Individual Plum Cobblers with Hazelnut Topping

Name: Individual Plum Cobblers with Hazelnut Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 2 1/4 pounds red-skinned plums, pitted, each plum cut into 8 wedges; 2/3 cup sugar; 2 tablespoons quick-cooking tapioca; 1/2 teaspoon ground cinnamon; 2 tablespoons (1/4 stick) chilled unsalted butter, diced; 3/4 cup all purpose flour; 2 tablespoons (packed) golden brown sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 3 tablespoons chilled unsalted butter, diced; 1/2 cup hazelnuts, toasted, chopped; 1/2 cup chilled whipping cream; 1 tablespoon sugar; Vanilla ice cream

Servings: persons

2 to 2 1/4 pounds red-skinned plums, pitted, each plum cut into 8 wedges
2/3 cup sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
2 tablespoons (1/4 stick) chilled unsalted butter, diced
3/4 cup all purpose flour
2 tablespoons (packed) golden brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons chilled unsalted butter, diced
1/2 cup hazelnuts, toasted, chopped
1/2 cup chilled whipping cream
1 tablespoon sugar
Vanilla ice cream

1
Preheat oven to 375F.
2
Butter eight 2/3-cup souffle dishes or custard cups.
3
Combine plums, sugar, tapioca and cinnamon in large bowl; toss to blend.
4
Let stand 15 minutes, tossing occasionally.
5
Divide among prepared dishes (dishes will be full).
6
Place on baking sheet.
7
Dot fruit with butter.
8
Bake until plums are tender and fruit bubbles thickly, about 45 minutes.
9
Cool in dishes.
10
(Can be made 4 hours ahead.
11
Let stand at room temperature.)
12
Preheat oven to 375F.
13
Whisk together flour, golden brown sugar, baking powder and salt in medium bowl.
14
Add butter, rub in with fingertips until mixture resembles coarse meal.
15
Mix in nuts.
16
Gradually add cream, stirring with fork until batter holds together.
17
Drop large spoonful of batter atop fruit in each dish, dividing equally.
18
Sprinkle with 1 tablespoon sugar.
19
Bake until topping is golden, about 25 minutes.
20
Cool at least 15 minutes.
21
Top with ice cream; serve warm.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 to 2 1/4 pounds red-skinned plums, pitted, each plum cut into 8 wedges, 2/3 cup sugar, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon ground cinnamon, and more.

Yes, Individual Plum Cobblers with Hazelnut Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!