This cobbler recipe combines sugared and spiced plums with a sweet and crisp cookie crust for the perfect combination of sweet and tart. Everyone will be asking you for this recipe!
I first tried cobbler with this delicious topping at my in-law’s house. It had come from an old Cooks Illustrated cookbook that I just loved. The cookbook authors said it was their favorite way to prepare cobbler, and they were right. It was perfect.
My mother in law sent me a copy of that cookbook for my birthday, even though it was out of print. She found me one! But when I turned to the cobbler section, it didn’t have this recipe. It was a different version that was missing the best part! So she wrote down the whole thing out of her version of the book and mailed it to me.
Since then, I’ve gotten a subscription to the America’s Test Kitchen recipe site, and this recipe is still nowhere to be found. So I am sharing it here for all mankind. (You can find it on top of my Caramel Apple Cobbler as well!)
I have tweaked it a tiny bit and the filling recipe is her own. If you can find Santa Rosa plums, they are the best, but plain old grocery store plums are good too. I like the filling to be a little bit tart to complement the sweetness of the topping. But if you like things sweeter, you can increase the sugar to half a cup.
Step by step plum cobbler
This recipe is baked in two steps. First the topping is mixed up, poured right into the baking dish, and baked all by itself. This will start cooking the fruit, and it will release its juice. They will mix with the sugar and cornstarch and start thickening up.
While the filling is heating up, you prepare the cookie dough topping. A hand mixer works fine, and it comes together very quickly. It looks like a soft cookie dough when its done.
After 20 minutes of the filling heating up, remove it and place the cookie dough topping right on top by the tablespoon full.
As the cobbler bakes again, the cookie dough balls will form a crust and turn brown. You can sprinkle with sugar halfway through the baking process if you want.
Other cobblers you’ll love
- Caramel Apple Cobbler is perfect for fall
- Triple Berry cobbler feels like summer, but with frozen berries, can be made any time
The recipe and video:
Grandma’s Plum Cobbler
- 3 cups sliced plums about 6-7 plums
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons cornstarch
- 1 teaspooon vanilla
Cookie Dough Topping
- 1 stick softened butter 1/2 cup
- 1/2 cup sugar
- 1/4 teaspoon vanilla
- 1 egg yolk
- 1/2 cup all purpose flour
- 1/4 teaspoon baking powder
- pinch salt
- Preheat oven to 375 with rack the center. Cover a baking sheet in foil (to catch drips)
- Combine the filling ingredients in a large mixing bowl and pour into an 8 or 9 inch square or round baking dish. Cover with foil and bake (just the filling!) for 20 minutes to release juices and thicken the filling.
- While the filling is heating, prepare the topping. Beat the butter and sugar for 2-3 minutes with an electric mixer until fluffy. Add the egg yolk and vanilla and 1 minute more. Add the dry ingredients and gently blend until just combined.
- Remove hot filling from oven and drop cookie dough on top by the tablespoonful. Bake again for 40-50 minutes, until topping is golden brown.
- Cool for at least 20 minutes before serving. Can serve warm or cool. Best with vanilla ice cream.
Enjoy this recipe!