Easy Plum Cobbler Recipe

If you love a good Southern cobbler, I have just the recipe for you. This Easy Plum Cobbler Recipe is the one you need to add to your baking list soon. Fruit cobblers are always so good and this is one of my favorites.

What Makes This Cobbler So Good?

For starters, this is a delicious recipe. Cobblers are such great desserts and one I can never resist especially this Southern-style cobbler. The tender and sweet plums baked into the cobbler base are the perfect combos of flavors.

They are one of my favorite late-season summer fruits. They are my a great transition of fruits into the fall season.

Another thing to love about this recipe is that it is a really simple recipe to make. Cutting up the fresh plums is the hardest part, and even that is really simple.

This is also a healthier dessert recipe. Not only are plums a really great source of vitamin c, and one serving of this cobbler contains a serving of daily values for fruit, but it also uses whole wheat flour!

I know, I know, there is still sugar in it, but I think the good far outweighs the bad.

Last, this is easy to make ahead of time. Then right before serving, you can either heat it a touch or serve it cooled.

Not only does this make a really good dessert, but I also love it for breakfast and brunch. So, don't box this dish in!!

Ingredients

• Fresh Plums- these are the base of this dessert and where the flavor comes from. Make sure your plums are fresh and tender. If they are not ripe yet, place them in a brown paper bag, roll down the top, and let them ripen for a day or 2. This is a recipe that calls for fresh fruit, so use them here! If you are lucky enough to have plum trees or access to them, use it!!
• Granulated Sugar- You will need to sweeten the plums, but also in the cobbler batter. I used white sugar in this recipe, but you could also use brown sugar or even coconut sugar. While the recipe calls for almost a cup of sugar, you can always reduce this depending on the sweetness of your plums.
• Whole Wheat Flour- This is a 100% whole wheat flour recipe. I like to use whole wheat pastry flour, but if you want, you can also use any whole wheat flour you love. Also, if you aren't into whole wheat flour, this recipe is so easy to swap to all-purpose flour instead. Whole wheat is such a great source of dietary fiber.
• Baking Powder and Soda- I use both to leaven this recipe.
• Buttermilk- You can use regular milk if you can't get buttermilk, but I really prefer buttermilk!
• Butter- this is melted for the recipe, so easy to incorporate.
• Vanilla- it only takes a touch, but it is well worth it.
• Optional- Lemon juice. I see recipes that use this, and if you choose to, add in 1 tablespoon. I do not feel like it is necessary for this recipe though.

How To Make

The first thing to do is heat oven. You want to have it hot and ready to go as soon as your finish the cobbler.

Start by cutting your plums into wedges. I do not by cutting the plum all the way around, starting at the top of the plums and cutting from top to bottom, then back to the top. Twist the plums gently to open them.

Once they are open, remove the pit from the side it is still in. Then cut each side into 2-3 wedges. So, each plum will give me 4-6 wedges. My plums were a smaller size, if your plums are larger, cut them into more wedges.

Then move them to your baking dish, and sprinkle with a few tablespoons sugar. I used a cast-iron skillet, but you can use whatever you like!

In a medium bowl, combine all your dry ingredients. Then in another small bowl, add in the wet ingredients and mix. Add those to your flour mixture and mix well. This can also be done in a food processor if you prefer. Make sure when you are mixing the batter, you need to use a rubber spatula to wipe down the sides of your mixing bowl so everything is mixed in well.

Pour it over the fruit mixture in your baking dish and sprinkle the cobbler topping with the remaining tablespoons of sugar.

Bake the cobbler until it is golden brown and the plums are tender.

Notes

As noted above, it is essential to use ripe plums. If your plums are not ripe, your cobbler will just not be as good. So, take the time to choose a great, juicy plum .

While I made this in a larger baking dish, this can also be made in individual ramekins as well. This recipe will make 6- 6-ounce ramekins if you are making them.

If you are making this for a family get-together or dinner party, just double the recipe. Use a large bowl for mixing, and 2 baking dishes instead of one. It is really easy to double!

I used granulated sugar to top the cobbler batter before baking. This gives it a crispy sweet crust that I just love. If you want to get a little fancier, you can always sprinkle it with caster sugar as well. This will create an even better crisp on the top.

While the cobbler is amazing on its own, my husband loves it topped with a scoop of vanilla ice cream, or 2. I also love it with creme fraiche as well! You can also whip heavy cream into whipped cream for topping too

Can you use any other fruits besides plums?

You can! I love to blend my cobblers with different fruits. Nectarines, peaches, and most berries make excellent fillings for cobblers. Let your imagination go when it comes to this! The flavor changes depending on the type of fruit you use, but I promise it is hard to go wrong!

Do I have to use whole wheat pastry flour?

You really can use any type of whole wheat flour you like. I generally use whole wheat pastry flour as it is lower in protein and creates a more tender cobbler batter, but you can use any type you like.

How long will this cobbler stay good for?

Wrapped tightly and refrigerated, it will hold well for at least 3 days. I cannot give the exact number here because my family eats it so quickly!

Other Fruit Recipes

• Strawberry Sugar Cookie Bars
• Roasted Strawberry Cake With Lime Buttercream
• Healthier Fruit Pizza
• Creamy Lemon Mascarpone Dip
• Lemon Chiffon Layered Cake
• Apple Cinnamon Layered Cake
• Nectarine Cobbler

• Desserts