Plum Cobbler For Two

Plum cobbler in vintage style ramekin
Plum cobbler in vintage style ramekin

Fresh plums, which are typically most available June through October, make excellent desserts among them one of my favorites the American cobbler. The American cobbler is sort of a single crusted deep dish approach to pie. In the case of this Plum cobbler, a cake topping is added.

Equipment

  • Cutting Board
  • Knife
  • 1 Small Mixing Bowl
  • 1 Medium Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Fork
  • 2 10oz Baking Dishes
  • Oven

Recipe Ingredients For Plum Cobbler

Plum Cobbler Filling:

  • 2 cups Diced Plums
  • 1 tsp Vanilla Extract
  • ¼ tsp Lemon Juice
  • 3 Tbsp Cornstarch
  • 5 Tbsp Granulated White Sugar
  • 4 Tbsp Brown Sugar

Cook’s note:

This recipe can also be made with canned plums, but the plums should be well drained and pitted.

Plum Cobbler Topping:

  • ½ cup Self Rising Flour
  • 1 Tbsp Brown Sugar
  • 3 Tbsp Cold Unsalted Butter
  • ¼ tsp Kosher Salt
  • ¼ cup Buttermilk

Recipe Directions For Plum Cobbler

  1. Preheat oven to 425℉
  2. For the plum cobbler filling:
    1. In a small mixing bowl combine the white and brown sugar with the cornstarch
    2. Mix the vanilla extract with the lemon juice and the plums then add it to the cornstarch mixture
    3. Divide the filling into two 10 ounce baking dishes
  3. For the plum cobbler topping
    1. In the medium bowl mix all the dry ingredients for the cobbler topping
    2. Cut the cold butter into the dry ingredients completely until it resembles wet sand
    3. Add the buttermilk and stir until all the ingredients come together. Do not over mix
    4. Divide the topping batter on top of the filling in the baking dishes
  4. Place in the oven and bake for 15 minutes or until the cobbler topping is golden brown
  5. Serve hot with ice cream