Plum cobbler

Plum out of ideas for dessert?

  • 45 mins cooking
  • Serves 4
  • Print
There's nothing quite like the magic that happens when soft fruit is baked with a biscuity, crumbly, cakey topping. Plum cobbler is a firm favourite.
Looking for more plum desserts?


Plum cobbler
  • 825 gram can dark plums in syrup
  • 3/4 cup (110g) self-raising flour
  • 1/4 cup (55g) caster sugar
  • 1 teaspoon ground cinnamon
  • 60 gram butter, chopped
  • 1 egg yolk, lightly beaten
  • 1/4 cup (60ml) buttermilk
  • 2 tablespoon toasted hazelnuts, chopped
  • icing sugar, for dusting
  • ice-cream or cream, to serve (optional)


Plum cobbler
  • 1
    Preheat the oven to 180°C. Drain plums over a medium saucepan, then halve and remove stones. Place plums with syrup in the pan. Bring the mixture to the boil then simmer, uncovered, for about 5 minutes or until the plums are soft.
  • 2
    Strain and reserve ½ cup (125ml) of the syrup. Place the plums and reserved syrup in a small ovenproof dish (one litre/4-cup capacity).
  • 3
    Sift the dry ingredients into a bowl. Rub in butter, stir in egg and enough buttermilk to mix to a soft consistency. Drop heaped teaspoons of topping mixture over the plums, then sprinkle with nuts. Place the dish on an oven tray. Bake uncovered for about 30 minutes or until browned.
  • 4
    Dust with sifted icing sugar and serve with ice-cream or cream, if desired.


This recipe is best made close to serving.

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