Easy Plum Cobbler (with pie crust)
This old-fashioned plum cobbler is one of the best desserts I make during plum season. It comes together quickly and is ready in under an hour. The juicy plum layer bubbles up during baking creating a fantastic syrup! Serve it on its own or with a scoop of vanilla ice cream, it's a total crowd-pleaser. I love it with the cinnamon dough, but you can use just about any pie crust you want.
Servings 8 servings
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup walnuts chopped, optional
- 1 cup white sugar
- ½ cup unsalted butter at room temperature
- 1 egg at room temperature
- ½ teaspoon vanilla
For the filling:
- 2 pounds of fresh plums pitted and sliced into thin wedges
- 3 tablespoons sugar use white or light brown sugar and add up to 2 tablespoons more if the plums are too acid or you like very sweet desserts
- 1 tablespoons cornstarch
- 1 teaspoon orange zest
- ¼ cup orange juice about 1 orange
- ½ teaspoon ground cinnamon: optional for extra flavor. And if using a plain pie dough add it to the filling.
Instructions
For the crust:
- You might not use all of it. You can make cookies with the leftovers.
- In a large bowl beat butter with sugar for a minute.
- Add egg and vanilla and mix well.
- Sift the dry ingredients or flour mixture: flour, cinnamon, and salt and add them in two parts to the butter mixture. Then add the nuts.
- Mix everything together but don’t overwork the dough. It may be soft.
- Pat it into a flat round, wrap in plastic, and refrigerate for at least an hour, until it relaxes and hardens.
For the filling:
- Have ready a 9-inch square dish (I use glass or ceramic).
- Add the sliced plums and distribute them evenly.
- Sprinkle with the sugar, cornstarch, juice, zest, and cinnamon if using. Lightly stir everything to combine.
Assembling the cobbler:
- Preheat the oven to 350°F (180ºC).
- On a lightly floured counter, roll out 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.
- Roll it about ¼ inch thick.
- 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 during baking and bubble up.
- Bake for about 40-45 minutes, until the fruit is bubbling and the cookie topping is golden and dry.
- Eat warm with a scoop of ice cream or plain at room temperature.
- Refrigerate leftovers, covered in plastic warp or in an airtight container.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
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 freeze the sliced plums for a few weeks before using them. Use directly without defrosting first. Individual desserts: make them in single-serving ramekins and serve each person their own little cute dessert.
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 freeze the sliced plums for a few weeks before using them. Use directly without defrosting first. Individual desserts: make them in single-serving ramekins and serve each person their own little cute dessert.
