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My Plum Cobbler recipe is made with ripe summer plums simmered in a cinnamon-port syrup, topped with tender drop biscuits, then baked until golden and bubbling. Serve it warm with vanilla ice cream and a drizzle of honey, and watch how fast everyone goes silent after the first bite.
Here are more summer desserts to add to your rotation: Skillet Strawberry Cobbler, Peach Cobbler, Apple Cobbler, and Peach Cobbler Ice Cream.
Recipe Video:
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Imagine spooning into a warm plum cobbler where the fruit is juicy, sweet-tart, and soaked in a rich port syrup that tastes like summer got dressed up for Sunday dinner. The biscuits bake right on top, soaking up some of that spiced plum filling while staying fluffy in the center and golden on the edges. This is not your average cobbler, it has the comfort of a Southern fruit dessert with a little chef flair from the port, lemon zest, cinnamon, and honey.
Plum cobbler is one of those desserts that makes sense when summer stone fruit is everywhere, and you want something easier than pie but still worthy of company. Cobblers became popular because they were forgiving, rustic, and practical, especially when cooks had fresh fruit and wanted a dessert without rolling pie dough. This plum cobbler recipe keeps that same spirit but uses port to deepen the fruit's flavor and a biscuit topping that bakes up tender rather than cakey.
The process starts by simmering brown sugar, cinnamon, lemon zest, kosher salt, and port into a quick syrup before adding the plums. This gives the fruit a head start, allowing the plums to absorb the warm spice and wine flavor before going into the casserole dish. The biscuit topping comes together in a bowl with flour, sugar, baking powder, shortening, eggs, vanilla, and milk, then gets dropped over the plums and baked until the filling bubbles and the biscuits turn golden brown.
Plum Cobbler Key Ingredients
Here are the key ingredients you need to make this plum cobbler.
Fresh Plums
Fresh plums are a stone fruit that gets overlooked sometimes but are the star of this cobbler, so choose fruit that is ripe but still firm enough to hold its shape while baking. Red plums bring a sweet-tart bite and juicy flesh, black plums become mellow and sweet when ripe, and purple plums create a beautiful deep color in desserts. Italian prune plums also work well because they are small, oval, and naturally sweet.
Ruby Port
Ruby Port gives the plum filling depth, body, and a rich fruit-forward sweetness that makes this cobbler taste special. Port naturally carries notes of chocolate, berries, and warm spices like cinnamon, which pair beautifully with ripe plums, brown sugar, and lemon zest. As the plums steep in the port syrup, they absorb its flavor and develop a more luxurious taste than they would with sugar alone. If you cannot find port, merlot is a solid substitute.
Dark Brown Sugar
Dark brown sugar sweetens the plum filling while adding a deeper molasses note that pairs beautifully with port and cinnamon. It helps round out the plums' tartness and gives the syrup a richer flavor than white sugar does.
Cinnamon
Cinnamon adds warmth and brings out the natural sweetness of the plums. It also gives the cobbler that familiar baked dessert flavor without overpowering the fruit.
Lemon Zest
Lemon zest brightens the port syrup and keeps the cobbler from tasting too heavy. Always zest the lemon before juicing or cutting it, because it is much easier to remove the zest while the lemon is still whole.
Cornstarch
Cornstarch thickens the port syrup so it coats the plums rather than staying loose and watery at the bottom of the baking dish. Mixing it with water or lemon juice first helps it blend smoothly into the syrup without clumping.
Unbleached All-Purpose Flour
Unbleached all-purpose flour gives the biscuit topping structure while keeping it tender. If you need a gluten-free option, you can use a quality 1:1 gluten-free flour in place of the all-purpose flour.
Shortening
Shortening creates a tender cobbler topping because it is pure fat and lacks the water found in cold butter. That helps the biscuits stay soft and delicate as they bake over the plum filling. Coconut oil can also be used as a substitute.
Milk
Milk brings the biscuit dough together and adds moisture, so the topping bakes up fluffy rather than dry. You can use whatever milk you have in the refrigerator, including whole milk or a non-dairy option.
