Easy Plum Cobbler Recipe -Zwetschgen Auflauf

Servings: 6 Total Time: 1 hr 5 mins Difficulty: Beginner Corn Free Nut Free
Calories: 402
This easy plum cobbler recipe or in German Zwetschgen Auflauf, takes me back to my grandmother’s kitchen in Germany, where the scent of bubbling plums, cinnamon, and a golden biscuit topping filled the air. Every spoonful tastes like comfort, and now I’m sharing this family favorite so you can bring the same warmth to your own table.
a big scoop of plum cobbler being lifted out of the black cast iron pan. pinit

Plum cobbler is the perfect fall dessert when stone fruits are at their sweetest. The rich, jammy filling contrasts beautifully with a buttery, biscuit‑style topping. My love of cobblers comes from late summer evenings in Oregon, where roadside stands sell baskets of fresh plums. This recipe captures that rustic comfort without being fussy or complicated.

Why you’ll love this plum cobbler

  • Easy preparation: No special equipment required; a bowl and a baking dish are all you need.

  • Versatile: Works with fresh or frozen plums and can be adapted for peaches or berries.

  • Perfect balance: Tart plums with a lightly sweet biscuit topping ensure every bite is jammy yet not overly sweet.

  • Make ahead: The filling can be prepared a day in advance, and leftovers reheat beautifully.

A bowl of hot yummy Plum Cobbler

What is a cobbler? Crisp vs. crumble

If you’ve ever wondered what distinguishes a cobbler from a crisp or a crumble, you’re not alone. 

➡️ The cobbler is a deep‑dish fruit dessert with a sweet, jammy filling topped by a biscuit‑like dough; the topping may cover the entire dish or be dropped in spoonfuls, allowing the fruit to peek through. 

➡️ A crisp is similar but is crowned with a streusel‑style topping of sugar, flour and butter that includes oats, which crisp up during baking and give the dessert its name. 

➡️ And a crumble also has a streusel topping but omits the oats; its mixture of butter, flour and sugar bakes up clumpy and slightly cakey. 

Including this quick explanation satisfies curiosity and can help search engines match your page to more specific queries.

A Taste of Home

Plum cobbler (Zwetschgen Auflauf) always takes me back to my grandmother’s cozy kitchen in Germany. Every September we’d wander through the orchard, baskets in hand, filling them with Italian plums — small, egg-shaped jewels, their dusky skins hiding a tart sweetness that baked into jammy perfection.

Back in the kitchen, my Oma would hum as she spooned biscuit batter over the fruit. I’d perch on a stool, sneaking a taste of syrup when I thought she wasn’t looking, the air rich with cinnamon and butter. The oven would fill the house with warmth, the topping turning golden as the plums melted into a bubbling pool of purple.

When it came out, she always made sure each serving had something cool and creamy — a melting scoop of vanilla ice cream, a soft cloud of whipped cream, or even a drizzle of custard. Every variation felt like her own little gift, a reminder that food was meant to comfort and delight.

 

plum cobbler with missing piece in cast iron pan.

Those simple rituals — the sun-warmed plums, the hum of her voice, the laughter at her worn wooden table — are stitched into my heart. Now, when I bake this cobbler for my own family, I’m not just making dessert. I’m passing along a piece of her love, one spoonful at a time. And today, I’d love to share that same warmth and memory with you.

 

A Recipe Meant to Be Shared

I hope this plum cobbler brings a taste of late summer to fall to your table. If you try this recipe, please leave a rating or comment below — it helps other readers find the best recipes. For more fruit desserts, check out my plum cake and strawberry recipes. Happy baking!

Easy Plum Cobbler Recipe -Zwetschgen Auflauf

Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins
Cooking Temp: 375  F Servings: 6 Estimated Cost: $ 6 Calories: 402
Best Season: Fall

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

Cooking Mode Disabled

For the Topping

Instructions

  1. Preheat your oven to 375°F (190°C).

  1. 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.

     

    side by side plum mixture for plum cobbler

  1. 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.

  1. 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.

     

    side by side before and after baking plum cobbler

  1. 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.

     

    plum cobbler in cast iron skillet pan with some scoops in the white bowl topped with whipping cream

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.
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Frequently Asked Questions

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Can I use frozen plums?

Yes. Do not thaw them; just toss with sugar and cornstarch and increase the bake time by about 5 minutes so the juices thicken.

Can I make this cobbler ahead?

The filling can be prepared ahead and refrigerated. Bake the cobbler just before serving so the topping stays crisp.

How do I store leftovers?

Cover and refrigerate. To reheat, warm individual portions in the microwave or re‑crisp the topping by warming the whole cobbler in a 350 °F oven.

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