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