Berry Plum Cobbler

Strawberry, plum, and blueberry filling topped with sweet cobbler crust. Plums add a jam-like taste and berries add sweetness and texture. This dish is prepared in an 8x8 inch casserole but can doubled for a 9x13 pan. Perfect, easy to make summer treat! Especially good with ice cream or double cream!

This recipe calls for 4-5 cups of fresh fruit and is easily adaptable to whatever berries you like. Vegetarian.

Course Dessert

Cuisine American, Southern

Keyword Berry Plum Cobbler, Cobbler, Easy Summer Desserts, Fruit Cobbler, Plum Cobbler, Summer Desserts

Prep Time 20

Cook Time 40

Resting Time 15

Total Time 1 15

Servings

Calories 264kcal

Author thedachshundmom

Ingredients

Fruit Filling:

2 C strawberries, cut into chunks
2 C plums, cut into chunks ~4-6 plums
½ C blueberries, whole
¼ C sugar
2 Tbsp juice (orange or lemon)
1-2 Tbsp cornstarch
¼ tsp ground cinnamon
⅛ tsp ground ginger
⅛ tsp ground nutmeg

Cobbler Crust:

½ C unsalted butter. softened
½ C sugar
1 large egg
½ tsp almond extract
⅔ C All Purpose Flour
¼ tsp baking powder
pinch salt

Instructions

Preheat oven to 375° F.

Prepare Fruit Filling:

Combine fruit into an 8 x 8 casserole or glass dish.
In a separate small dish, dissolve the 1 Tbsp cornstarch into the 2 Tbsp of juice. Then, whisk in the 1/4 cup sugar, cinnamon, ginger and nutmeg.
Pour cornstarch/spice slurry over fruit and toss gently to coat.
Set fruit filling aside and prepare crust.

Prepare Cobbler Crust:

Combine flour, baking powder and salt in a medium bowl. Set aside.
Using a hand or stand mixer, cream together butter and 1/2 c sugar on medium speed for 3-4 minutes.
Beat in the egg and almond extract. Scrape sides if needed.
Using low speed, stir in the flour mixture until just combined.

Make Cobbler:

Using a cookie scoop or spoon, drop batter evenly over fruit filling. Try to cover as much fruit as possible and if needed, use a spatula to help spread batter.
Bake in preheated 375° F oven for 35-40 minutes, or until top is golden brown and filling is bubbly.
Allow the cobbler to cool slightly before serving (to help fruit set up). Enjoy warm or allow to cool completely and refrigerate, covered. Can be refrigerated up to 4 days. Reheat servings as desired.

Notes

For doubled recipes (for a 9 x 13 inch dish): increase baking time by 5-10 minutes but still rely on the "golden brown and bubbly" measure.
For vegan substitutions, we used plant based 'butter' and Bob's Red Mill egg replacer. This was a delicious and easy vegan dessert!

Nutrition

Calories: 264kcal