Plum Cobbler

This easy plum cobbler recipe is a cozy, satisfying dessert that requires very little effort.

Juicy red plums turn jammy in the oven and are crowned with a golden, buttery biscuit topping that comes out slightly crisp on top.

What makes this cobbler stand out is the combination of almond extract and orange zest, which makes this fruity dessert smell and taste more special than your average fruit cobbler.

What is a Cobbler?

A cobbler is a baked dessert made of a fruit filling topped with a biscuit crust.

The top is usually sprinkled with sugar before going into the oven to bake until golden and bubbly.

The name "cobbler" supposedly comes from the appearance of the biscuit topping, which looks like a cobblestone road. Others suggest it comes from the ingredients being "cobbled" together.

Fruit cobblers have roots in early American and British baking traditions, where home cooks used seasonal fruits like plums to create hearty, simple desserts.

There are variations depending on the region:

• American-style cobblers often feature a drop biscuit topping spread over the fruit, which bakes into a fluffy or slightly crunchy layer.
• UK-style cobblers typically use a scone dough cut into rounds or dollops and placed over the fruit filling.

Cobblers are usually served warm and are often paired with custard, pouring cream, or vanilla ice cream.

Ingredients & Substitutions

I've split the ingredients into two groups: the filling and the biscuit topping.

Filling Ingredients

• Plums: I use red plums for this recipe. They're sweet, tart and juicy, with a soft texture once baked. Some red plums are red inside, and some are yellow, but either will work. Substitute with yellow or blue plums.
• Apple: A tart apple, like a Northern Spy, balances the sweetness of the plums. If you prefer a sweeter cobbler, use a Honeycrisp instead.
• Light Brown Sugar: This sugar has a mild caramel flavour and soft texture. Substitute with dark brown sugar for deeper flavour, or white sugar for a lighter flavour.
• Orange Juice: Adds a bright, citrusy note to the filling. A tiny splash of orange extract works in a pinch, too.
• Cornstarch: Thickens the fruit filling by absorbing liquid. Don't leave this out, or the filling will be too runny.
• Almond Extract: Adds flavour to the filling. Substitute with vanilla extract, if desired.
• Allspice: This is a single spice that tastes like a combination of cinnamon, nutmeg, and cloves. If you don't have allspice, you can make a quick ground allspice substitute blend instead.

Biscuit Topping Ingredients

• All-Purpose Flour: Gives the topping its structure. I haven't tested this recipe with other flours.
• Baking Powder: Helps the topping rise. Don't leave this out.
• Salt: Omit the salt if you're using salted butter.
• Light Brown Sugar: This sugar has a mild caramel flavour and soft texture. Substitute with dark brown sugar for deeper flavour, or white sugar for a lighter flavour.
• Almond Extract: Adds flavour to the topping. Substitute with vanilla extract, if desired.
• Orange Zest: Adds fresh orange flavour and smells amazing while baking (optional).
• Unsalted Butter: Use cold butter for best results. If you only have salted butter, omit the added salt in the topping.
• Whipping Cream: I use 35% whipping cream. Heavy cream also works. While full-fat milk can work in a pinch, the topping won't be quite as soft and fluffy.
• Coarse Sugar: Sprinkle on top of the biscuit topping for sparkle and crunch (optional).

Why I Make This Recipe

I love a cozy, warm dessert, and cobblers are one of the easiest cozy dessert recipes that you can make.

Cobblers and crisps are my go-to desserts because they're so simple to make, yet taste just as delicious as pie (without nearly as much effort!). I'd rather make apple crisp over apple pie any day.

I've used red plums in this recipe, which are usually available in my area from late summer into early fall. If you can't find red plums, yellow or blue plums should also work just fine.

For this recipe, I've added warm, comforting flavours that help transition my seasonal desserts from summer into fall. Orange, allspice and almond bring out the natural sweetness of the plums, while tasting bright and warm all at the same time.

Note that since the plums are baked and will break down in the oven, this recipe is a good option if you're looking for something to make with overripe plums. The texture of the filling will just be very soft.

How to Make Plum Cobbler

There are two main components to this plum cobbler recipe: the fruit filling and the biscuit topping.

Making the Fruit Filling

Start by slicing the plums and chopping the apple. Add them to a large bowl, along with the brown sugar, orange juice, cornstarch, almond extract, and allspice. Stir to combine, then spoon it onto your cast iron skillet or baking dish.

Making the Biscuit Topping

Making the biscuit dough is easier than it looks. The key is keeping your butter cold right up until you add it in.

Step 1: Grate cold butter into flour.

Step 2: Rub the cold butter into the flour with your fingers, or use a pastry cutter.

These cold bits of butter are key to creating a flaky biscuit topping!

When you start to rub the butter into the flour, try to work quickly. You don't want the heat of your hands to melt the butter, and you don't want to overwork the dough.

Once you have a sandy texture, you're ready to move on to the next step.

Step 3: Add the orange zest, baking powder, salt, sugar, and almond extract.

Step 4: Stir in the cream and stir just until the dough becomes moistened. If you overmix the dough, you'll end up with a tough biscuit topping.

How to Assemble and Bake the Cobbler

To assemble this plum cobbler, top the fruit with loose clumps of the biscuit topping. Try to leave some gaps so the fruit can bubble through. Lastly, sprinkle everything with coarse sugar.

If you don't have coarse sugar, you can leave it out. I just like the sparkle and crunch that it adds to the cobbler topping.

The cobbler takes 40-45 minutes to cook through at 375°F.

Serve With

This plum cobbler is delicious with a scoop of vanilla ice cream. It's also good with whipped cream the next day, when served at room temperature. I've even eaten it with a dollop of Greek yogurt for breakfast!

Meanwhile, my friends in the United Kingdom prefer a nice custard to serve alongside their cobbler, which is also very tasty.

How to Store Leftovers

Let the cobbler cool completely before storing. Cover it tightly with plastic wrap, or transfer it to an airtight container, and keep it in the fridge for up to 4 days.

Reheat individual portions in the microwave, or warm the whole dish in a 350°F (175°C) oven until heated through. Just make sure to put the cobbler in a baking dish first if you had moved it to an airtight container.

I don't recommend freezing this cobbler, as the topping tends to turn soggy once thawed.

Frequently Asked Questions

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