magic-apple-plum-cobbler Recipes

magic apple plum cobbler

September is my favorite in food, weather and outlook. The number of days above 90 degrees finally peters off. I live for cardigan weather. I love that it goes in with a beach weekend and goes out with cinnamon sticks and warm cider. The markets are still teeming with peaches and plum, zucchini and eggplant, but you can also go apple picking and find some fancy new squash to cook. But my cooking always feels like it’s on one team or another — we’re either making caprese or we’re baking ziti, little for the in-between days. Where are the intersections of summer and winter squash? Where’s the peach and grape pie? Let’s fix this.


what you'll need

If you can read about something called a magic peach cobbler that you make more or less entirely in the pan you bake it and not have it in the oven, say, 15 minutes later, you are made of stronger stuff than me. It comes by way of the grandmother of Ian Knauer and if you go way back on this site, you’ll find he’s also the person behind those exquisite Brown Butter Brown Sugar Shorties from his days at Gourmet. These days, he’s got a place called The Farm Cooking School in Stockton, New Jersey and spoke recently about his grandmother who, with seven kids, had no time to fuss with anything but straightforward recipes like this.

quick-whisked batter
pour the batter over melted butter
apples and plums, buried
sprinkled with cinnamon sugar because: september
magic apple plum cobbler

I have scoured hundreds of recipes and concluded that nobody agrees on what a cobbler is aside from being cousins of grunts, pandowdys, slumps, dough-boys and, no, I will never get tired of referencing baked goods with funny names. Most recipes agree that there’s fruit at the bottom and topped with either a cake batter or dollops of biscuit or dumpling dough, and sure enough, we have examples of each in the archives one with cornmeal drop biscuits and another with a crispy cake lid. But this renegade grandmother — sounds like a good life goal, tbh — doesn’t even follow those rules. There’s butter, an eggless pancake-like batter over it and then the fruit goes on top and in the oven gets enveloped like a bucklestyle cake, creating deep pockets of collapsed fruit and crisp edges. You scoop it, still warm, from the dish so that the vanilla ice cream on top quickly succumbs unless you finish it first. I believe you have it in you.

magic apple plum cobbler

Previously

One year ago: Zucchini, Rice and Cheese Gratin
Two years ago: Cauliflower Slaw
Three years ago: Fudgy Chocolate Sheet Cake
Four years ago: Roasted Apple Spice Sheet Cake
Five years ago: Roasted Tomato Soup with Broiled Cheddar
Six years ago: Skirt Steak Salad with Arugula and Blue Cheese
Seven years ago: Snickerdoodles
Eight years ago: Spinach Quiche
Nine years ago: Chocolate Babka and Red Velvet Cake

And for the other side of the world:
Six Months Ago: Sesame Soba and Ribboned Omelet Salad
1.5 Years Ago: Potatoes with Soft Eggs and Bacon Vinaigrette
2.5 Years Ago: Double Chocolate Banana Bread
3.5 Years Ago: Coconut Bread
4.5 Years Ago: Carrot Cake Pancakes

Magic Apple and Plum Cobbler

  • Servings: 8 to 10
  • Time: 1 hour
  • Print

This cobbler, adapted from Ian Knauer, was originally intended for 3 medium peaches, but I looked at my market haul and saw plums and apples — such a specific, delicious September intersection — and ran with it. I also added cinnamon to the topping because I think the aroma wafting through your apartment should stop people in their tracks when they come home. “WHOA. What’s that?!”

I’d say this runs a tiny bit sweet (it’s supposed to) but if you think this might bother you, you could reduce the sugar in the filling by 3 tablespoons. Or, instead of ice cream, you could offset the sweetness with a spoonful of crème fraîche , mascarpone or unsweetened whipped cream on top.


