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Homemade easy skillet plum cobbler served in a cast-iron skillet.

Skillet Plum Cobbler

A rustic and indulgent dessert featuring tart-sweet plums bubbling beneath a tender biscuit-like topping, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Plum Filling
  • 6 cups fresh plums, pitted and sliced (about 1.5–2 pounds)
  • 3/4 cup granulated sugar (for the filling, reduce to 1/2 cup if plums are very sweet)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (for the filling)
  • 1 tablespoon cornstarch
For the Topping
  • 1 cup all-purpose flour
  • 1 cup granulated sugar (for the topping)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted (for a firmer biscuit top, use chilled butter)
  • 1/2 cup whole milk
  • 1/2 teaspoon vanilla extract (for the topping)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and place the rack in the center.
  2. 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.
  3. In a separate bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
  4. Stir the melted butter, milk, and 1/2 teaspoon vanilla into the dry ingredients until just combined.
Assembly and Baking
  1. Transfer the plum mixture into your skillet and spread it into an even layer.
  2. Drop spoonfuls of the topping over the fruit, leaving small gaps for steam to escape.
  3. Bake for 35–40 minutes until the topping is golden and the fruit is bubbling at the edges.
Serving
  1. Let the cobbler rest for 10–15 minutes before serving. Enjoy warm, optionally with vanilla ice cream.

Notes

For a dairy-free version, substitute melted coconut oil for butter and almond milk for whole milk. You can make the cobbler ahead of time and refrigerate it for up to 24 hours before baking.