This plum cobbler is a celebration of ripe summer fruit. So easy to put together and tastes divine! Serve it with a scoop of vanilla ice cream or whipped cream for a beautiful summer dessert.
Plums have got to be one of the most under appreciated summer fruits yet they are inexpensive, accessible and taste delicious when ripe! My grandparents grew a lot of fruits and vegetables in the summer with various success. The only fruit trees that never failed were plum trees.
Every summer my mother and grandmother were left with buckets of plums to preserve, which they usually turned into plum jam, baked into pies and mixed into breakfast porridges.
The jam was delicious, however I still have an aversion to it, possibly due to the abundance and the enthusiasm with which my mum fed it to me and my brother.
I do enjoy eating plums and I love to bake with them. My yellow plum and blueberry galette is one of the first recipes I shared here.
My favourite plum variety is often called Italian Prune Plum. They are smaller in size and oval in shape with dark, almost purple skin and amber flesh. They are sweet and delicious and they turn a vivid red colour when cooked. This plum tarte tatin was made using Italian plums.
Plum Cobbler Recipe
My husband is a huge pie fan but I myself prefer cobblers and crisps. They are easier to make and I enjoy the topping much more than the traditional pie crust.
The cobbler recipe I am sharing today is a variation on my rhubarb cobbler, which is a winning recipe. I absolutely adore the scone like topping, which gets scooped on the ripe plums mixed with sugar and a touch of flour for thickening.
I also added a dash of creme de cassis (blackcurrant liqueur) to the plums for a special touch. Any berry liqueur will work here. I think using a blackberry flavour (creme de mure) will be especially delicious.
The topping is a simple combination of flour, sugar, baking powder and cold butter cut into it, then mixed with oats and milk. To introduce more texture I’ve added a handful of walnuts. If you don’t like walnuts, almonds will also be a nice touch.
How to serve fruit cobblers
Without a doubt adding a small scoop of vanilla ice cream on top of a warm cobbler is my favourite way of enjoying this summer treat.
You can replace ice cream with whipped cream if you are not a fan of the hot and cold combination. Adding sweet and rich whipped cream brings a touch of luxury to this simple and earthy dessert.
More favourite summer fruit desserts:
- Wild Blackberry Pie
- Summer Peach Cake with Red Berries
- Almond Raspberry Cheesecake Bars
- Cherry and Apricot Cake
- 750g/4 cups Italian plums
- 200g/1 cup brown sugar
- 3 tbsp flour
- 2 tbsp creme de cassis optional
For the cobbler topping
- 120g/1 cup all purpose flour
- 1 ½ tsp baking powder
- 50g/1/4 cup granulated sugar I used Demerara sugar
- ¼ tsp salt
- 120g/1/2 cup cold butter
- 50g/1/2 cup oats not instant
- 30g/1/4 cup walnuts chopped, optional
- 150ml/2/3 cup milk
- Preheat the oven to 190C/375F. Cut the plums in half and remove stones. In a large bowl combine the pitted plums, brown sugar, flour and the blackcurrant liqueur if using. Set aside.
- In another bowl combine the flour, baking powder, sugar and salt. Then add the cold, cubed butter and with a pastry blender cut the butter into the flour mixture until crumbly. Then add the oats and chopped walnuts and stir briefly. Add the milk and stir until just moistened.
- Add the plum and sugar mixture to the bottom of a deep 9 inch pie plate or a 2 Quart/2 Litre baking dish. Drop spoonfuls of the cobbler topping mixture on top of the sugared plums leaving space in between. Bake in the preheated oven for 40-45 minutes until the top is golden.