  • 1/2 cup (115 grams or 4 ounces) unsalted butter
  • 1 cup (130 grams) all-purpose flour
  • 1 cup (200 grams) sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea or table salt
  • 3/4 cup (175 ml) whole milk
  • 2 medium apples, peeled
  • 3 small (I used Italian prune plums) or 2 medium plums, no need to peel
  • 3/4 teaspoon ground cinnamon

Heat your oven to 350°F. Place butter in a 2 to 3-quart (3 was recommended, but I had a lot of extra space) baking dish or a 7×11-inch cake pan. Place pan in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.

Whisk together the flour, 3/4 cup sugar, baking powder and salt in a small bowl and stir in milk. Mix until smooth. Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess.

Cut apples into 8 wedges, small plums into 4 wedges and medium ones into 4 to 6. Space fruit over batter. Sprinkle with cinnamon and then remaining sugar.

Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.


Leave a Reply

Your email address will not be published. Required fields are marked *

New here? You might want to check out the comment guidelines before chiming in.

124 comments on magic apple plum cobbler

  1. mimi

    I just recently discovered that peaches and grapes (green) go well together sliced on top of yogurt. Who knew? Maybe a peach & grape cake is in the future?

  2. Alan Quatermain

    As an Englishman, a cobbler to me has always involved lots of fruit & sugar underneath, with ‘cobbles’ of scone dough on top, giving a lumpy feel. This looks almost like a sort of fruit toad-in-the-hole to me.

    That said, it still looks delicious, and I’ll certainly be giving it a try. We have guests this weekend and (completely at random) we have a couple of largish plums in the kitchen, about the same size as our apples. Then I open my news reader and find this — serendipitous food is the best food they say*.

    *Well, they don’t really, but it sounds pretty good, no?

  3. ronda1227

    This is the recipe, more or less, I learned from my Appalachian grandmother. We always called it Poor Man’s Cobbler, because the ingredients are in amounts easy to borrow (stick of butter, cup of flour, cup of milk, quart of fruit). It’s oh so good! Definitely making one this weekend!

    1. Catherine

      Me, too! Except that my grandmother was from south Georgia instead of Appalachia. We’ve always made peach cobbler this way, and it’s so easy that I memorized the recipe when I was 7 or 8 (and then added my own special touches as an adult: cinnamon in the batter, a little bourbon and brown sugar with the peaches… the possibilities are endless).

  4. Heather

    This is pretty much what I grew up having as cobbler. My grandma’s recipe was 1 stick of butter, 1 cup SR flour, 1 cup sugar, 1 cup milk, 1 qt home canned pears or peaches. Melted butter goes in the pan, mix everything but the fruit, pour it over the butter, dump in the fruit and it’s liquid, sprinkle with cinnamon, bake at 350º F 45min to an hour (browned and bubbly). I put one in the oven 15 mins before I saw this.

    1. Hilly Jacklin

      When I learned this recipe it was called Cuppa Cuppa cake because it had a stick of butter and a cup of everything else and fruit for the bottom of the pan, as much as you had on hand.

      1. That’s what we call it too! My Grandmother made it with all kinds of fruit, but my favorite was when she used sour cherries tossed with a little extra sugar and a little almond extract in the batter. I always end up making this with whatever fruit I’ve bought too much of during the week. It’s a regular Sunday dessert for us. Waiting for the 90 degree weather to cease here so we can really celebrate September – it is the best! Happy almost fall!

  5. Cary

    This is my favorite kind of cobbler! I make it with plums, cardamom, almond extract, and sprinkle sliced almonds on top. So rich, so yummy.

  6. Carol

    I’ve been cooking for sixty plus years, and have made this countless times. I grew up in the hollers of Kentucky, and was fortunate to have a clan of gardeners, hunters and fisher men and women to call family. Food was a very important part of family life; my mother, and her mother before her, cooked a complete dinner every day in addition to a hearty breakfast and during harvest times, canning, pickling and preserving the garden’s bounty. On days when she didn’t have time for a layer cake or pie, this was the fallback dessert. She called it BUSY DAY CAKE. Love your site, and have cooked many of your recipes.

