Plum Cobbler Recipe

Name: Plum Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds plums, cut into 1-inch cubes; 3/4 cup sugar; 2 tablespoons cornstarch; 2 cups all-purpose flour; 1/2 cup cornmeal; 3/4 cup sugar; 2 tablespoons minced candied ginger; 1 tablespoon baking powder; 1 teaspoon kosher salt; 2 cold unsalted butter, cubed; 3/4 cup milk

Servings: persons

4 pounds plums, cut into 1-inch cubes
3/4 cup sugar
2 tablespoons cornstarch
2 cups all-purpose flour
1/2 cup cornmeal
3/4 cup sugar
2 tablespoons minced candied ginger
1 tablespoon baking powder
1 teaspoon kosher salt
2 cold unsalted butter, cubed
3/4 cup milk

1
Make the filling: In a bowl, toss the plums with the sugar and cornstarch and let stand for 10 minutes.
2
Meanwhile, make the dough: Preheat the oven to 375u00b0. In a food processor, pulse the flour with the cornmeal, sugar, candied ginger, baking powder and salt. Add the butter and pulse until crumbly. Add the milk and pulse until moistened.
3
Spread the filling in a 9-by-13-inch baking dish. Scoop 15 mounds of dough over the filling. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.

959

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 pounds plums, cut into 1-inch cubes, 3/4 cup sugar, 2 tablespoons cornstarch, 2 cups all-purpose flour, and more.

Yes, Plum Cobbler 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.

Plum Cobbler

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