Easy Skillet Plum Cobbler
I first made this skillet plum cobbler on a late-summer afternoon when my backyard tree was groaning under ripe fruit. It’s the kind of dessert that feels rustic and a little indulgent, but comes together in under an hour. The tart-sweet plums bubble up through a tender, biscuit-like topping and the whole skillet goes from oven to table—perfect for casual family dinners or a weekend brunch. If you love quick fruit desserts, this is one to save (and it pairs beautifully with vanilla ice cream and a strong cup of coffee). For an easy biscuit-style shortcut to serve alongside, try this recipe for buttery Bisquick biscuits.
Reasons to try it
This recipe hits a lot of marks: minimalist pantry ingredients, fast prep, and maximum fruit flavor. It’s ideal when you have a large batch of fresh plums and want a dessert that showcases them without fuss. The skillet method concentrates the juices so the filling is jammy, and the dolloped topping creates uneven golden peaks that are pleasingly rustic.
“Sweet, slightly tart plums with a buttery, cakey top—warm, simple, and exactly what summer memories are made of.”
This cobbler is:
- Quick: about 10–15 minutes active prep, 35–40 minutes bake.
- Budget-friendly: uses basic pantry staples.
- Crowd-pleasing: familiar flavors and texture that kids and adults enjoy.
- Flexible: easy to adapt with other stone fruits or toppings. For another fruit-forward treat with a donut twist, see this peach cobbler-inspired donuts.
Step-by-step overview
Before you start, know that this cobbler follows three simple phases:
- Sweeten and thicken the plums so they release their juices but don’t go soupy.
- Mix a quick batter/topping that’s spooned over—not spread—so fruit can steam and bubble.
- Bake until the topping is golden and the filling is bubbling at the edges.
I use a wide oven-safe skillet so the fruit layer is shallow and cooks evenly. If you don’t have a skillet, switch to an 8- or 9-inch baking dish. For a shortcut that reduces time fussing with topping texture, you can use a 3-ingredient biscuit shortcut in other quick fruit bakes.
What you’ll need
- 6 cups fresh plums, pitted and sliced (about 1.5–2 pounds)
- 3/4 cup granulated sugar (for the filling)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (for the filling)
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 cup granulated sugar (for the topping)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract (for the topping)
Notes and substitutions:
- If plums are very sweet, reduce the filling sugar to 1/2 cup. If they’re very tart, keep the 3/4 cup.
- Cornstarch thickens the filling without clouding flavor; use arrowroot as a 1:1 substitute if needed.
- For a dairy-free version, swap the butter for melted coconut oil and the milk for almond milk.
- If you prefer a firmer biscuit top, use chilled butter cut into the dry mix instead of melted.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Place the rack in the center of the oven. Use an oven-safe skillet or an 8–9-inch baking dish.
- In a large bowl, toss the sliced plums with 3/4 cup sugar, lemon juice, 1 teaspoon vanilla, and 1 tablespoon cornstarch until evenly coated. Let the mixture macerate for 5–10 minutes; this helps draw out juices and dissolves the sugar.
- In a separate bowl, whisk together 1 cup flour, 1 cup sugar, baking powder, and salt.
- Stir the melted butter, milk, and 1/2 teaspoon vanilla into the dry ingredients until just combined. Don’t overmix—the batter should be thick but spoonable.
- Transfer the plum mixture into your skillet and spread it into an even layer. Drop spoonfuls of the topping over the fruit, leaving small gaps so steam can escape and juices can bubble up.
- Bake for 35–40 minutes. The top should be golden and a toothpick inserted into the topping will come out clean with a few moist crumbs. The fruit should be bubbling at the edges.
- Let the cobbler rest for 10–15 minutes so the filling sets slightly before serving. Serve warm with vanilla ice cream or lightly whipped cream.
If you’re short on time, the topping can be dolloped directly from the bowl—no piping or careful spreading needed. For textural variation, try grating a bit of cold butter into the dry mix rather than using all melted butter.
Best ways to enjoy it
- Serve warm from the skillet with a scoop of vanilla ice cream and a light drizzle of any skillet juices.
