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plum cobbler with a scoop of vanilla ice cream on top

Italian Plum Cobbler

This plum cobbler is a celebration of ripe summer fruit. Scone-like mixture is scooped on sugared plums, then baked till golden.
5 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: plum cobbler
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 8
Calories: 407kcal


  • 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.


Calories: 407kcal | Carbohydrates: 62g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 197mg | Potassium: 355mg | Fiber: 3g | Sugar: 42g | Vitamin A: 729IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 2mg