Peach and Plum Cobbler
When summer fruits are at their peak, a peach and plum cobbler is a great use for any extra fruit you may have peaked up at the market. Juicy peaches and tart plums bubble together under a buttery, cinnamon-spiced topping for a dessert that's as rustic as it is comforting.
This recipe is simple to prepare yet delivers awesome flavors, which is perfect for family gatherings, dinner parties, or just a cozy late night weekend treat.
Why I Love This
- Combines sweet peaches with tart plums for a balanced fruit filling.
- The topping is buttery, crisp on the edges, and tender underneath.
- A classic dessert that feels both rustic and elegant.
- Can be made either in individual portions or in a large batch for a bigger crowd.
Ingredient Overview
Here's why each ingredient works so well in this cobbler:
- Peaches - Use ripe, fresh peaches. Make sure to peel them for the best texture.
- Plums - Pairs greatly with peaches but ultimately can be substituted with any other stone fruit in the same amount.
- Sugar
- Lemon juice - Balances the fruit and prevents it from tasting too heavy.
- Cornstarch - Thickens the filling as it bakes so it's not too runny.
- Flour
- Baking powder
- Cinnamon - Adds a warm, spiced note that pairs beautifully with stone fruits.
- Butter
- Boiling water - Brings the topping together quickly without overworking the dough.
Step-by-Step Instructions
Step 1: Prepare the Fruit Filling
Preheat oven to 350°F (180°C). Mix peaches, plums, sugar, lemon juice, and cornstarch. Transfer to a baking dish, making sure to include the juices. Bake for 10 minutes while you prepare the topping.
Step 2: Make the Topping
Whisk flour, sugar, baking powder, cinnamon, and salt together. Rub in cold butter until the mixture resembles coarse crumbs. Stir in boiling water just until combined.
Step 3: Assemble and Bake
Spread the topping over the pre-baked fruit. If baking in ramekins, keep the topping layer thin to prevent overflow. Bake 20-25 minutes until golden brown and bubbling.
Step 4: Serve
Let cool slightly before serving warm with ice cream or whipped cream.
Pro Tips / Expert Advice
💡 Baker's Tips
- Use ripe but firm fruit for the best texture and flavor.
- If you can't find fresh fruits, you can substitute with frozen (but not canned!).
- Don't overmix the topping! Keep it slightly rustic for a classic cobbler finish.
- Place a baking sheet under your dish to catch any bubbling fruit juices.
Common Mistakes to Avoid
- Avoid using underripe fruit, as the cobbler won't have enough sweetness.
- Don't overbake the cobblers, the topping should be golden, not too hard.
How to Make It Extra Gourmet
- Add a splash of vanilla paste or maple syrup to the fruit filling.
- Sprinkle nuts on the topping before baking for crunch.
- Serve with cinnamon whipped cream for a spiced twist.
Variations & Substitutions
- Swap plums for nectarines, cherries or any other stone fruit.
- Use brown sugar in the topping for a deeper flavor.
- Make it gluten-free with a 1:1 gluten-free flour blend.
Storage & Freezing Info
- Store leftover cobbler covered in the fridge for up to 3 days.
- Reheat in the oven at 350°F for 10-15 minutes to crisp up the topping.
- I don't recommend freezing this recipe, as the topping can get soggy and the fruits may break up too much when thawing later on.
Ingredients
Filling
- 6 peaches peeled, pitted, and diced
- 4 plums pitted and diced
- ½ cup sugar 100 g
- Juice of 1 lemon about 2 tbsp
- 1 teaspoon cornstarch
Topping
- 1 cup all-purpose flour 120 g
- ½ cup sugar 100 g
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup cold butter, cut into small cubes 76 g
- ¼ cup boiling water 60 ml
Instructions
Filling
- Preheat oven to 350°F (180°C).
- In a bowl, combine peaches, plums, sugar, lemon juice, and cornstarch.
- Transfer to a baking dish (or divide into individual ramekins). Be sure to pour in the juices as well.
- Bake for 10 minutes while preparing the topping.
Topping
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Add the butter and rub it in with your fingertips until the mixture resembles coarse crumbs.
- Pour in the boiling water and stir with a spatula just until combined (do not overmix).
- Spread the topping over the pre-baked fruit. If using small ramekins, add only a thin layer since the topping will expand during baking.
- Return to the oven and bake until golden brown, 20-25 minutes.
- Serve warm.
FAQ Section
What's the difference between cobbler and crumble?
A cobbler has a biscuit-like topping, while a crumble uses a streusel-style topping with oats.
Can I use canned peaches for peach and plum cobbler?
I don't recommend using canned peaches as they may break up too much during the cooking process. If you're having trouble finding fresh peaches, you can use frozen.
Do I need to peel the peaches?
Peeling is optional, but it makes for a smoother filling.
