This Plum Cobbler is an incredibly easy dessert recipe that will have everyone begging for seconds. Top with ice cream or whipped cream!
This is a sponsored post for Fruits From Chile. All opinions are my own. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.
Cobbler is pure comfort food and just happens to be one of my favourite dessert recipes. This plum cobbler delivers huge flavour without a lot of fuss.
What I love about cobbler is its versatility. You can use one type of fruit, or multiple types if you prefer. Or make a traditional cobbler with a biscuit like crust from scratch. You can also use cake mix if you are in a hurry.
Cobbler can be baked in a casserole dish, cast iron skillet or even individual ramekins.
Just be sure to have ice cream or whipped cream on hand so you can add some over top of the cobbler. Nothing beats hot cobbler topped with ice cream!
Fruits From Chile Information:
Chilean plums are delicious and perfect for snacking or baking. Mine were baked into a scrumptious cobbler that was quick and easy to make.
Based in the Southern hemisphere, Chile grows fruits during our counter season, and they are one of the world’s largest exporters of fruit. Their plum varieties feature juicy flesh and a small stone. They are in season from mid-November until late April.
The 3 Key Varieties:
- Angeleno, which has a purple skin.
- Larry Ann, which has an intense red skin.
- Black Amber has a dark colour.
How to Pick the Perfect Plum:
- Plums have such a wide variety of colours and shapes so picking the perfect plum can seem daunting. Just remember to engage your senses when picking out your fruit.
- The best option is to buy a variety in store then feel how firm they are when you get home. In today’s world we all need to practice common sense when it comes to food safety. Don’t touch or pick up fruit you don’t intend to buy.
- Once you get the plums home and you check them all, you can store the ones that very firm in a brown paper bag for 1-2 days to help them ripen faster. Be sure to store them at room temperature.
- Please note, storing them in the fridge will slow the ripening process.
- For the best flavour, enjoy at room temperature.
- My opinion is to use the firm ones for snacking and in salads. Then use the less firm ones in baking recipes like my plum cobbler.
What Can You Do with Plums:
- Eat them raw.
- Put them in fruit salads, or even vegetable salads. They are also really good in a grilled chicken salad drizzled with vinaigrette.
- You can use them in breakfast parfaits or smoothies.
- They can be turned into crisps, cobbler, pies, sorbet, granita and so many other tasty recipes. The possibilities are limitless!
How to Freeze Plums:
- Plums can be frozen easily but always remove the stone.
- Wash the fruit, then slice it. Arrange the fruit on a baking sheet and place in the freezer until the slices are frozen. Then transfer them to a freezer bag. They can be stored in the freezer for up to 6 months.
Where to Buy:
We purchased our plums from Costco but we also found some at Foodland.
- Plums- I used Fruits From Chile plums. Use any variety of plum you love the taste of.
- Sugar- For this cobbler, I used both granulated and brown sugar. You can omit one or the other if you like. We love our cobbler on the sweet side and love the flavour brown sugar adds to it.
- Corn Starch- This is used for thickening the fruit mixture.
- Lemon Juice- I used fresh lemon juice but any kind will do.
- Spices- I used salt in this recipe. Salt enhances the sweetness in dessert recipes so I don’t recommend omitting it. I also used cinnamon and nutmeg. You can omit if you don’t like them.
- Flour- This recipe uses all purpose flour. White flour is always best for cobbler.
- Butter- I highly recommend using cold unsalted butter.
- Milk- I used 2% for this cobbler.
- Optional for serving- Ice cream or whipped cream, or both!
How to Make Plum Cobbler:
- First, preheat the oven to 350 degrees F.
- Wash and dry the plums. Cut them in half then remove and discard the pit. Slice the plums into quarters or wedges. Then toss the pieces into a bowl, or straight into the skillet or casserole dish.
- Then, sprinkle both sugars, cornstarch, lemon juice, cinnamon and nutmeg over top of the plums. Mix. Set aside.
- Next, grab a mixing bowl and combine the flour, both sugars, baking powder, salt, cinnamon and nutmeg. Whisk the ingredients together.
- Then add the cold butter and use a pastry cutter or fork to break up the butter and work it into the dry ingredients.
- Next, add the milk and stir until the mixture is well combined and no dry ingredients are left. The mixture should not have any pockets of dry ingredients left in it.
- Spoon or use your hand to toss batches of the dough over top of the fruit mixture. Drop them randomly and it’s completely okay to leave some fruit exposed.
- Place the cobbler in the preheated oven and bake for about 35 to 45 minutes. It’s done when the fruit mixture thickens a bit and the topping turns golden brown.
- Carefully remove the cobbler from the oven and scoop into bowls while it’s still warm.
- Then top with ice cream, whipped cream, or BOTH!
How to Store:
- You can store cobbler loosely covered on the counter for up to 3 days. It does not need to be refrigerated.
- If you prefer to store it in the fridge, be aware the topping may become soggy. This can be solved by baking it in the oven before serving it.
- Can You Freeze Cobbler:
- Yes, cobbler can be frozen.
- One option for freezing cobbler is to bake it fully then cover and freeze for up to 1 month.
- The other option is freeze the filling ingredients but do not freeze the topping portion. Freeze the filling an a ziploc bag or tightly sealed container for 2-3 months, then make the topping fresh the day you are baking the cobbler. The reason for this is because the topping will become soggy if frozen.
- Your best bet is to bake the whole cobbler ahead of time, then freeze the whole thing. That is what I do.
How to Reheat:
- Reheating it can be tricky. Microwaving it can make the topping soggy. If you do microwave it, only microwave for 30 to 60 seconds.
- My recommendation for reheating is to do it in oven. You can place the whole thing back in a preheated 350 degree F oven and bake for 15 to 20 minutes. Or you dish it out into individual size dishes and place those in the oven for 5 to 10 minutes.
- Reheating in the oven will ensure the topping is perfect and not soggy.
Other Great Fruit Recipes:
- Peach Cobbler
- Caramel Dipped Grapes
- Peach Sangria
- Green Grape Slushies
- Pomegranate Party Punch
- Grilled Stone Fruit Shortcakes
- Grilled Peach Cobbler in Mini Cast Iron Pans
- Peach Salad with Peach Hazelnut Dressing
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For the Filling:
- Preheat the oven to 350 degrees F.
For the Filling:
- Wash and dry plums. Cut in half then remove the pit and discard. Slice the halves into quarters, or wedges. Toss them into a mixing bowl, or straight into a cast iron skillet or casserole dish.
- Sprinkle the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon and nutmeg over top of the plums. Mix well with a wooden spoon.
For the Topping:
- In a medium mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon and nutmeg. Whisk it all together. Add the cold butter and use a pastry cutter or fork to work the butter into the dry ingredients. Then add the milk and stir until thoroughly combined. Randomly toss small batches of the topping over top of the fruit mixture. It doesn't have to cover the whole cobbler. You can leave some fruit exposed.
- Place the cobbler in the preheated 350 degree F oven, and bake for about 35 to 35 minutes, or until topping is golden brown.
- Carefully remove from the oven.
- Scoop cobbler into bowls and top with ice cream or whipped cream, or both!