Easy Plum Cobbler Recipe (2024)

FAQs

How do you keep cobbler from getting soggy? ›

The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit. When baking, be sure the filling is bubbling-hot to ensure the cornstarch is cooked enough to thicken.

Not cooking it long enough.

Try this: Because the cobbler topping is a variation on a quick bread, we can take its temperature to ensure doneness. A probe thermometer inserted in the center of the cobbler should reach 200°F in the thickest part of the topping.

A good cobbler should get most of its sweetness from the fruit, not the filling. You don't need to kill the dish with sugar, so avoid recipes that call for half a cup or more. If it's not quite sweet enough for your taste, you can always add a scoop of ice cream to the rest.

Use the soft, sweet, juicy flesh of plums in jams, chutneys, puddings, cakes and crumbles – they taste delicious and add vibrant colour. Discover our delicious plum recipes below and for more recipes using stone fruits, check out our cherry recipes, peach recipes and apricot recipes.

In a cobbler, the topping is a dough with a rising agent like baking powder that bakes up into a slightly sweet, biscuit-like topping. In crisp, the topping is made with flour, sugar, butter, oats and sometimes nuts without a leavening agent. The topping is sprinkled over the fruit before baking.

Add milk slowly to the dry cobbler mix, you don't want your batter too runny. If the mixture is too thick you can add more milk, but you want the batter the consistency of a thick cake or brownie batter. Since this recipe is going to sit on a pantry shelf, we're using all-purpose flour.

Use your probe thermometer! According to Kitchn, when the center of your cobbler reaches 200 degrees F, it's done. Since you have a tool that ensures your cobbler is cooked through, there's one more tip that will make your cobbler experience even better. Let your cobbler rest for a bit before serving.

Change Up Your Thickener

Alright, this year, give cornstarch a try. While flour imparts a mild bitter flavor to the filling that doesn't always cook entirely out, corn starch is generally undetectable. Or better yet, try tapioca starch; it's flavorless and incorporates into various fruits' juices extremely well.

If you use enough batter to completely cover the fruit, you'll end up with a cobbler that's far too bready, more like an upside-down cake.

The biggest difference is that a cobbler is so easy to make (easier than pie!). While a pie is made with a bottom crust and often a top crust, the dough and the fruit filling cook together in a cobbler.

Does cobbler have a bottom? ›

Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead. The doughs used are also different, with a pie typically using a rolled-out pastry versus the dropped biscuit topping of a cobbler.

Most cobblers are made with sweet fruit fillings like cherry or peach, with the bottom of the biscuit shell soaking up all those delicious juices, while the top stays firm. They are usually served warm, with a scoop of vanilla ice cream.

Freezing plums

Wash and dry the plums gently, then cut them in half to remove the stones. From here you can freeze them whole or slice them first, which makes them easier to use. Lay out your plum slices on a baking tray and put them in the freezer.

Eating Fresh Plums

Since our plums are good for eating, in addition to cooking and making preserves, we do eat plenty of them straight from the tree.

The sliced freezing method is great for storing frozen plums for an extended period of time, but one of our favorite summer hacks is freezing our plums whole. All you need to do is wash the plums and place the whole fruits in a plastic bag in the freezer.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Once the cobbler has been removed from the oven, let sit for 20-30 minutes before serving. Serve fresh with vanilla ice cream or homemade whipped cream. Enjoy! To store leftover cobbler, place in an airtight container and store in the refrigerator for up to a week.

Bake the cobbler until the topping is turning golden around the edges and the fruit filling is bubbling, 45 to 55 minutes. Cool and serve: It will be hot! Let the cobbler cool for at least a few minutes, or serve at room temperature, or the next day. Cover and refrigerate.

Once completely cooled, cover the dish with the fruit and store in the fridge; store the topping in a covered container at room temperature.