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Silver spoon inside glass dish with plum cobbler

Plum Cobbler (with pie crust)

This is one of the easiest desserts I make during plum season. So easy to put together, I love it with my cinnamon pie crust and sometimes add walnuts. The fruit bubbles up during baking creating a fantastic juicy syrup! Serve it on its own or with a scoop of ice cream, it's a total crowd-pleaser.

  • Total Time: 2 hours 35 minutes
  • Yield: 8 servings 1x


Units Scale

For the crust:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup walnuts, chopped, optional
  • 1 cup white sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 egg, at room temperature
  • 1/2 teaspoon vanilla

For the filling:

  • 2 pounds fresh plums, pitted and sliced into thin wedges
  • 3-4 tablespoons sugar
  • 1-2 tablespoons cornstarch
  • Zest and juice of 1 orange


For the crust:

  1. In a large bowl beat butter with sugar for a minute.
  2. Add egg and vanilla and mix well.
  3. Sift the dry part: flour, cinnamon, and salt and add them in two parts to the butter mixture. Then add the nuts.
  4. Mix everything together but don’t overwork the dough. It may be soft.
  5. Pat it into a flat round, wrap in plastic, and refrigerate for at least an hour, until it relaxes and hardens.

For the filling:

  1. Have ready a 9-inch square dish (I use glass or ceramic). 
  2. Add the sliced plums and distribute them evenly. 
  3. Sprinkle with the sugar, cornstarch, juice, and zest, and lightly mix everything. 

Assembling the cobbler:

  1. Turn on the oven at 350°F/180ºC.
  2. On a lightly floured counter, roll the cold dough (if it’s too hard when taking it out from the refrigerator, let it soften slightly, just until you can begin to roll it) sprinkling with additional flour if it sticks to the counter. 
  3. Roll it about 1/4 inch thick.
  4. Cut any shape you want and immediately top the cobbler with the dough pieces. Make sure you leave spaces without topping as the fruit juices need to evaporate a bit during baking and bubble up. 
  5. Bake for about 40-45 minutes, until the fruit is bubbling and the cookie topping is golden and dry. 
  6. Eat warm with a scoop of ice cream or at room t°. 
  7. Refrigerate leftovers, wrapped. 


Make-ahead: Crust - you can make it ahead and have it in the refrigerator for 3-4 days, well wrapped. Or make it a month ahead and freeze it. When ready to bake put it in the refrigerator a day or two before you plan to use it so it thaws slowly. Filling - you can keep the sliced plums in the freezer for a few weeks before using it. Use them directly without defrosting them first.

Individual desserts: make them in single-serving ramekins and serve each person their own little cute dessert.

Variation: use another citrus, like tangerine or lemon, or another type of pie dough like sweet shortcrust pastry, or even chocolate pie crust if you like the combination with plums. Cardamom also works well with plums. 

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Pie dough from scratch: 90 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: Plum cobbler