Port Plum Cobbler
Plum are in abundance during the summer time, I came across some gorgeous plums at the grocery store and knew I had to create an easy plum cobbler dessert recipe that had some flair. I poach the plums in a port syrup to get the flavor party started.
Port Plum Cobbler baking Tips:
You want to give your plums time to poach in the port liquid. This helps the plums absorb all of that incredible port flavor.
Port has flavors of chocolate, berries and warm spices like cinnamon. For more information on the wonderful world of ports check out this article by Wine Folly.
I use a sweet biscuit for this recipe. You can sprinkle the top of the biscuits with sugar to add a crunchy sweet layer to your cobbler.
Can you make ahead?
Fridge: Port Plum: You can make a day in advance, this will allow the plums to absorb more port flavor. The next day you will need to thicken the sauce as instructed in the recipe after you add them to the casserole pan.
Cobbler: Cobbler can be made a day in advance. Once cobbler cools off, about 1 hour, cover with film wrap or foil and place in the fridge.
Reheating: Pop in a 350-degree oven for 10-15 minutes.
You can use whatever milk you have in the fridge for this recipe.
I use shortening it produces a more tender biscuit than when it’s made with butter.
Using local honey will have more flavor than the bear honey. If you can find honey with the comb in it, buy it!
Common One to One Substitutions:
- Gluten Free Flour = All Purpose Flour
- Merlot = Port
- Shortening = Coconut Oil
what to serve with Port Plum Cobbler?
Port Plum Biscuit Cobbler
- ¼ cup dark brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- zest of 1 small lemon
- 1 ¼ cup port
- 9 plums washed seeded quartered
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 pint vanilla ice cream
- honey garnish
- 4 cups unbleached all-purpose flour
- 6 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup non-hydrogenated coconut oil
- 2 large eggs beaten
- 1 tablespoon vanilla extract
- 1 cup milk
- In a medium sauce pot add the brown sugar, cinnamon, kosher salt, lemon zest and port, bring to a boil. Add plums and bring liquid to a simmer. Remove from heat and let plums steep.
- Preheat oven to 425 degrees, in a large bowl, mix together the flour, sugar, baking powder and kosher salt. Add the shortening until it looks like coarse cornmeal. Add the eggs, vanilla and milk, stir until dough is formed.
- With a slotted spoon place the plums in a 9 x 13 casserole pan. Stir the cornstarch and water together, pour into port syrup, bring to a boil, pour over plums. Use a ¼ cup dry measuring cup (spray with cooking spray or rub oil inside to prevent sticking) drop biscuits on top. Pop in the oven for 25 minutes or until golden brown. Let cool for 10 minutes before serving.
- Serve plum cobbler hot with a dollop of ice cream and a drizzle of honey.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!