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Recipe: Plum Cobbler

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 that 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 a said I had a HUGE bag. I even froze a lot of filling to make a cobbler later.

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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 that 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 a said I had a HUGE bag. I even froze a lot of filling to make a cobbler later.

Plum cobbler in a dish with whipped cream on top

A Few Notes:

  • 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 keep for six to eight months.
  • If available, you can use containers that are both freezer and oven safe for ease of use and minimal extra dishes.

Check out my Peach Cobbler for another cobbler recipe.

ENJOY and Share! 

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Plum Cobbler Pinterest

Plum Cobbler

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A fun twist on my family’s classic Peach Cobbler recipe. I switched things up and used plums instead. I think you’re really going to enjoy it!

  • Total Time: 1 hour 30 minutes
  • Yield: 12 people 1x

Ingredients

Units Scale

Filling

  • 1 tablespoon cinnamon
  • 1 tsp vanilla
  • 1/4 cup brown sugar
  • 1 stick butter
  • 1 1/2 cups granulated sugar
  • 2 tablespoons flour
  • a pinch of salt (if you use salted butter, omit this)
  • 16 ripe plums (sliced)
  • 1/2 cup orange juice
  • orange zest from 1 orange

Crust

  • 1 stick of butter at room temperature
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt (if you use salted butter, omit this)
  • 1 cup milk
  • 2 teaspoon vanilla
  • 2 large eggs

Instructions

Filling

  1. Preheat the oven to 350°F
  2. Melt butter in a medium-size saucepan.
  3. Stir in the sugars, flour, salt, vanilla, and cinnamon. Mix until completely incorporated and sugar is dissolved
  4. Add plums, orange zest, and orange juice. Continue stirring until completely heated through (about 5 min).
  5. Pour into a greased 9X13 inch casserole dish and set aside.

Crust and finishing

  1. Cream together butter and sugar
  2. add flour, baking powder, salt, milk, vanilla and eggs.
  3. pour batter evenly over the filling (I recommend using a bowl with a spout and a flexible icing spatula to spread it)
  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.

Notes

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 keep for six to eight months.
If available, you can use containers that are both freezer and oven safe for ease of use and minimal extra dishes.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour

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Plum Cobbler Pinterest Pin

©Photo, Prop Styling, and Food Styling by Jenn Smith

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