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Why do the directions refer to a different recipe? I love the first recipe because of the simplicity of ingredients.
Hi Linda, the only difference between this recipe and the one I originally posted in 2005 is that it has a teaspoon of orange zest in the filling. Everything else is the same. I updated the photos.
I’ve been making this recipe for years and it is always a hit. I freeze plums during summer so I can enjoy during winter. I increase corn starch so not too loose.
This was fabulous! I didn’t have enough plums so I used a few peaches that were getting a bit old, and I only had enough for a half-recipe but it was a hit. My husband & I ate it all straight away. Thank you!
I made this today, and it was delicious! I used yellow plums with a few red ones thrown in because that’s what I had, and I used half sugar, half honey rather than just sugar. And I put in a dash of nutmeg because I just like nutmeg. It turned out wonderfully! I love how the juices turned so cherry red.
Will a GF Flour work? Such as Redmill all purpose?
Hi Mik, I haven’t tried making this cobbler with GF flour, but I see no reason why it wouldn’t work fine. If you do try it that way, please let us know how it works out for you!
I am making it with Robin Hood all purpose gf flour right now! Can’t wait to test it out!!
I loved this recipe! I also added some apricots in there that I had which were getting very ripe. Turned out delicious!
I had a bunch of plums given to me so I made this cobbler. My family loved it. I am not a fan of plums, but I am going to make this recipe with some Cannes peaches. I loved the topping so I am hoping it should turn out OK.
Hi Amy, just make sure the peaches have sufficient tartness. Peaches that are sweet and tender do not do well baked.
I have golden (yellow) plums will they work as well?
Hi Carrie, the best plums for baking are tart plums. If your yellow plums are tart, they should work great!
I made this basic recipe yesterday with a few changes. My husband is borderline diabetic so I used Truvia so sweeten it. I also used a mix of black plums and apricots. I added some extra cinnamon. It was delicious.
Can I use frozen fruit? If so, should I thaw the fruit first or would that make it mushy? Also, would I need to adjust the baking time or temp?
Hi Wen, well cooking the plums will make them mushy anyway, so you could easily use frozen fruit. I would defrost them first. Don’t know about the adjustment of cooking time. My guess is that if you defrost the fruit it won’t make a difference.
I made this tonight as I was gifted with several pounds of Santa Rosa plums. It was wonderful, albeit still tart, even without reducing the sugar. It was a big hit with my dad and husband and requests for more were had. The biscuit topping was such a wonderful compliment and I see that working really well with a strawberry shortcake. Next up, plum preserves for the remainder of my time off! Thanks so much for a fantastic recipe! Always my favorite food blog, Elise! :)
Thanks Kendra, I’m so glad you liked the cobbler! The biscuit topping would work great with strawberry shortcake too.
No Santa Rosa plums here in Utah, at least not at local stores, so just used “Red Plums” (that’s what the sticker said). ;0 Being a single guy, I made a half recipe and, even though I forgot the sugar in the batter, it was terrific!
Thanks for your recipes, Elise – I always appreciate the focus on fresh food and the variety of things you cook (although when you have four plum trees, there may be a lot of plum-centered desserts for a while!).
I would love to see pictures of the different varieties you mention to get a better idea of what they are like. Depending on where readers are, it might help them find the closest equivalent (I am in France, close to Geneva and we have great fruit and vegetables from the garden and the market, but they’re not always the same varieties, ah the joys of “yes, it’s similar” and “not the same but close” cooking!).
Plus your photos are scrumptious and I love to eat with my eyes!
I love Santa Rosa plums for in-hand eating. They are my favorite. I made a plum cobbler a few months ago that had 2/3 of a cup of marzipan mixed into the biscuit topping (no egg) and it was delicious (I’m also a big fan of marzipan). It also called for baking the plum filling for an hour and then letting it cool while making the topping. I am going to have to give your recipe a try. You can never have too many cobbler recipes.
I don’t know if we are allowed to post links here but if you are interested in that recipe (from cooking.com), here is the link:
What other fruits can be used instead of plums? I am from India. Would like to try out with some local fruit available. This might be a dumb query… Apples or banana? Thanks!
Hi Jenie, I’ve never heard of making cobbler with banana (though I wouldn’t be opposed to it). You can make cobbler with any stone fruit (apricots, yellow peaches, cherries), just make sure the fruit isn’t too sweet to begin with. You can also make cobbler with apples. See our apple cobbler here: http://www.simplyrecipes.com/recipes/apple_cobbler/
I want to make this plum cobbler, never made a cobbler, so might be dumb question – but do you peel the skin of the plums to make the cobbler or just live skins on! Thank you, Juanita:)
No, just leave the skin on Juanita!
just out of curiosity for the person who suggested parboiling the plums – what woudl the benefit of that be?
Scrumptious! This recipe came in handy for surprise plums, I made some changes of my own and we all enjoyed it here. Thanks!
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 instant tapioca or cornstarch 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
This was awesome. Am new at baking but this was really easy and tasted wonderful.