Easy Plum Cobbler Recipe -Zwetschgen Auflauf
Description
Ready in minutes, this rustic plum cobbler combines ripe, juicy plums with a light, buttery biscuit topping for a sweet‑tart dessert that’s simple, beautiful and satisfying.
For the Filling
For the Topping
Instructions
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Preheat your oven to 375°F (190°C).
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In a large bowl, toss together the plums, brown sugar, grated apple, cornstarch, and cinnamon until everything is evenly coated. Transfer the fruit mixture to a 10 inch cast iron skillet or lightly buttered baking dish.
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In a separate bowl, whisk the flour, baking powder, salt, and sugar. Cut the cold butter into the dry mixture with a pastry cutter or your fingertips until it looks like coarse crumbs. Pour in the cream and stir gently with a fork until just combined. Use a spatula to bring the dough together into a shaggy mass.
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Drop or crumble the dough over the fruit in rustic clumps, leaving a few gaps so the filling can peek through. Sprinkle the top with coarse sugar for crunch.
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Bake for about 45 minutes, or until the fruit is bubbling and the topping is golden. Serve warm — add a scoop of vanilla ice cream or a dollop of whipping cream on top to make it extra special.
Note
Substitutions
Fruit variations: try half plums and half peaches or blueberries; add a handful of chopped nuts to the topping for extra texture.
Gluten‑free: use a 1:1 gluten‑free flour blend in place of all‑purpose flour.
Dairy‑free: replace butter with plant‑based buttery sticks and use coconut milk in place of cream.
Tips & variations
Storage: Cover leftover cobbler and refrigerate for up to 4 days. Reheat in a 350 °F oven until warm.
Make ahead: The filling can be assembled up to one day in advance and refrigerated. Prepare the topping just before baking for best texture.
Crisp topping option: For a crunchy, streusel‑style topping, replace ¼ cup of flour with rolled oats and add an extra tablespoon of butter.
Sugar adjustments: Taste your plums before baking; if they are extremely tart, add an extra tablespoon or two of brown sugar to the filling. If you prefer a less sweet dessert, cut the sugar back slightly.
- Gluten‑free: use a 1:1 gluten‑free flour blend in place of all‑purpose flour.
- Dairy‑free: replace butter with plant‑based buttery sticks and use coconut milk in place of cream.
- Fruit variations: try half plums and half peaches or blueberries; add a handful of chopped nuts to the topping for extra texture.