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Fruit Cobbler Topped with Ice Cream

Plum Cobbler

Sweet juicy plums baked under a cobbler topping, this Plum Cobbler is tasty on its own but is divine with a scoop of ice cream or a dob of whipped cream
Course Dessert
Cuisine Canadian
Keyword cobbler, dessert, plum cobbler, plum dessert, plums
Servings 4
My Island Bistro Kitchen Barbara99

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
  • tbsp brown sugar
  • 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
  • tsp baking powder
  • Scant ¼ tsp nutmeg
  • 1/8 tsp salt
  • 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

  1. 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:

  1. Mix the sugars, cornstarch, spices, and salt together in a small bowl. Set aside.
  2. 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:

  1. 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.

  2. 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