Plum-ish cobbler

All spring I complained about the abundance of citrus, and longed for the first bite of stone fruit. Now, I’m swimming in peaches, nectarines, plums, pluots and apriums. I’ve sliced ’em and eaten them fresh; I’ve soaked them in wine, and covered them with honey whipped cream.

They keep showing up in my CSA boxes.

So I made a cobbler.

I’ve always loved fresh peach cobbler, and covet a good blackberry cobbler, but I think this one takes the cake (pun intended). It marries the texture of the peach with the tartness of the berries, but the plums* also have a character all their own.

*I had a mixture of plums, pluots and apriums on hand, but any plum or plum hybrid will taste good tossed in sugar and covered in a buttery batter!


  • 8-10 fresh plums/pluots/apriums (enough to fill a little over 4 cups when sliced)
  • 3/4 cup, plus 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1/4 cup milk
  • 1 egg, lightly beaten


Preheat oven to 350°F.

Halve and seed fruit; slice to 3/8- or 1/2-inch thick. (Note: This is a great use of over-ripe fruit, though it can be difficult to handle if it’s too soft.) Coat the fruit in a mixture of 3/4 cup sugar, cornstarch and cinnamon, and spread in the bottom of a 13″x9″ pan—or, do as I did and split the mixture into two small cake pans so it’s easier to share.

In another bowl, combine the rest of the sugar with the flour, baking powder and salt. I like a doughy cobbler, so I cut in the softened butter, but If you prefer more of a crumble, cut in cold butter with a fork or your fingers until course crumbles form. Lightly stir in the milk and egg to moisten.

Gently spread the batter or sprinkle the moistened crumbles over the top of the fruit mixture. Bake for 35 minutes. Serve warm, with a scoop of vanilla ice cream if you dare.

If you try this with a different fruit mixture, please report back!

7 Responses to “Plum-ish cobbler”

  1. jax
    August 17, 2011 at 1:09 am #

    what kind of wine did you soak them in?

    • james
      August 17, 2011 at 5:26 pm #

      I soaked them (along with peaches, apricots and nectarines) in a sweet riesling – even if the fruit is sweet, you may want to add a little sugar. Cover and put in the fridge for a couple of hours and you’re set!

  2. Martha
    August 18, 2011 at 4:09 am #

    What beautiful plums! I’ve just marathoned through your blog and it’s gorgeous. I’ve got some peaches and blueberries that I think will be getting a similar treatment tomorrow.

    • james
      August 18, 2011 at 4:30 am #

      Thanks Martha! Now I’m curious: are you thinking of combining the peaches and blueberry? I haven’t seen that done before, but that might just work…

  3. Martha
    August 18, 2011 at 4:34 am #

    Totally! I’ve made peach-blueberry jam before and it was awesome.

  4. Sarah
    August 18, 2011 at 3:05 pm #

    This looks devastatingly good…perfect for the fruits I keep buying at the farmer’s market and can’t eat fast enough!

    • james
      August 18, 2011 at 3:34 pm #

      That was my inspiration, Sarah! I still have plums in the fridge – I’m thinking of trying a plum butter recipe…

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