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Easy Plum Cobbler Recipe with Almond & Five-Spice

ByJenn Giam Smith

Indulge in a delicious plum cobbler made with fresh plums. Get the full recipe and step-by-step instructions for a cozy dessert that mixes Southern comfort with a hint of Asian flair!

Plum Cobbler a la mode

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Jump to Recipe·5 from 1 review

There’s a very small window every summer where plums go from:
“Not ripe yet…”

to:
“We need to use these immediately” 😂

This homemade plum cobbler has become one of my favorite ways to use them.

The filling is sweet, jammy, and rich with fresh plum flavor, while the soft cobbler topping bakes into a buttery golden crust that’s absolutely perfect with vanilla ice cream.

What makes this version extra special is the little twist of almond extract and Chinese Five-Spice. It gives the cobbler a warm, cozy depth without overpowering the fruit.

This recipe actually started back in 2019 after my kids and husband volunteered at a local food pantry and somehow came home with an enormous box of plums that were all ripening at once.

A friend jokingly challenged me to “have fun” with them… so naturally, I accepted the challenge 😂

Rather than making Chinese plum sauce like everyone expected me to, I decided I wanted to let the plums really shine on their own.

This cobbler ended up being the winner.

The sweet jammy filling, buttery golden topping, and little hint of almond and Chinese Five-Spice turned into one of those desserts we kept making over and over again—and honestly, we still do.

Ideas

Why You’ll Love This Plum Cobbler

  • Unique flavors, classic comfort: The almond extract and Chinese Five-Spice give this cobbler a delicate fragrance and depth that makes it feel extra special.
  • Kid-friendly baking project: Little hands can help with measuring, scooping, and “decorating”.
  • Freezer-ready: Make ahead and freeze for up to 8 months.

General Instructions for Making Plum Cobbler

These are the step-by-step basics for making my homemade plum cobbler. For exact measurements, full details, and all my best tips, scroll down to the printable recipe card.

Preheat The Oven

Before you do anything else, preheat your oven to 350°F.

Make the Filling

  1. In a medium saucepan, melt the butter over medium heat.
  2. In a separate bowl, toss the sliced plums with cornstarch and set aside.
  3. To the melted butter, stir in the brown sugar, granulated sugar, salt, almond extract, and Chinese Five-Spice until the sugar dissolves.
  4. Add the cornstarch-coated plums and water. Stir for about 5 minutes until the fruit is heated through and starting to release its juices.
  5. Pour the filling into a greased 9.5-inch tart dish or baking dish. Set aside.
ripe plums halved and pitted this post
plums cooking
plum filling in tart dish

Make the Crust & Assemble

  1. Cream together the butter and sugar until light and fluffy.
  2. Add the salt, milk, almond extract, and egg, and mix until fully combined.
  3. Gently fold in the almond flour, all-purpose flour, and baking powder until just combined—don’t overmix.
  4. Using a cookie scoop or spoon, drop the batter in rustic mounds over the plum filling. Gaps are perfectly fine.
  5. Bake for about 1 hour, or until bubbling and golden brown.
  6. Let rest for 10–15 minutes before serving. Enjoy plain, or with ice cream, whipped cream—or both!
Finished cobbler
Ideas

Jenn’s Kitchen Tip

Don’t stress about making the topping perfectly even. Cobbler is supposed to look rustic! Those uneven golden areas create the best texture and let some of the plum filling bubble through around the edges.

Plum cobbler piece
Plum Cobbler a la mode
Ideas

Cooking With Kids

This recipe can easily be accomodated for little hands to help with! Let the kids:

  • Measuring Ingredients – Let them scoop, pour, and level dry ingredients.
  • Scooping the Batter – Drop spoonfuls of dough over the plums. Imperfect = perfect here.
  • Finishing Touches – Add ice cream or whipped cream to each serving. Sprinkles optional but always celebrated.

Even if their stirring gets a little wild, you’ll end up with sweet memories baked right in.

Storage Details

Short-Term Storage:
Cover leftovers and refrigerate. Best eaten within 2–3 days. Warm in the oven or microwave before serving.

Plum Cobbler FAQ

Can I use frozen plums?

Yes! Thaw and drain excess liquid first.

Do I have to peel the plums?

Nope. The skins soften beautifully while baking.

What do Chinese Five-Spice and almond extract add?

They add warmth and depth that complement the natural sweetness of plums without overpowering them.

Can I freeze plum cobbler?

Absolutely. Cool completely before freezing.

More dessert recipes you can’t miss:

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Plum Cobbler a la mode

Plum Cobbler

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5 from 1 review

  • Author: Jenn Giam Smith
  • Total Time: 1 hour + 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
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Description

A cozy dessert that blends Southern comfort with a subtle Asian twist—perfect for sharing with family on a warm Wisconsin afternoon or tucking away in the freezer for a taste of summer in the middle of winter.

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 kosher salt (if you use salted butter, omit this)
  • 8 ripe plums (sliced)
  • 1/4 cup water

Crust

  • 1/4 cup (1/2 stick) unsalted butter at room temperature
  • 1/2 cup cane sugar
  • 1/4 cup almond flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt (if you use salted butter, omit this)
  • 1 cup whole 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 brown sugar, kosher salt, almond extract, and Chinese Five Spice. Mix until completely incorporated and the brown sugar is dissolved
  5. Add cornstarch-covered plums and water. Continue stirring until the mixture is completely heated through (about 5 minutes).
  6. Pour into a greased 9.5-inch tart dish. Set aside.

For the Crust and finishing up the cobbler

  1. Cream together unsalted 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 3 Tablespoon 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!

Equipment

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: American, American (with Asian-inspired flavor), Asian-Inspired / Fusion

Did You Make This Recipe?

If you share on Instagram, tag me @cheersjennsmith—I’ll feature your creations in my stories!

Recipe & Photo Credit

This recipe and all images are original content created by Jenn Giam Smith for Cheers, Jenn.
You’re welcome to link to this recipe using one photo with proper credit. Please do not copy, republish, or redistribute this recipe or images without permission.
Have a question or want to share how it turned out?
Leave a comment below — I love hearing from you. 💛

Plum Cobbler a la mode

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My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.

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