Grandma’s Plum Cobbler
A forever family favorite, Grandma’s plum cobbler recipe combines sugared and spiced plums with a sweet and crisp cookie crust for the perfect combination of sweet and tart. You have to serve it with vanilla ice cream, it is the law.
Grandma’s Plum Cobbler
Ingredients
Plum Cobbler Filling
- 3 cups sliced plums about 6-7 plums (not overly ripe)
- ⅓ cup sugar
- ½ teaspoon cinnamon
- 2 teaspoons cornstarch
- 1 teaspoon vanilla
Cookie Dough Topping
- ½ cup softened butter (1 stick)
- ½ cup sugar
- ¼ teaspoon vanilla
- 1 egg yolk
- ½ cup all purpose flour
- ¼ teaspoon baking powder
- pinch salt
Instructions
- Prep. Preheat oven to 375℉ with rack in the center. Cover a baking sheet in foil (to catch drips).
- Combine and bake filling. 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.
- Make topping. 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 beat 1 minute more. Add the dry ingredients and gently blend until just combined.
- Add topping and bake. 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 and serve. Cool for at least 20 minutes before serving. You can serve warm or cool and it's best with vanilla ice cream.
Video
Notes
- Make sure your plums are not overly ripe, as this will make your cobbler watery.
- 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.
Nutrition
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. Now, I make all my cobblers this way. You can find it on top of my caramel apple cobbler as well!
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.
Tips for Success
To avoid overflows and soggy crust, don’t forget to add a thickener like cornstarch, as this will help absorb some of the juices in the baked fruit.
Use a large enough pan to prevent it from bubbling over the sides. And make sure to use that foil-lined baking sheet in case anything does bubble over.
If you don’t have plums, then you can try using plumcots, pluots, or nectarines.
Ingredients and Equipment
Plums – Choose firm-ripe plums that yield slightly to pressure but aren’t soft. Red or black plums both work beautifully.
Cornstarch – Don’t substitute flour here; cornstarch gives a clearer, more silky texture to the filling.
Butter – Real butter makes a huge difference in the flavor and texture of the topping. This isn’t the place for margarine or substitutes.
Baking dish – An 8 or 9-inch ceramic or glass dish works best. Metal pans conduct heat differently and may cause burning.
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Make It Your Own
Here are some ways you can adjust the recipe.
- If you don’t have plums or don’t have enough, try peaches, nectarines, or my triple-berry cobbler. For very sweet fruits like peaches, reduce the sugar slightly.
- Add cardamom or ginger to the filling for a more complex flavor.
- Add ½ cup of chopped almonds or walnuts to the topping for extra crunch.
- Halfway through baking, sprinkle the topping with coarse sugar for an extra sparkly, crunchy finish.
I hope you enjoy my favorite way of making cobbler. Once you try this topping, you’ll want to make it this way forever!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.
I made this without the pre-baking of the plums and it turned out just fine. Really liked the flavor!
hey Michelle, okay that’s good to know. maybe I’ll try it on a hot day.
My first real cobbler to make, and it was a hit with the picky hubby! Think I’ll triple it next time lol!
hi! i’m so glad! 🙂
I was impressed with myself and this recipe. the cobbler is/was delicious. I myself am not this biggest fan of cobbler in general but I had a bag of tart plums that my kids would not touch and I didn’t want them to go to waste. I found thus recipe and the results were/are amazing. I also now have a new dessert to make for church potluck events that I know will get eaten and loved by all.
Hey Kristle! Thanks so much for letting me know this :). It doubles great in a 9×13 too. And yes the BEST thing for tart plums.
this was absolutely divine! i made it a couple days ago and it was gone in an hour. compliments from everyone. im new to baking and this recipe was so simple and so delicious. will absolutely be making this again!
hi zoe! so glad you liked the cobbler. don’t let anyone trick you into trying any other topping varieties, this one is the best! 🙂
Just curious if the pan is supposed to be greased or not? Anyways, I have the filling and cookie dough top made — just waiting for the oven! I’m excited to try the cobbler.
hey, no need to grease the pan! the fruit will scoop right out.
Husband loves this cobbler! Easy substitute with different fruits ♥️
Thank you Melanie!!! Yes isn’t the topping the best!
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!
kristy I’m so glad you liked the cobbler! I’m making it this weekend and I’ll measure how many I use in ounces, great idea!
Yummy! This looks really delicious!
This looks so good! Love the video! Will have to try this soon!