Easy Plum Cobbler
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This Plum Cobbler is a quick and easy dessert made with sliced fresh plums and warm spices. When baked, it creates a delicious, juicy filling with a flaky, pillowy cobbler topping. And it is scrumptiously yummy!
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What I Love About This Cobbler
This quick and easy plum cobbler is inspired by our always-popular and equally simple plum cake. I adore the spices and sweet slices of plums in that recipe that will now live in this sweet and simple dessert.
It’s cobbler season, and while I love our skillet peach cobbler and blueberry cobbler, I had a refrigerator full of plums and a craving for a sweet treat.
Thus, this deep-dish cobbler! It’s so delicious that I couldn’t wait to share it with you.
There are many varieties of cobbler, from sweet to savory. Some are similar to a Pandowdy, which uses pieces of pie crust dough pressed into the fruit, and some have drop biscuit toppings, like this skillet dessert.
Are you ready to make a skillet plum cobbler? Here’s what you need!
Ingredients
You will find ingredient measurements in the recipe card below, but here is a list of what you need:
For the filling
- Fresh plums: I used a variety of plums I had lingering in my refrigerator, including Italian plums, which I used in my plum chutney. Slice unpeeled plums thinly.
- Brown sugar: Both light and dark brown sugar work equally well.
- Cornstarch for thickening the juices
- Spices: Cinnamon and cardamom are a beautiful combination with plums. Feel free to substitute nutmeg if you don’t have cardamom on hand (or are not a fan). It’s also very delicious!
For the cobbler topping
- All-purpose flour, plus baking powder and salt.
- Granulated sugar
- Unsalted butter: If using salted butter, reduce the salt just a bit
- Sanding sugar (or coarse sugar) is optional for sprinkling over the topping before baking.
How to Make Plum Cobbler
Begin by preheating the oven to 375 degrees F and lightly buttering or coating a 10-inch oven-proof skillet (like a cast iron skillet) with cooking spray.
Step 1: Prepare the plums
Combine the sliced plums, brown sugar, cornstarch, cinnamon, nutmeg, or cardamom in a large mixing bowl until the plums are evenly coated. Transfer the filling to the prepared skillet.
Step 2: Make the topping
Combine the flour, baking powder, salt, and granulated sugar in a mixing bowl. Cut the butter into the flour mixture using a pastry blender, two knives, or with your fingers until it resembles a coarse meal. Add the milk and stir until the dough comes together. Transfer dollops onto the top of the plums. Sprinkle with sanding sugar, if desired.
Step 3: Bake
Bake until the top is golden brown and the filling is bubbling, about 40-45 minutes. Serve warm, topped with ice cream if desired.
How to Serve Plum Cobbler
I like to let the cobbler cool just a few minutes after it comes out of the oven, as it’s bubbling hot. But I do love to serve it while warm, especially when topping it with a scoop of vanilla ice cream. And honestly, I can’t imagine it without it!
To store leftovers, let the cobbler cool. Then, store in an airtight container in the fridge for up to 3 days.
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Plum Cobbler Recipe
Equipment
- 10-inch Cast Iron Skillet (or oven-safe skillet)
Ingredients
Plum Filling
- 7 cups fresh plums pitted and sliced pitted and sliced (about 6-8 large plums)
- 1/2 cup brown sugar packed
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg or cardamom
Cobbler Topping
- 1 ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 8 tablespoons unsalted butter cubed
- 2/3 cup milk or cream
- 1 tablespoon sanding sugar for topping (optional)
Instructions
- Preheat oven to 375°F and lightly coat a 10-inch oven-proof skillet (like a cast iron skillet) with butter or baking spray.
Make the filling
- Combine the sliced plums, brown sugar, cornstarch, cinnamon, nutmeg, or cardamom in a large mixing bowl until the plums are evenly coated. Transfer the filling to the prepared skillet.
Making the topping
- Combine the flour, baking powder, salt, and granulated sugar in a mixing bowl. Cut the butter into the flour mixture using a pastry blender, two knives or with your fingers until it resembles a coarse meal. Add the milk and stir until the dough just comes together. Transfer dollops onto the top of the plums. Sprinkle with sanding sugar, if desired.
Bake
- Bake until the top is golden brown and the filling is bubbling, about 40-45 minutes. Serve warm, topped with ice cream if desired.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This I my new favorite cobbler! Never tried one with plums and it is so good! Thanks!