Plum Cobbler


  • Prep Time20 mins
  • Total Time1 hr 35 mins
  • Makes9 servings
Plum Cobbler

Photo, Erik Putz.

Chatelaine Triple Tested

Enjoy this dish while it's still warm, topped with vanilla ice cream.


  • 8 to 10 large plums, pitted, cut into eighths (6 cups)

  • 1 170-g pkg blackberries, (1 1/4 cups)

  • 2/3 cup granulated sugar

  • Scant 2 tbsp cornstarch

  • 1 tbsp lemon juice

  • 1 1/2 tsp vanilla

  • 1/4 tsp salt


  • 1 1/2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1 tbsp baking powder

  • 1/4 tsp salt

  • 1/2 cup milk

  • 1/3 cup unsalted butter, melted


  • PREHEAT oven to 350F. Place an 8-in. square baking dish on a baking tray and set aside.

  • TOSS plums, blackberries, sugar, cornstarch, lemon juice, vanilla and salt in a large bowl. Transfer to baking dish.

  • BISCUIT: Whisk flour, sugar, baking powder and salt in a medium bowl. Stir milk and butter in a small bowl with a fork, then stir into flour mixture with fork until just combined. Dollop 9 portions of batter over fruit.

  • BAKE, covering with foil if biscuit is browning too quickly after 45 min, until topping is golden and fruit is bubbling, about 1 hr. Let cool 15 min, then serve warm.

Nutrition (per serving)

Calories 301, Protein 4g, Carbohydrates 48g, Fat 11g, Fibre 3g, Sodium 236mg.
Good source of folate.

Kitchen Tip: Gently lift the middle biscuit to check that topping is cooked through.

Kitchen Tip: The cobbler topping will absorb the juices from the fruit as it cools. It’s best enjoyed while warm and juicy, with a scoop of vanilla ice cream.

Find our all-time favourite plum recipes.