This Plum Cobbler is a dessert I place in the comfort food category. It does not take any odd or hard-to-find ingredients and makes a lovely finale to dinner.
Almost any kind of plums can be used in this cobbler so long as they are ripe yet firm. I used standard blue plums which I picked at the Arlington Orchard here in PEI for this recipe. While plums grown locally will be in season in late summer and early fall, plums are usually available year-round in most supermarkets so this dessert can be enjoyed any time of the year.
I have indicated that this recipe will yield four servings. However, if appetites are particularly hearty, perhaps for some, it will only yield 2-3 servings. I find, especially if adding a scoop of ice cream, that it makes enough for four servings. Vanilla ice cream is always a good choice to dress up this dessert but other flavors will work, too. The cobbler in the photograph below was topped with a scoop of Pistachio ice cream.
I like to use individual baking dishes for desserts. They are great for portion control and they keep the dessert tidy as it can be served in the baking dishes. If you are using individual-sized dishes, you will need ones that have apx. 1¼ cup capacity each. And, if you are making the cobbler all in one casserole dish, you will need one with at least 5-cup capacity.
Plum Cobbler
Ingredients:
Plum Base:
¾ lb ripe firm plums, sliced into ¼” – ½” wedges
3 tbsp orange juice
½ tsp vanilla
2 tsp finely grated orange rind
1½ tbsp brown sugar
1½ tbsp granulated sugar
2 tbsp + 1 tsp cornstarch
¼ tsp cinnamon
1/8 tsp cardamon
1/8 tsp nutmeg
Pinch salt
1½ – 2 tbsp butter, cut into very small pieces
Cobbler Topping:
2/3 cup all-purpose flour
3 tbsp granulated sugar
1¼ tsp baking powder
Scant ¼ tsp nutmeg
1/8 tsp salt
1¼ tsp finely grated orange rind
2½ – 3 tbsp cold butter
3 tbsp milk
1½ – 2 tsp turbinado or granulated sugar for sprinkling on top of cobbler
Method:
Preheat oven to 375°F. Lightly grease four oven-safe baking dishes each having 1¼ cup capacity or, alternatively, one baking dish with at least 5-cup capacity.
To make Plum Base:
Mix the sugars, cornstarch, spices, and salt together in a small bowl. Set aside.
Prepare plums by washing and cutting them into wedges, each approximately ¼” – ½“ thick. Discard stones. Place plum wedges into a bowl. Drizzle with the orange juice and pure vanilla extract. Add the finely grated orange rind and stir. Mix in the sugar-cornstarch-spice dry ingredient mixture. Divide plum mixture evenly between the prepared individual baking dishes or, alternatively, all into one casserole dish. Sprinkle with small pieces of cut-up butter.
To make the cobbler topping:
In small bowl, whisk flour, sugar, baking powder, nutmeg, and salt together. Stir in the grated orange rind. Cut in the cold butter using a small pastry cutter. Stir in the milk and incorporate ingredients to make a shaggy dough. Do not overwork dough. If making separate individual cobblers, divide the dough into four and flatten each piece slightly and place on top of plum base in each dish. Topping does not have to completely cover the plums. If making cobbler in one dish, divide the dough into four equal portions and flatten each portion into a circle and place on top of plum base. Sprinkle turbinado or granulated sugar over cobbler topping.
Place baking dish(es) on to a foil-lined baking sheet (in case of any boil-overs) and transfer cobbler(s) to oven. Bake for 20-25 minutes or until sauce is bubbling and cobbler topping is lightly tanned. Let cobbler(s) sit for about 15-20 minutes to allow it to set before serving. Serve plain or with a scoop of ice cream or a dob of whipped cream.
Yield: Apx. 4 servings
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Plum Cobbler
Ingredients
Plum Base:
- ¾ lb ripe firm plums, sliced into ¼” - ½” wedges
- 3 tbsp orange juice
- ½ tsp vanilla
- 2 tsp finely grated orange rind
- 1½ tbsp brown sugar
- 1½ tbsp granulated sugar
- 2 tbsp + 1 tsp cornstarch
- ¼ tsp cinnamon
- 1/8 tsp cardamon
- 1/8 tsp nutmeg
- Pinch salt
- 1½ - 2 tbsp butter, cut into very small pieces
Cobbler Topping:
- 2/3 cup all-purpose flour
- 3 tbsp granulated sugar
- 1¼ tsp baking powder
- Scant ¼ tsp nutmeg
- 1/8 tsp salt
- 1¼ tsp finely grated orange rind
- 2½ - 3 tbsp cold butter
- 3 tbsp milk
- 1½ - 2 tsp turbinado or granulated sugar for sprinkling on top of cobbler
Instructions
- Preheat oven to 375°F. Lightly grease four oven-safe baking dishes each having 1¼ cup capacity or, alternatively, one baking dish with at least 5-cup capacity.
To make Plum Base:
- Mix the sugars, cornstarch, spices, and salt together in a small bowl. Set aside.
- Prepare plums by washing and cutting them into wedges, each approximately ¼” - ½“ thick. Discard stones. Place plum wedges into a bowl. Drizzle with the orange juice and pure vanilla extract. Add the finely grated orange rind and stir. Mix in the sugar-cornstarch-spice dry ingredient mixture. Divide plum mixture evenly between the prepared individual baking dishes or, alternatively, all into one casserole dish. Sprinkle with small pieces of cut-up butter.
To make the cobbler topping:
In small bowl, whisk flour, sugar, baking powder, nutmeg, and salt together. Stir in the grated orange rind. Cut in the cold butter using a small pastry cutter. Stir in the milk and incorporate ingredients to make a shaggy dough. Do not overwork dough. If making separate individual cobblers, divide the dough into four and flatten each piece slightly and place on top of plum base in each dish. Topping does not have to completely cover the plums. If making cobbler in one dish, divide the dough into four equal portions and flatten each portion into a circle and place on top of plum base. Sprinkle turbinado or granulated sugar over cobbler topping.
- Place baking dish(es) on to a foil-lined baking sheet (in case of any boil-overs) and transfer cobbler(s) to oven. Bake for 20-25 minutes or until sauce is bubbling and cobbler topping is lightly tanned. Let cobbler(s) sit for about 15-20 minutes to allow it to set before serving. Serve plain or with a scoop of ice cream or a dob of whipped cream.
Recipe Notes
Yield: Apx. 4 servings
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