Plum Cobbler

Sooooo I woke up this morning to 48 degree weather. D.C. rarely gets cold this early in September so, to say it was unexpected is an understatement. That being said, I love love love fall, and I can’t wait to see colorful leaves and to start cooking with pumpkin again.

For dessert last Friday, I decided to take advantage of the abundance of stone fruit available at the grocery store. I love the versatility of fruit cobbler. You need very few additional ingredients in your filling to accentuate the flavors of your fruit, and a cobbler topping can be put together in minutes. Then, it’s just a matter of throwing everything into a baking dish or ramekins and serving it straight from the oven.

This cobbler took mere minutes to make and baked while we enjoyed dinner. Serve it with a dollop of ice cream or whipped cream, and it is sure to be a crowd pleaser. It’s fun to experiment with different fruit as the seasons change, and a bowl of warm cobbler is particularly comforting as temperatures start to cool. Next time, I think I’ll try adding some cinnamon to the topping and some mint to the filling.

Happy Eating!

Plum Cobbler
The best thing about cobbler is that you can use any variety of fruit. I chose plums because they were what were ripest at the market, but feel free to mix it up with nectarines, peaches, berries, etc.. Be sure to taste your fruit and adjust the amount of sugar as necessary.


For the filling:

  • 8 to 10 plums, cut into quarters and again into ½-inch pieces
  • ½ cup sugar (I used less because my plums were sweet, but this is the standard amount)
  • 2 tablespoons AP flour
  • Juice of ½ lemon
  • Pinch of salt

For the topping:
Recipe from Kitchen Riffs 

  • 2 cups AP flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk OR 1 cup milk + juice of ½ lemon (allow to sit for ten minutes)
  • 1 stick butter, melted and cooled for five minutes
  • 1 teaspoon sugar
  • Pinch of salt


  • Preheat oven to 350 degrees.
  • Next, make the filling: In a large bowl, stir together all of the ingredients, using more or less sugar based on taste. Divide evenly between 8 ramekins or in a large baking dish (2 to 4 quarts). Set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Set aside.
  • In a small bowl, combine the buttermilk and butter. Clumps may form, but that is normal. Stir into the flour until just combined.
  • Top your filling with the dough.
  • Bake on a cookie sheet for 35-45 minutes, until the juices are bubbling and the topping is cooked through.
  • Serve warm

Serves 8-10.


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