  7. Carrie

    This is the same recipe (sans cinnamon) my mother has used my whole life – mainly for peach cobbler, but it is also great for blueberries, sour cherries, raspberries, etc. I even made a red & white current cobbler with this recipe a few years ago. It never disappoints.

  8. Patty K

    I’m over sixty and grew up in Kentucky. My family used this recipe a lot. My grandmother made strawberry, my mother mostly peach. The fruit was always heated before being poured over the batter. I used cherries sometimes and a bit of almond extract. Water can be used instead of milk.

  9. Camille Kite

    This looks fabulous, can’t wait to try it! FYI, the recipe title is listed as “Magic Apple and Plum Cobble” (missing an “r”). :)

  10. Whitney

    My family makes this! My grandmother heard the recipe on a radio show called Lum and Abner in the 50s. One of my favorites, but I never use canned peaches in it like my grandmother and mom do :)

  11. laura

    This is how I’ve been making cobbler since I was a teenager…I think I learned it from some kind of southern church lady cookbook my mom had. It’s the most delightful/only way to eat cobbler IMO. :-) Now you’re making me regret missing our local weekly farmers market. They’ve been selling these gorgeous emerald pluots that would be perfect for this. Will have to wait until next week I guess.

  12. Marcia

    If I remember correctly, boxes of Bisquick used to have recipes for
    “Impossible——- pie. And there were fruit versions as well as savory vegetable versions. I’ll have to look in the old family recipe files, but I think it came out looking something like like this one.

  13. JP

    Can only imagine that this would be delicious with almost any fruit…think of rhubarb/strawberry or cranberry/apple. But the ice cream? Well, in my opinion, the ice cream is NOT an option! Thanks for another winner!

  14. Amhem

    OMG! I made this as soon as I finished reading the recipe. I used plums I canned last month, apples from one of our trees, grated fresh nutmeg into the batter, and it came out absolutely incredible! Next time I will omit the nutmeg and try only cinnamon. Thank you for this recipe and thanks for your blog. I regularly check in here because I have had such good results with your recipes. Cheers!

    1. Amhem

      BTW, as someone who lives hours away from a grocery store, I really appreciate how simple this was to make. Small amt of ingredients, only a few steps, etc.. It will be going into my regular rotation.

  15. HI DEB,
    How I love getting mail from SK!!
    Not only do I get great recipes to try and enjoy, (All copied and now my “SK FAVS”!) but some words of wisdom, often of humour, and ALWAYS a great wit!
    Hugging you girl, at Smitten Kitchen!!!
    Mary DiOrio
    and Smeagoluccio, a very unextraordinary cat

  16. As I have commented before, the “read the rest of >>” doesn’t work on your email. And in the past I followed your instructions and used the first picture to access the post. But this time when I did that it led me to a Flicker/Yahoo sign up. I would prefer not to do that.
    So I had to use the “more recent articles >>” to get to the general post and find there the “magic apple plum cobbler” post. What happened? This seems unnecessarily complicated. Of course I will persevere as I love you blog.

    1. Somia Aluwalia

      Sadly, I too am having the same issue but like Heather, shall persevere and just click on your website under my Favorites Folder.

    2. Kari

      I have the same issue, but I just click on the “smitten kitchen” title (preceding the post’s title) at the beginning and am taken to SK’s blog/front page.

      1. Ruth

        Yay! Thanks for the tip to click on the “SK” logo. Works like a charm and eliminates the tedious clicks of the “more recent articles >>” route.

    3. deb

      Sorry for the trouble. It’s a Feedblitz issue but also a feed issue but also really a Deb issue. I cannot figure out how to fix it and have nobody to outsource it to — they don’t “support” the account because it’s a free one and have I mentioned that we have a lovely high-functioning newsletter that goes out weekly? You can sign up in the sidebar. I promise this isn’t an elaborate ploy to get everyone to subscribe to the new one, it’s just that the formatting and whole system there is at least functioning. :) In time, I will move the Feedblitz (new recipes) email over to the system (Mailchimp) we use for the weekly and all will be well. In the meanwhile, the top photo links to the full post, and the logo always links to the full site and will try again to file a ticket and see if there is someone at Feedblitz that can help.