- For brunch, top each serving with a dollop of crème fraîche and a sprinkle of toasted almond slivers.
- Make it a rustic dessert bar: offer whipped cream, cinnamon sugar, and chopped pistachios for guests to customize.
- Pairings: a medium-bodied dessert wine or a cup of dark-roast coffee complements the caramelized fruit flavors.
Storage and reheating tips
- Refrigerator: Cover the cooled cobbler tightly and refrigerate for up to 4 days.
- Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat a skillet portion in a 325°F oven for 10–15 minutes until warmed through.
- Freezing: To freeze, cool completely, then wrap the skillet (or transfer to a freezer-safe container) and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot.
- Food safety: Cool cobbler to room temperature for no more than two hours before refrigerating to prevent bacterial growth.
Helpful cooking tips
- Choose firm-ripe plums so they hold shape but still release juices. Santa Rosa, Italian, or Blackamber varieties work well.
- If slices are too large, the topping won’t brown evenly—aim for 1/4- to 1/2-inch slices.
- Let the filling sit with sugar for a few minutes before baking; maceration is a small step that yields jammy results.
- To check doneness, look for bubbling at the edges and golden peaks on top rather than relying solely on a thermometer.
- For a crisper top, sprinkle a teaspoon of coarse sugar over the batter before baking.
Creative twists
- Stone fruit mix: Swap half the plums for sliced peaches or apricots for a mixed-fruit cobbler.
- Spice it up: Add 1/2 teaspoon ground cinnamon or a pinch of cardamom to the filling.
- Nutty crunch: Sprinkle chopped toasted hazelnuts or almonds over the topping before baking.
- Gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour and ensure baking powder is gluten-free.
- Boozy boost: Stir 1 tablespoon of brandy or dark rum into the plum mixture for depth.
Common questions
Q: Can I use frozen plums?
A: Yes. Thaw and drain excess liquid; reduce the cornstarch to 2 teaspoons to account for the extra moisture and bake a little longer until the filling thickens.
Q: How ripe should the plums be?
A: Firm-ripe is best—soft but not mushy. Overripe plums can make the filling too thin; under-ripe will be too tart.
Q: Can I make this ahead?
A: You can assemble the cobbler and refrigerate for up to 24 hours before baking. Bring it to room temperature for 20–30 minutes before putting it in the oven.
Q: My topping was soggy—what happened?
A: Soggy topping usually means the fruit released more liquid than expected. Next time, increase the cornstarch to 1.5 tablespoons or let the fruit macerate longer and drain a little of the excess juice before filling. For a crisper top, bake a few minutes longer and broil for 1–2 minutes while watching closely.
Q: Can I halve the recipe?
A: Yes—use a smaller skillet or baking dish and reduce baking time slightly; start checking around 25 minutes.
Conclusion
This skillet plum cobbler is a quick, homey dessert that celebrates seasonal fruit with minimal fuss. It’s forgiving, adaptable, and ideal when you want a warm, comforting finish to a meal without complicated techniques. For extra inspiration, compare this version with a similar skillet approach at Salted Mint’s plum cobbler version, or see another simple plum cobbler method at Saving Room for Dessert’s easy plum cobbler.
Skillet Plum Cobbler
Ingredients
Method
- Preheat the oven to 375°F (190°C) and place the rack in the center.
- In a large bowl, toss the sliced plums with 3/4 cup sugar, lemon juice, 1 teaspoon vanilla, and 1 tablespoon cornstarch until evenly coated. Let the mixture macerate for 5–10 minutes.
- In a separate bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
- Stir the melted butter, milk, and 1/2 teaspoon vanilla into the dry ingredients until just combined.
- Transfer the plum mixture into your skillet and spread it into an even layer.
- Drop spoonfuls of the topping over the fruit, leaving small gaps for steam to escape.
- Bake for 35–40 minutes until the topping is golden and the fruit is bubbling at the edges.
- Let the cobbler rest for 10–15 minutes before serving. Enjoy warm, optionally with vanilla ice cream.
