This easy plum cobbler recipe is perfect for using ripe fresh plums. Made in a cast iron skillet, it combines juicy plums with a buttery, golden-brown crust. A simple and delicious dessert you will love!
You'll love my other fruit desserts, such as this fruit crisp, strawberry cake, fruit pavlova, and plum bars.
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⭐️ Why this recipe works
- Fresh plums: Using fresh plums ensures a juicy and flavorful filling, bringing out the natural sweetness and tartness of the fruit.
- Balanced sweetness: The right amount of sugar highlights the plums' flavor without overwhelming it, creating a perfect balance.
- Simple topping: The easy-to-make batter topping provides a delightful contrast to the juicy filling with a golden, slightly crisp surface.
🧾 Ingredient notes
- Plums: The star of the dish, providing a juicy, sweet, and tart filling.
- Granulated sugar: Adds sweetness to both the filling and the topping, enhancing the overall flavor.
- Lemon juice: Adds a hint of acidity, balancing the sweetness and enhancing the plum flavor.
- Vanilla extract: Adds warmth and depth to both the filling and the topping.
- Cornstarch: Thickens the filling to prevent it from being too runny.
- All-purpose flour: Forms the base of the topping, providing structure.
- Baking powder: Helps the topping rise, creating a light, fluffy texture.
- Butter: Adds richness and moisture to the topping.
- Whole milk: Helps create a smooth, cohesive batter for the topping.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Skillet Plum Cobbler recipe step-by-step
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a large bowl, combine the sliced plums, ¾ cup granulated sugar, lemon juice, 1 teaspoon vanilla extract, and cornstarch. Mix well until the plums are evenly coated. Set aside.
- Prepare the topping: In another bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and salt. Add the melted butter, milk, and ½ teaspoon vanilla extract. Stir until just combined; the batter will be thick.
- Assemble the cobbler: Pour the plum mixture into a 9-inch cast iron skillet or baking dish, spreading it out evenly. Dollop the batter over the plums, spreading it slightly to cover most of the fruit. It’s okay if some fruit is still visible.
- Bake: Place the skillet in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool and serve: Allow the cobbler to cool for at least 15 minutes before serving. Serve warm, topped with vanilla ice cream or whipped cream if desired.
📖 Substitutions and variations
- Fruit alternatives: Use peaches, berries, or a combination of your favorite fruits in place of plums.
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-free: Use a plant-based milk such as almond or oat milk, and replace butter with coconut oil or vegan butter.
- Reduced sugar: Use a sugar substitute like stevia or erythritol to lower the sugar content.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Enhance flavor: Add a pinch of nutmeg or cardamom to the filling for extra warmth and complexity.
- Texture: For a crunchier topping, sprinkle a little coarse sugar over the batter before baking.
- Juiciness: Let the sliced plums sit with the sugar and lemon juice for 10-15 minutes before adding cornstarch, allowing the juices to draw out and create a richer filling.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled cobbler in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the cobbler in a freezer-safe container and freeze for up to 3 months.
- Reheat: To reheat, warm the cobbler in a 350°F (175°C) oven for 15-20 minutes or until heated through. You can also microwave individual portions for 1-2 minutes.
❓Recipe FAQ's
Yes, you can prepare the filling and topping separately, then assemble and bake the cobbler when ready to serve.
Ensure the filling is thickened properly with cornstarch and avoid overmixing the batter. Bake until the topping is golden brown and fully set.
If the filling is too runny, you can add a bit more cornstarch to thicken it. Mix it with a little cold water before adding to avoid lumps.
The cobbler is done when the topping is golden brown, and the filling is bubbly around the edges. You can also insert a toothpick into the topping; it should come out clean or with a few crumbs.
Peeling is not necessary; the skins add color and texture. However, if you prefer a smoother filling, you can peel the plums.
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Easy Skillet Plum Cobbler
Ingredients
For the filling:
- 6 cups fresh plums, pitted and sliced
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
For the topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, melted
- ½ cup whole milk
- ½ teaspoon vanilla extract
Instructions
Preheat the oven:
- Preheat your oven to 375°F (190°C).
Prepare the filling:
- In a large bowl, combine the sliced plums, ¾ cup granulated sugar, lemon juice, 1 teaspoon vanilla extract, and cornstarch. Mix well until the plums are evenly coated. Set aside.
Prepare the topping:
- In another bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and salt. Add the melted butter, milk, and ½ teaspoon vanilla extract. Stir until just combined; the batter will be thick.
Assemble the cobbler:
- Pour the plum mixture into a 9-inch cast iron skillet or baking dish, spreading it out evenly. Dollop the batter over the plums, spreading it slightly to cover most of the fruit. It’s okay if some fruit is still visible.
Bake:
- Place the skillet in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
Cool and serve:
- Allow the cobbler to cool for at least 15 minutes before serving. Serve warm, topped with vanilla ice cream or whipped cream if desired.
Notes
- Choosing Plums: For the best texture, use ripe but firm plums. A mix of different varieties can add a depth of flavor.
- Adjusting Sweetness: If your plums are very sweet, you can reduce the sugar in the filling to ½ cup.
- Skillet Alternatives: If you don't have a cast iron skillet, a similar-sized baking dish will work just as well.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven to maintain the crisp topping.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Izabela says
I agree with the other poster. It’s way too runny so I did end up adding a bit more flour because it wasn’t thick like the recipe stated it would be. For me 1 cup of sugar is too much as someone who doesn’t like things overly sweet, BUT it did turn out good and would make it again (with the adjustments).
Debs says
Happy that it worked out. And thank you so much for the feedback. I'll take another look at the measurements. 🙂
Lori says
My topping was very runny, not thick. Following the dry ingredients directions with 1/2 Cup melted butter and 1/2 Cup milk was too much liquid. My cobbler didn't look anything like you pictured, mine was a flat looking crust. Is the 1 cup for flour the right amount?
Debs says
Hi Lori, I'm so sorry that this recipe didn't quite work for you. The measurements are correct, so let's see if we can remedy this for you. You need 1 cup of flour and 1 cup of granulated sugar, so you've got 2 cups of dry ingredients for mixing with the butter and milk. Using whole milk will help to keep the cobbler batter thick because of the fat content. So, if you've used a lower fat milk, then it will make the batter thinner. It's also really important to make sure that you're raising agent is fresh so you get maximum lift in the oven. Let me know if you try it again and if those modifications help. 🙂
Moo says
Can't find any fresh plums right now, any suggestions on other fruit that may fit the bill?
Debs says
Pears would be perfect in this. Failing that, apples are always a great bet too. Let me know what you choose to go with and how it turns out!