      1. tres

        Maybe you could remove the line that says “read the rest of >>” and put something else in its place, like “click on logo at the top of this post>>”

    4. Kaetyb

      Same here. Been reading, and cooking from, your blog for years. Haven’t found that recent changes have made it any easier to access your content. But I’ll still be making this tonight, although using nectarines in place of the plums :)

  17. LollyV

    This looks delicious but any suggestion on a milk replacement? With it being whole milk, would it work with a dairy free milk alternative?

  18. I made it this morning and now, at 4 p.m., it is long gone. I come from a no-cobbler country – well, as far as I know – so this form of dessert was new to me, but I am now definitely a convert to this notion. So simple yet so good! I modified it very slightly by only adding plums (no apples), but adding a lot of them, maybe as much as twice the volume of fruit originally called for here. It worked out beautifully. I’ll be making it often now, given how fast and easy it is, and the result is just great.

  19. bridgit

    Just made this, with less than half the sugar (because breakfast), and with the last of our peaches from the farmer’s market. Added a little extra milk (1 T?) to account for the loss of moisture from the reduced sugar. Following your cinnamon lead, I added a little cardamom and nutmeg as suggested by my 8 year old. It was delicious. I suspect I’ll be making it often, in many variations! Thank you.

  20. Jan

    This is my favorite cobbler recipe. My mom made it with boysenberries during their short season because boysenberries were my dad’s favorite. I like it best with berries, but have been known to choke some down when made with other fruit…ha ha.

  21. Toni Sumner-Beebe

    That looks great! I will have to make it with just apples- my husband is now allergic to plums (and peaches). Maybe I will bake it with plums when he goes on his next business trip…though that is a lot for one person to eat. Do you think I could half it?

  22. andreakoczela

    A delightfully easy recipe and a great way to use up fruit (I used some questionable peaches). I also subbed 1/4 c. almond flour because why not? It turned out well despite my initial panic over batter to butter ratio (when poured in the pan, the batter seemed VERY scant but it bulked up after I added the fruit). For a quick, easy dessert I would definitely make it again.

  23. I have made the same recipe for years with strawberries (1 container, spread pointy side up in rows on tope of the batter) and it never dawned on me to try with other fruit. What a great idea! It is an easy wonderful dessert, fit for family or friends, and perfect to pop into the oven before you sit down to eat.

  24. Joan Stickles

    I made this today right after I received it from smitten kitchen. Had apples and plums, but no milk!! Had a can of evaporated milk, which I diluted half and half. It worked. This was fabulous!!!

  25. Joanne

    This recipe was given to me back in the late 1960’s (1969) when I lived in Georgia. It may have been printed in the newspaper. I made it with juicy Georgia peaches then and I make it with ripe Northern peaches now. I love the idea of making it with prune plums (which I have in the fridge).

  26. Liz

    This is basically the same recipe as one I’ve been using (and modifying – mostly reducing the sugar by at least half and the butter some too) for decades, from a restaurant in Orinda, CA, which they called a “clafouti cake.” After awhile, I realized that a clafouti was different (i.e., eggier), but I think it’s a closer match than a cobbler, which I understood came from the cobbled-together pieces of the biscuit topping, looking like cobblestone. I usually make it with blackberries and/or plums, since that’s what are the easiest to find by the side of the road in the Bay Area. It’s a great recipe for getting the maximum buttery bang for your buck!

  27. Adrienne

    I just made this and my son is still asking for more even though it is all gone. Again, the weights and the way she writes the recipes make it so easy!

