This classic plum cake with biscuit topping is easy to assemble and pairs best with Santa Rosa plums, but other flavors will work too. It’s fresh, tart and absolutely delicious.
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My parents are blessed with several plum trees, all of which seem to ripen within a few weeks of summer. When that happens? It’s raining plums here. Each spare counter is filled with flat trays and plums arranged in a single layer.
The best plums for plum cobblers
For baking? The best plum is the Santa Rosa. That’s the one that’s red and sweet just under the skin, but yellow and tart as you get closer to the seed. It is usually a tart plum, which is perfect for baking because the acid intensifies the taste.
CONTINUE READING:
This is one of our favorite recipes for using plums. It’s an adaptation of one we cut from the Sacramento Bee years ago. It’s easy to put together, the hardest part is preparing the plums (you’ll have to cut around the seeds, using a paring knife helps).
How much sugar to use in Plum Cobbler
The recipe calls for 3/4 cup sugar to about 4 cups sliced plums. I sometimes cut it back to 1/2 cup, which you can do if you like your cobbler more tart.
More summer fruit desserts
- Summer peaches with baked meringue
- Apricot Cherry Galette
- Blackberry Fruit Pie
- Strawberry Shortcake
- Plum and Walnut Skillet Cake
From the editors of Simply Recipes
plum cobbler
ingredients
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3/4 cup plus 2 tablespoons (170G plus 30G) sugar (can be reduced to 1/2 cup for a more acidic cobbler)
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4 cups sown and cut fresh plums (Christmas plums work best), 10-18 plums depending on size
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2 tablespoon Instant tapioca (or cornstarch)
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1 teaspoon grated Orange peel
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1/4 teaspoon Cinammon
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1 cup (110G) all purpose flour
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1 1/2 teaspoon baking powder
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1/4 teaspoon Salt
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1/4 cup (50G) butter
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1/4 cup (60ml) milk
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1 egg, beaten easily
method
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Preheat the oven:
Preheat the oven to 175°C.
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Combine the plums with sugar, tapioca, orange zest and cinnamon:
In a large bowl, combine 3/4 cup white sugar, prunes, instant tapioca, orange zest, and cinnamon. Place the fruit mixture in a 2 liter casserole dish.
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Mix the ingredients for the topping:
In a medium bowl, combine the remaining 2 tablespoons sugar, flour, baking powder, and salt. Using a fork, a dough mixer, or your (clean) hands, cut in the butter until the mixture resembles coarse crumbs. Beat in the milk and egg until just moist (don’t mix too much).
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Top the fruit mixture with the topping:
Spoon the batter onto the fruit mixture in large spoons. Bake for 35 minutes, until the topping is nicely browned and the filling is bubbly.
Serve with whipped cream (optional).
| nutritional information (per serving) | |
|---|---|
| 345 | calories |
| 8g | Fat |
| 66g | carbohydrates |
| 4g | protein |
