Plum Cobbler

Today’s the first day of Autumn! I’m still sharing this summer produce recipe, okay?

Summer produce. Yum! Too much fresh produce that you can’t finish? Eew. That’s probably where pies, crisps, tarts, and cobblers came from, actually. And boy, do I love baking with fruits! After making a whole bunch of lattice-crust pies, I decided to take a different route with these plums, and this cobbler was born!

This is a very easy recipe. So make it, you won’t be sorry. You can easily spread out the dough making and the actual cobbler making over two or three days, making it even easier. If I can do it with Richie around, I’m sure you can manage to find some time for it, as well.

One of the best parts of this recipe is that it’s easily adaptable and changeable. If you don’t have plums, use peaches. Or apricots. Add some blueberries in the mix, or use brown sugar instead of granulated. I happen to love the plums in this recipe because of the bright color of the end product. They also have a great sweet and tart flavor that I love…and other people love it, too. I know because it was a hit with all my visitors!


  • 1 recipe scones
  • 6 plums, halved, pitted, then sliced into about 6 slices
  • 1/2 cup sugar (more or less, depending on the sweetness of the plums)
  • 2 teaspoons vanilla extract
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons corn starch (or 4 teaspoons all purpose flour)
  • 1 egg + 1 tablespoon milk or cream, for eggwash
  • 2 tablespoons sugar, for dusting


1. Make the filling: Place plum pieces in a large bowl and taste one slice. Add sugar, vanilla extract, lemon juice, and corn starch/flour. Toss until the slices are evenly coated.

2. Pour into pie pan.

3. Dust your work surface with flour and roll out the scone dough until it’s about 1/8 inch thick.

4. Cut out circles and arrange on top of plum slices.

5. Chill in the fridge for 20 minutes.

6. Preheat the oven to 350 degrees.

7. Make the egg wash by whisking together the egg and milk or cream.

8. Brush top of tart with the egg wash and sprinkle with sugar.

9. Bake for 40-50 minutes, until the top is browned and the fruit is bright and bubbly.

10. Serve warm or at room temperature. It’s especially good with ice cream.