2 cup of sugar or even less and taste great as the plums do have some sweetness themselves. One more thing, I used a pinch more cinnamon (maybe 1/2 tsp instead of 1/4 tsp) b/c I love cinnamon, yum!

  7. Arlene Montgomery

    My husband and I loved it. I had to use plums that were soft and hard to slice without turning them to mush. Made no dif. Suprised it tasted a little tart like rhubarb. Used Splenda. I’ll make a more tender dough next time that’s all. Hope I can get more plums!

  8. Maxine

    This cobbler was positively amazing. I used about six cups of plums instead of the four, so it required about ten extra minutes of bake time. The final result was more pleasing only to the tongue than to the eye. A grade A recipe, hands down!

  9. Judy

    This recipe was very easy to make. The only question I had was, “should I omit some of the juice?”

    My Santa Rosa plums were smaller and it took 18 to make 4 cups. They were very juicy and I left all of the juice in. It looked like plum soup before baking. It’s cooled now and still very loose, so I put it in the refrigerator and hope it will set up more. It smells wonderful, I hope the taste is as good.

    By the look of it, I will remove some or possibly all of the juice next time. I just wish the recipe would note the proper amount to leave in (if any).

    The corn starch should help thicken up the juices. Fruits completely vary in their water content, so it’s hard to give precise directions when it comes to the juices. If it’s still terribly runny when done, you can lower the temp to 300 and let it cook longer, until more of the moisture evaporates. Also, as long as the cobbler is warm, it will likely be runny. But you use the cobbler crust when you eat it to absorb some of that liquid. When completely cooled, it should be much less runny. ~Elise

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