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Easy Skillet Plum Cobbler

A delightful dessert bursting with sweet and tangy plums beneath a fluffy golden topping, reminiscent of cherished childhood memories.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Plum Cobbler Essentials
  • 6 cups fresh plums (pitted and sliced) Use ripe organic plums for better sweetness and texture.
  • 3/4 cup granulated sugar Consider substituting with monk fruit or honey for a healthier option.
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract Add an extra 1/2 teaspoon to the batter.
  • 1 tablespoon cornstarch Acts as a thickening agent.
For the Topping
  • 1 cup all-purpose flour Use gluten-free flour for a gluten-free option.
  • 1 cup granulated sugar Opt for keto-friendly sweeteners for a low-carb version.
  • 1 teaspoon baking powder Ensure it is fresh for proper rising.
  • 1/2 teaspoon salt Use unsalted butter to control overall saltiness.
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup whole milk Substitute with almond or oat milk for a vegan version.
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) for even baking.
  2. In a large bowl, combine sliced plums, 3/4 cup sugar, lemon juice, vanilla, and cornstarch. Toss gently until well-coated and set aside.
  3. In another bowl, whisk together flour, 1 cup sugar, baking powder, and salt. Make a well in the center, add melted butter and milk along with the additional vanilla, then stir until just combined, being careful not to overmix.
Baking
  1. In a cast iron skillet, pour in the fruit mixture and spread it evenly. Drop spoonfuls of batter on top, allowing some fruit to peek through.
  2. Bake for about 30-35 minutes, or until the topping is golden brown and a toothpick comes out clean.
  3. Allow to cool slightly before serving warm, preferably with ice cream or whipped cream.

Notes

Serve warm for the best flavor. Can be stored in an airtight container in the refrigerator for up to three days. Reheat in a preheated oven.