Vanilla Ice Cream
Vanilla ice cream is the classic finish for warm plum cobbler because the cold cream melts into the hot fruit and biscuit topping. Whipped cream can also be used if you want something lighter, but ice cream gives the best hot-and-cold contrast.
How to Make Plum Cobbler Recipe
This plum cobbler starts with port-simmered plums, then gets topped with tender drop biscuits and baked until the filling is bubbling and the biscuits are golden brown. Just place the casserole dish on a rimmed baking sheet before it goes in the oven, because juicy cobblers love to bubble over.
In a medium saucepan, add the brown sugar, cinnamon, kosher salt, lemon zest, and Ruby Port; bring to a boil. Add the plums, reduce to a simmer, then remove from heat and let the plums steep.
Preheat the oven to 425°F (220°C). In a large bowl, mix the flour, sugar, baking powder, and kosher salt. Add the shortening and mix until the flour looks like coarse cornmeal. Stir in the eggs, vanilla extract, and milk until a soft dough forms.
Use a slotted spoon to transfer the plums to a 9 x 13 casserole pan.
In a small bowl, stir the cornstarch and water together. Pour it into the port syrup, bring to a boil, then pour the thickened syrup over the plums.
Lightly grease a ¼ cup measuring cup, then scoop and drop the biscuit dough over the plum filling.
Bake for 25 minutes or until the biscuits are golden brown and the filling is bubbling. Let the cobbler cool for 10 minutes before serving. Serve warm with vanilla ice cream and a drizzle of honey.
How To Store Cobbler
The port plums can be made 1 day in advance and refrigerated, allowing the fruit to absorb even more flavor before baking.
Store leftover plum cobbler covered tightly in the refrigerator for up to 3 days, but let it cool completely before covering to prevent excess moisture from forming.
Freeze cobbler in a freezer-safe container for up to 2 months, then reheat individual servings in the microwave for about 30 seconds or warm larger portions in a 350°F (175°C) oven for 10 to 15 minutes.
Pro Recipe Substitutions, Tips and Tricks
Here are my top tips for making this summer dessert delicious every time.
- Use plums that are ripe but still firm; overly soft plums can break down too much while baking and turn the filling mushy.
- You’ll need about 8 cups of sliced plums for a full cobbler, depending on the size of your fruit.
- Red, black, purple, yellow, and Italian prune plums all work in this recipe; each one brings a slightly different flavor, color, and sweetness.
- Use lemon juice instead of water to make the cornstarch slurry.
- Feel free to use light brown or granulated sugar instead of brown sugar. You can also use turbinado sugar (a coarse sugar) that'll add texture to your cobbler topping.
- If you cannot find port, use merlot as a substitute for a similar deep wine flavor.
- Add a drizzle of floral honey to the plum filling before baking if you want to enhance the fruit’s natural sweetness.
- Blackberries, raspberries, or cherries can be added to the plum filling for more color and a mixed-fruit cobbler flavor.
- A little grated ginger or cardamom can be added to the topping for a warmer, spiced cobbler.
- If you want a more rustic topping, replace a small portion of the flour with cornmeal for a cornmeal-spiced biscuit crust.
- If you need a gluten-free option, swap the unbleached all-purpose flour with a quality 1:1 gluten-free flour.
- Shortening makes a more tender biscuit topping than butter because it contains no water; coconut oil can also be used as a substitute.
- Use whatever milk you already have in the refrigerator for the biscuit dough, including whole milk or a non-dairy milk.
- Spray or lightly oil the ¼ cup measuring cup before scooping the biscuit dough so it releases easily onto the fruit.
- Bake the cobbler on a rimmed baking sheet to catch any syrup that may bubble over in the oven.
- Plum cobbler is best served warm right after baking with vanilla ice cream; whipped cream works too, but ice cream gives the best contrast against the hot filling.
FAQs
What is plum cobbler?
Plum cobbler is a baked fruit dessert made with sweetened plums and a biscuit, batter, or pastry-style topping. This version uses plums simmered in a cinnamon-port syrup, then topped with drop biscuits and baked until golden.
