Plum Cobbler

This easy Plum Cobbler is made with fresh ripe plums in a warmly spiced filling with a tender homemade biscuit topping and a crunchy sugar finish. It’s a delicious fall dessert and a great way to use fresh plums.

Prep Time25

Cook Time45

Resting Time20

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: Fall dessert, orchard fruit, stone fruit

Servings:

Author: Sandy Clifton

Equipment

Ingredients

For the Plum Filling

8 large Fresh Ripe Plums (about 46 ounces, pitted & sliced into ½-inch pieces)
⅓ cup Light Brown Sugar packed
½ medium Apple peeled and grated
1 teaspoon Vanilla Extract
2 Tablespoons Apple Brandy* optional
3 Tablespoons Cornstarch
1 teaspoon Ground Cinnamon

For the Biscuit Topping

2 ¼ cups All-Purpose Flour spooned and leveled
½ cup Granulated Sugar
2 ½ teaspoons Baking Powder
½ teaspoon Salt
9 Tablespoons Unsalted Butter cold and cubed
¾ cup Buttermilk cold

For the Top

1 to 2 Tablespoons Buttermilk
1 to 2 Tablespoons Coarse Sugar or granulated sugar

Instructions

Preheat the oven to 375°F. Lightly grease an 8x8-inch baking dish.

Make the Plum Filling

Add the plums, brown sugar, grated apple, vanilla, apple brandy, cornstarch, and cinnamon to a large mixing bowl. Gently stir until the fruit is evenly coated.
Pour the plum mixture into the prepared baking dish and spread it into an even layer.

Make the Biscuit Topping

In a second large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pour in the ¾ cup cold buttermilk and gently stir just until the dough comes together. Do not overmix.

Add the Biscuit Topping

Take portions of dough and gently flatten them into thick discs.
Arrange the dough pieces over the plum filling, covering most of the surface while leaving a few small gaps for the filling to bubble through.
Brush the tops lightly with buttermilk and sprinkle with coarse sugar.

Bake

Place the baking dish on a rimmed baking sheet to catch any juices that may bubble over.
Bake for 40 to 50 minutes, or until the plum filling is bubbling and the biscuit topping is golden brown and cooked through.

Rest & Serve

Let the cobbler cool for about 20 minutes before serving so the filling can thicken slightly.
Serve warm with vanilla ice cream or whipped cream.

Notes

Plums: I used 8 large plums weighing about 46 ounces total before removing the pits.

Juicy Plums: Depending on how ripe and juicy the plums are, the filling may bubble over slightly. Baking the cobbler on a rimmed baking sheet will catch any drips.

*Apple Brandy: Substitute applejack, cognac, pear brandy, apple pie moonshine, apple cider, or grape juice, or simply omit it.

No Pastry Cutter: Use two forks to cut the butter into the flour mixture, or pulse the flour mixture and butter briefly in a food processor before transferring it to a bowl and adding the buttermilk.

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