Red plum cobbler recipe

July 9, 2:20 PMLA Baking ExaminerHilary Cable

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Freshh red plums go into this plum cobbler recipe./Wikimedia Commons

Cobblers are a fast, simple way to make dessert using summer’s fresh fruits. Cobblers are essentially a fruit pie without a bottom crust.

Select fresh, frozen or canned fruit depending on the season, and then choose the crust. Options include biscuit or pie dough, or pour-on batter. 

This cobbler made of fresh red plums and a shortcut biscuit-mix crust is from the interesting, sometimes schmaltzy and always reliable “The Farm Journal Complete Pie Cookbook: 700 Best Desserts and Main-Dish Pies in the Country,” edited by Nell B. Nichols. The copyright is 1965, in the days before ISBNs.

"Complete Pie Cookbook" appears to be out of print. Check with Cookbooks by Janet Jarvits in Pasadena to locate a copy. 

Ingredients

For the fruit filling:  

3 cups pitted, sliced red plums (including juice)

1 cup granulated white sugar

2 tbsp. cornstarch 

1 cup water 

1 tbsp. salted butter 

½ tsp. ground cinnamon

For the crust: 

2 cups biscuit mix, such as Bisquick 

2 tbsp. granulated white sugar 

2/3 cup whole milk

For the garnish: 

2 tbsp. whole milk

2 tbsp. coarse sugar crystals

Method 

For the filling:

Preheat oven to 400°. 

Spray a 9-inch by 9-inch baking dish with no-stick spray and set aside. 

Combine the plums, 1 cup sugar and cornstarch in a 2-quart saucepan. 

Add the water and stir over medium heat until the mixture comes to a boil. 

Remove the fruit filling from the heat and stir in the butter and cinnamon. 

Pour the filling into the prepared pan. 

Place the pan in the oven while you prepare the crust. 

For the crust:

Combine the biscuit mix, 2 tbsp. sugar and the 2/3 cup milk in a medium bowl. Beat until the ingredients form a soft dough. 

Remove the fruit mixture from the oven. 

Drop the biscuit dough by spoonfuls onto the hot fruit filling. Brush the biscuits with the 2 tbsp. milk and sprinkle with the coarse sugar. 

Return the pan to the oven and bake 25 minutes or until the biscuits are brown and the filling is bubbling. 

Serve warm in bowls with scoops of vanilla bean ice cream. 

Serves 6-8. 

Cook’s notes: 

• The filling should be hot when you drop the biscuits on top to prevent them from becoming soggy. Bake immediately. 
• Try LA Cooking Examiner Erika Kerekes' cherry cobbler here. 
• If you liked this summer fruit dessert, try a fresh berry tart next time. 

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