Easy plum cobbler

This plum cobbler is a delicious, fuss-free dessert recipe made with easy-to-find ingredients. It has an irresistible combination of sweet and tart plum filling with a simple buttery cake topping.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 388kcal

Author Vandana Chauhan

Equipment

1 9x13 inch baking dish
Oven
Knife and chopping board
Whisk
mixing bowl

Ingredients

4 cups roughly chopped plums around 16 medium sized plums
2 tablespoons lemon juice
⅔ cups granulated brown sugar
2 tablespoons corn starch
1 teaspoon cinnamon powder
1 teaspoon vanilla extract
100 grams unsalted butter

Ingredients for batter

1 cup all purpose flour 120 grams
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated brown sugar
¾ cup milk

Instructions

Put sugar, corn starch, cinnamon powder, lemon juice, and vanilla extract in a pan. Mix. Add chopped plum. Mix everything. Put the pan on the stovetop and turn on the heat. Stir and cook for around 5 minutes or until the sauce starts thickening. Turn off the heat.
Preheat the oven to 180℃ (or 350℉). Keep the butter stick in a baking dish (9x13 inches). Put the dish in the oven while it's getting pre-heated. Take out the dish. Transfer the melted butter to a bowl and keep aside.
Put all purpose flour, sugar, salt, and baking powder in a bowl. Mix. Add milk and melted butter. Whisk to make a smooth batter.
Spread plum mixture in the baking dish in which the butter was melted.
Gently pour the cake batter on top. Don't mix.
Bake in the preheated oven at 180℃ (or 350℉) for around 40 minutes or until you get a golden brown top.
Serve hot or warm with a scoop of vanilla ice cream.

Video

Notes

I prefer using juicy, ripe, plums to make plum cobbler and use lemon juice to add tartness. Even overripe plums that have not gone bad can be used in this recipe. But you can use tart plums too or mix different types of plums.
Adjust the amount of sugar and lemon juice that you are adding to the filling depending on how sweet or tart your plums are.
Don't cut the plums into very small pieces otherwise, you will get a paste-like filling. The cobbler will taste better if you get small chunks of plum in every bite.
I have used very juicy plums in this recipe so there was a lot of liquid. If your plums are not juicy enough, use less corn starch.
You may also add regular white sugar instead of brown sugar.
After pouring the batter over the plums, don't mix them.
If you prefer a less baked and lighter topping then cover the baking dish with an aluminum sheet and then bake.
Instead of making this cobbler in a large baking dish, you can make mini plum cobblers by baking it in individual ramekins.
You can follow this recipe to make different types of fruit cobblers using your favorite fruit. Even berries can be used.
Instead of using cake batter as a cobbler topping, you can use biscuit dough also.
More recipe tips, tricks, and variation suggestions are shared in the post above, please follow them to make this recipe.

Nutrition