Spiced Plum Cobbler

By • July 11, 2013 • 35 Comments

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Author Notes: Cobbler is so simple to make, it's absolutely delicious, and it's good any season of the year. Of course, using the bounty of summer's wonderful produce is one of the best ways to enjoy this rustic American treat. I used plums, blood plums to be exact, spiced gently with cinnamon, nutmeg, and allspice, and topped it with a tender crust with a little cornmeal for texture. Enjoy with ice cream or just plain heavy cream poured right over.sdebrango

Food52 Review: Plum delicious is my assessment of this easy cobbler that combines plums, spices, and a topping of buttery, cornmeal-infused batter. Perhaps it was the addition of sour cream to the batter that added to the richness of the dish, but it meant that the cobbler was great even without ice cream or a whipped cream topping. The whole dessert was easy to assemble. Warm out of the oven, spicy plums riffed off of the rich and sugary topping. The only change I would make is to add a bit of cornstarch to the sugar added to the plums. My plums were very juicy and could have benefited from a little thickener. lakelurelady

Makes four 8-ounce ramekins

  • 6 large ripe plums sliced into approximately 1/2-inch slices
  • 1/4 to 1/2 cups brown or turbinado sugar (amount depends on how sweet you like it and how sweet the plums are)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • Pinch of salt
  • For the crust:
  • 1 cup flour
  • 1/4 cup cornmeal
  • 2 tablespoons brown sugar + a little more to sprinkle on top of each cobbler
  • 1/2 teaspoon salt
  • 3 tablespoons cold unsalted butter in tbs size pieces
  • 1/4 cup sour cream
  • 1/4 cup cold milk
  1. Combine sliced plums with sugar and spices, stir, and set aside. Preheat oven to 375° F.
  2. Place dry ingredients in a mixing bowl, add the butter, and work it into the dry ingredients with your hands or a pastry cutter until it resembles pea-sized crumbs. Add the sour cream and milk, and stir just to combine.
  3. Spoon your plums into ramekins, then spread enough of the dough on top to cover the fruit. Sprinkle with a little brown sugar (optional). Place ramekins on a sheet pan and bake for 30 minutes or until the crust is golden brown and the fruit is bubbly.
Jump to Comments (35)

Tags: cinnamon, cobbler, dessert, fruit, Fruit dessert, stewed fruit, Summer

Comments (35) Questions (1)

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over 1 year ago EmilyC

Congrats on the CP, Suzanne, I loved this dessert from the moment I saw it. I can't wait to try it once I get my hands on some good plums!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much Emily, can't wait to try your Pandowdy too!

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over 1 year ago Kukla

Congratulations on the CP Suzanne!!! It's another wonderful recipe!I also love to use sour cream in batters and even in pastry dough.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Kukla you are so kind, thank you very much. I agree sour cream is wonderful in pastry dough, adds flavor and tenderness.

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over 1 year ago foxeslovelemons

Congrats on the CP, Suzanne! Very much deserved! Now, I must find some blood plums...because I'm sure they taste much better than they sound :)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

LOL, thanks yes blood plums are amazing. I like to use either Metheny or blood for both jams and cobbler or tarts. So yummy!

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over 1 year ago TheWimpyVegetarian

Congrats on the CP Suzanne!!! I've got this save to make it soon!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much Susan, I hope you like!!

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over 1 year ago lapadia

Congrats on the CP, Suzanne!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Linda, appreciate it.

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Congrats, Suzanne, on the CP. And what a drop-dead gorgeous photo. This sounds like just our kind of dessert. I often keep sour cream on hand for making scones when my boys are home; how clever to use it in the batter for this. I'm definitely putting it into the must-try-soon collection. Wonderful recipe. ;o) ;o)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much AJ, the sour cream really gives the crust a lovely tenderness and a bit of tang. You are so kind.

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over 1 year ago lakelurelady

We enjoyed these individual plum cobblers with both whipped cream and ice cream. Yummy. The spices were just right and the crust was the best embellishment.
Thanks, Penny

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Penny thank you so much, I am so thrilled that you tried my cobbler and that you enjoyed. I so appreciate you letting me know.

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over 1 year ago Bevi

I made this yesterday. Delicious! The biscuit topping is so classy and flavorful. This is a topnotch recipe Suzanne; thanks for posting.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

So happy you made it and more than that liked it. Thanks so much Bevi!

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over 1 year ago Bevi

Congrats on the CP! I made it a second time. We love it!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much Bevi and thank you for trying it!

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

My plum and pluot trees have lots of young fruit on them. Once they're ripe some of them will find their way into this gorgeous cobbler.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh you have plum tree's I am jealous!! Thanks so much.

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over 1 year ago Bevi

Also very jealous, HLA!

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over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

This is totally my favorite fruit-spice combination, love it!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much, mine too. Plums and spice go together so well!

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Love.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much!

Nog

over 1 year ago Niknud

I imagine it's good these are in individual bowls....much needed portion control. Because I can totally imagine 'just one more scoop-ing' myself with this until I couldn't feel my legs anymore!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I feel like I am seeing friends I haven't seen in a while, thanks so much and yes, portions on this particular dessert are imperative. It's really good. Thanks so much.

Stringio

over 1 year ago lakelurelady

Plums and cornmeal. Two of my favorite ingredients. This has to be good.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I know, I love both and this cobbler is so good. Thank you so much.

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Ooh, this is right up my alley! I love this!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, I just adore plums in any way, shape or form!

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over 1 year ago EmilyC

These are lovely, Suzanne! Love the gentle spicing of the plums and the sour cream + cornmeal in the crust. Beautiful picture, too!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much Emily, I love plums and every year make spiced plum jam, my fave and that was the inspiration for these little cobblers.

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over 1 year ago Lizthechef

Yummy. Sour cream in crust - very Hungarian - I'm half - and must give the crust a terrific flavor.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Liz, it does the crust taste really good. I didn't know that using sour cream is Hungarian, see I learned something new. Thank you!