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a big scoop of plum cobbler being lifted out of the black cast iron pan.

Easy Plum Cobbler Recipe -Zwetschgen Auflauf

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
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.
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Ingredients

Servings: 6
  • 8 cups fresh plums pitted and sliced in thin slices
  • 1/2 cup light brown sugar packed
  • 1/2 Honey or Cosmic Crisp apple peeled and grated you can use any apple type you like, if you want it tart you can use Granny Smith
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoon ground cinnamon

For the Topping

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar if you use organic raw sugar use 1/3 to 1/2 cup
  • 8 tablespoons unsalted butter cubed and cold
  • 2/3 cup heavy whipping cream
  • 1 tablespoon coarse sugar for topping

Instructions

  • 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.
     
    side by side plum mixture for plum cobbler
  • 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.
     
    side by side before and after baking plum cobbler
  • 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

Notes

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.