Ruby & Golden Plum Cobbler

Juicy plums bake into a rich, ruby-red filling beneath a golden, buttery cobbler topping, creating a dessert that is both rustic and irresistible. Gently spiced with cinnamon and balanced by the natural tartness of the fruit, every spoonful combines warm, bubbling plums with a soft, tender crust.

Serve it on its own, with a scoop of vanilla ice cream, or take it a step further with a spoonful of Amaretto Vanilla Chantilly. The delicate combination of vanilla and almond adds a smooth, luxurious contrast to the warm, spiced fruit.

Comforting, simple and beautifully vibrant, Ruby & Golden Plum Cobbler is the kind of dessert that feels equally at home as an easy family dessert or a more elegant finish to a special meal.

Equipment

• Enameled Cast Iron Roasting Pan or Baking Dish, approximately 20 × 30 cm.
• Wooden cutting board

Ingredients

Plum filling

• 800 g fresh plums, pitted and sliced

• 75–100 g sugar, depending on the sweetness of the plums

• 1 tbsp lemon juice

• 1 tsp vanilla extract or vanilla sugar

• 1 tsp ground cinnamon

• 1 tbsp cornstarch or potato starch

• Optional: ¼ tsp ground cardamom

Cobbler topping

• 180 g all-purpose flour

• 60 g sugar

• 2 tsp baking powder

• ¼ tsp salt

• 90 g cold butter, cubed

• 120 ml milk or buttermilk

• 1 tsp vanilla extract

Optional for the top:

• 1 tbsp coarse sugar or regular sugar

• A little cinnamon

Instructions

1. Prepare the oven
   Preheat to 180°C/356°F. 

2. Make the plum filling
   Combine the sliced plums, sugar, lemon juice, vanilla, cinnamon, and cornstarch. Spread the mixture evenly in the baking dish.

3. Make the cobbler topping
   Mix the flour, sugar, baking powder, and salt. Rub or cut the cold butter into the flour until the mixture resembles coarse crumbs.

   Stir in the milk and vanilla just until a soft, slightly sticky dough forms. Do not overmix.

4. Assemble
   Drop spoonfuls of dough over the plums. Leave some gaps between them—the topping will spread while baking, and the fruit should still peek through.

5. Bake
   Sprinkle with a little sugar and cinnamon if desired. Bake for 35–45 minutes, until the topping is golden brown and the plum filling is bubbling.

6. Serve
   Let it rest for about 10–15 minutes before serving. It's especially good warm with vanilla-amaretto chantilly, vanilla ice cream, whipped cream, or custard.

Optional variation: Almond plum cobbler

Add 50 g ground almonds to the topping and reduce the flour to 130 g. Almond and plum work particularly well together.