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Recipe: Plum Cobbler

Indulge in a delicious plum cobbler made with fresh plums. Get the full recipe and step-by-step instructions for a perfect dessert.

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Last summer, my kids and I volunteered for a few things at our Church and ended up with a large surplus of plums. I joked around with my friend who was in charge of the activities so that she could make tartlets from them. So she laughed and gave me a huge bag and said: “Have fun”. So of course, I grabbed the bag and said “Challenge accepted”. I didn’t make a tartlet. but… I did make this super yummy plum cobbler… A LOT. Like I said I had a HUGE bag. I even froze a lot of filling to make a cobbler later.

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Plum cobbler in a dish with whipped cream on top

Here are the General Instructions

These are just the basic instructions for the Plum Cobbler. To get the full recipe scroll down.

For the Filling

  1. Preheat the oven to 350°F
  2. Melt butter in a medium-sized saucepan.
  3. Coat plums in Cornstarch and set aside.
  4. Stir in the sugars, salt, almond extract, and Chinese Five Spice. Mix until completely incorporated and sugar is dissolved
  5. Add cornstarch-covered plums and water. Continue stirring until completely heated through (about 5 min).
  6. Pour into a greased 9.5-inch tart dish. Set aside.

For the Crust and finishing up the cobbler

  1. Cream together butter and sugar
  2. Add the salt, milk, almond extract, and eggs, mix until completely combined. Then add the flours and baking powder. Mix until just combined (flour disappears).
  3. Scoop batter with a spoon cookie scoop, plopping in various areas until all batter is used (it’s ok if the batter touches).
  4. Bake for 1 hour or until bubbling and golden brown on top.
  5. Let stand for about 10-15 minutes and serve with ice cream, whipped cream, both or plain.

Cooking with Kids

  • Ingredient measuring
  • Scooping and placing the batter
  • Top with ice cream!

Storage Details

  • For short-term storage, place the covered plum cobbler in the refrigerator, but should be eaten within two to three days to be safe.
  • For longer storage, let the cobbler completely cool. Then cover with the lid OR Aluminum Foil and place flat in your freezer. The frozen cobbler will be kept for six to eight months.
  • If available, you can use a baking dish that is both freezer and oven-safe for ease of use and minimal extra dishes.

Did you try it, have questions?

Please leave your feedback and rate this recipe using the star icons on the recipe card. Your input would help me improve this and future recipes. Thank you!

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Check out my Peach Cobbler for another yummy cobbler recipe.

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Plum Cobbler


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Description

Plums, almonds, and Chinese five spice bring a fun Asian twist to my grandmother’s s0outhern classic cobbler recipe!


Ingredients

Units Scale

Filling

  • 1 1/2 teaspoon Chinese Five Spice
  • 1 tsp almond extract
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon of salt (if you use salted butter, omit this)
  • 8 ripe plums (sliced)
  • 1/4 cup water

Crust

  • 1/4 cup (1/2 stick) butter at room temperature
  • 1/2 cup sugar
  • 1/4 cup almond flour
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt (if you use salted butter, omit this)
  • 1 cup milk
  • 1 teaspoon almond extract
  • 1 large egg


Instructions

For the Filling

  1. Preheat the oven to 350°F
  2. Melt butter in a medium-sized saucepan.
  3. Coat plums in Cornstarch and set aside.
  4. Stir in the sugars, salt, almond extract, and Chinese Five Spice. Mix until completely incorporated and sugar is dissolved
  5. Add cornstarch-covered plums and water. Continue stirring until completely heated through (about 5 min).
  6. Pour into a greased 9.5-inch tart dish. Set aside.

For the Crust and finishing up the cobbler

  1. Cream together butter and sugar
  2. Add the salt, milk, almond extract, and eggs, mix until completely combined. Then add the flours and baking powder. Mix until just combined (flour disappears).
  3. Scoop batter with a spoon cookie scoop, plopping in various areas until all batter is used (it’s ok if the batter touches).
  4. Bake for 1 hour or until bubbling and golden brown on top.
  5. Let stand for 10-15 minutes.
  6. Serve alone or with ice cream, whipped cream, or both!

Notes

Storage

  • For short-term storage, place the covered plum cobbler in the refrigerator, but it should be eaten within two to three days to be safe.
  • For longer storage, let the cobbler completely cool. Then cover with the lid OR Aluminum Foil and place flat in your freezer. The frozen cobbler will be kept for six to eight months.
    If available, you can use a baking dish that is both freezer and oven-safe for ease of use and minimal extra dishes.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: dessert
  • Method: Baking
  • Cuisine: Asian-American
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