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Grandma’s Plum Cobbler

Tart plums and a sweet and crisp cookie dough topping create the perfect plum cobbler.

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!

plum cobbler on marble counter next to fresh plum and branch with white flowers

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.

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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.

plum filling in shallow baking dish

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.

cookie dough topping in mixing bowl on marble counter, beaters still in bowl

After 20 minutes of the filling heating up, remove it and place the cookie dough topping right on top by the tablespoon full.

cookie dough topping being dropped on top of sliced plums

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.

baked plum cobbler with tea towel on side and fresh plum on counter

Other cobblers you’ll love

The recipe and video:

5 from 3 votes

Grandma’s Plum Cobbler

Print Recipe
Tart plums and a sweet and crisp cookie dough topping create the perfect plum cobbler.
Prep Time:30 mins
Cook Time:1 hr
Total Time:1 hr 30 mins
Click here to grab a free seasonal e-cookbook!


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.


Halfway through the baking time, sprinkle with coarse sugar if you want a crunchy sugary top. Almost any fruit can be substituted for the plums.  You may need to experiment with the cornstarch and sugar depending on the juiciness and sweetness of your fruit.


Calories: 147kcal | Carbohydrates: 35g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 15mg | Potassium: 106mg | Fiber: 1g | Sugar: 27g | Vitamin A: 246IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: cookie dough cobbler topping, plum cobbler, summer dessert
Servings: 8 servings
Calories: 147kcal
Author: Katie Shaw, Heart’s Content Farmhouse
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

Enjoy this recipe!

signature with strawberries

6 thoughts on “Grandma’s Plum Cobbler”

  1. 5 stars
    Made this for a Labor Day cookout and it was a hit! The cookie top reminded me of the cobbler they used to make at my school. Added a sprinkle of sugar to the top halfway through as suggested for an extra crunch. The only suggestion I have is to find a different way to list the amount of sliced plums needed for this recipe. I was using larger black plums and I only used 4, which yielded a little over 4 cups of sliced plums. Because plums vary in size, maybe list the amount in lbs or ounces that works across all sizes and varieties? Anyway, I eyeballed it and made it work. I did use about a 1/2 Tablespoon of additional thickener (cornstarch/flour) to make up for the increase in plums. I can’t believe how well it worked and how easy it was to cook down the filling first and add more thickener as needed before spooning on the top crust. It came out rustic looking and golden brown. All our friends raved and this recipe is now going in my bookmarks. Thank you!


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