What kind of plums are best for plum cobbler?
Ripe but firm plums are best for plum cobbler because they hold their shape while baking. Red plums, black plums, purple plums, yellow plums, and Italian prune plums can all be used, depending on the flavor and color you want.
Do you peel plums for cobbler?
No, you do not need to peel plums for cobbler. The purple skins soften as the cobbler bakes, adding beautiful color to the filling.
Can plum cobbler be made ahead of time?
Yes, plum cobbler can be made 1 day in advance and stored in the refrigerator after it cools. You can also make the port plums ahead of time, then thicken the syrup and bake the cobbler the next day.
Can you freeze plum cobbler?
Yes, plum cobbler can be frozen for up to 2 months in a freezer-safe container. Thaw it in the refrigerator overnight, then reheat it in the oven until warmed through.
What do you serve with plum cobbler?
Plum cobbler is best served warm with a scoop of vanilla ice cream. You can also serve it with whipped cream or a drizzle of honey for a lighter finish.
More Summer Desserts
Here are more yummy desserts to sink your teeth into this summer.
Before You Begin
To begin, here are the steps I follow to get organized.
Step 1: Read the recipe before you start, and wash and dry your plums.
Step 2: Measure everything out into individual bowls.
Step 3: Follow the recipe and prepare the best plum cobbler you've ever made.
So, if you're looking for a delicious and unique summer dessert that will wow your guests, give this Port Plum Biscuit Cobbler a try. I promise you won't be disappointed! And when you do, be sure to come back and leave me a rating and review. I love hearing from you all about what recipes you've tried and how they turned out. Until next time…
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📖 Recipe
Port Plum Biscuit Cobbler
Ingredients
Port Plums
- 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
Biscuits Toppings
- 4 cups unbleached all-purpose flour
- 6 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- ½ cup non-hydrogenated coconut oil
- 2 large eggs beaten
- 1 tablespoon vanilla extract
- 1 cup milk
Instructions
Port Plums
- In a medium saucepan, 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.
Biscuit Topping
- Preheat oven; 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 extract, and milk; stir until a dough forms.
- With a slotted spoon, place the fruit filling in a 9 x 13 casserole pan. Stir the cornstarch and water together, then pour into the port syrup, bring to a boil, and pour over the 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 25minutes 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.
Video
Notes
- Use plums that are ripe but still firm; overly soft plums can break down too much while baking and turn the filling mushy.
- You’ll need about 8 cups of sliced plums for a full cobbler, depending on the size of your fruit.
- Red, black, purple, yellow, and Italian prune plums all work in this recipe; each one brings a slightly different flavor, color, and sweetness.
- Use lemon juice instead of water to make the cornstarch slurry.
- Feel free to use light brown or granulated sugar instead of brown sugar. You can also use turbinado sugar (a coarse sugar) that'll add texture to your cobbler topping.
- If you cannot find port, use merlot as a substitute for a similar deep wine flavor.
- Add a drizzle of floral honey to the plum filling before baking if you want to enhance the fruit’s natural sweetness.
- Blackberries, raspberries, or cherries can be added to the plum filling for more color and a mixed-fruit cobbler flavor.
- A little grated ginger or cardamom can be added to the topping for a warmer, spiced cobbler.
- If you want a more rustic topping, replace a small portion of the flour with cornmeal for a cornmeal-spiced biscuit crust.
- If you need a gluten-free option, swap the unbleached all-purpose flour with a quality 1:1 gluten-free flour.
- Shortening makes a more tender biscuit topping than butter because it contains no water; coconut oil can also be used as a substitute.
- Use whatever milk you already have in the refrigerator for the biscuit dough, including whole milk or a non-dairy milk.
- Spray or lightly oil the ¼ cup measuring cup before scooping the biscuit dough so it releases easily onto the fruit.
- Bake the cobbler on a rimmed baking sheet to catch any syrup that may bubble over in the oven.
- Plum cobbler is best served warm right after baking with vanilla ice cream; whipped cream works too, but ice cream gives the best contrast against the hot filling.
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