    I did make my own substitutions and I’ll share. I did what DEVORAHVESTER asked and switched the butter with coconut oil. I did what someone else mentioned and cut the sugar in half. I might have added just a touch too much oil to make up for the moisture loss from the sugar, which ended up with a moister cake like an upside down pineapple cake moist. And on top I put some organic light brown sugar mixed with cinnamon and ginger & my fruit was a ripe bartlett pear and some frozen blueberries.

    Deb, you are the bomb for always having the best recipes that I love to make and your adaptations on recipes and the descriptions of your results is what leads me to my own. Thanks for all the hard work!!

    1. Andrea

      Yes, I think it would work. It does puff a little, so if you want to be cautious you could put a cookie sheet on the bottom rack in case any butter & juices run over. I’m considering it for next time, since I had only a scoop left over when I made it yesterday.

    2. deb

      No need to increase or buy another pan — any casserole dish you have should be fine. A gratin, maybe? It might be thinner or thicker but shouldn’t matter. Or, yes, you could scale it up a little for a 9×13 if you wanted it as thick as shown.

  28. Andrea

    I happen to stop at our local market and pick up Italian plums (we live in Italy), and then saw this on my FB feed once I got home. It seemed so quick and so easy (I wondered if it was too simple?!?). I threw it together for a dinner party and took it along with my other, already made, chocolate cake. It was wonderful and everyone loved it! There was one small scoop left over, which I left at their house. Then this morning, I really wished I had it for breakfast. I can see where this would also make a yummy brunch dish, with maybe just a tad less sugar on top. I have 5 plums left & I’m sure this will come out of our oven again this week.

  29. I love the way you added cinnamon to this recipe. It is the cinnamon that really attracts me to it (as well as the fruit!). I’m going to make it but I’m not sure if I can get plums at the moment where I am. I am also tempted to try raspberries in this recipe. The no-fuss approach of this recipe is inspiring, I can’t wait to try it. Thank you for sharing and I really like your clear photos.

  30. Carolyn

    I saw this recipe go up on Friday morning and made it on Saturday for a dinner party — it was SO delicious, so many great textures, and perfect for the early fall weather. I was a little worried because I had to use mediocre grocery store plums, and had to do a last minute substitution of confectioners for granulated sugar. But it was a total success anyway, my guests were fighting for the leftovers! Deb, you make me so popular, I don’t know what I would do without you. THANKS!!

  31. Alanna

    I made this last night and we loved it! I grew up with crisps, not cobblers so it was a new recipe for me and I’m excited to think about all the variations in my future. I made it with just apples, reduced sugar (about 2/3 cup) and cinnamon in the batter. Delicious.

  32. Lynn

    Hi Deb. Such a perfect dessert for this season. Would subbing almond milk make a difference? I’m thinking not, but would love your advice. :)

  33. Thank you, I enjoyed making and eating this dish.

    I don’t have much of a sweet tooth, so I used a little less sugar than the recipe says to sprinkle on top before placing in the oven (I used the 3/4 cup of sugar in the batter, but sprinkled about 2 teaspoons of sugar on top before putting it into the oven).

    The adjustment worked for me because I the fruit and batter are sweet enough for me (and I often reduce the sugar in recipes as a habit).

    It was lovely and I am looking forward to making it again.

  34. alobsiger

    OHEMGEE! Just made this with some gala apples that weren’t fit for eating raw. It is so very delicious! I baked mine about 10 minutes longer because I crammed an extra apple in the 3 qt. baking dish (skipped plums or other fruit). Also, someone in the house doesn’t like cinnamon (?? what even is that??), so I added about 1/4 tsp of ginger and 1/4 tsp cardamom in the dry ingredients (shhh, then I snuck just a tiny sprinkle of cinnamon on top before baking). Planning to make it again this week…..and next. Fabulous recipe!

  35. Jordana

    Thanks for this amazing recipe, Deb! I imagine it will be good with any fruit filling! I had never made a cobbler but plum apple sounded like a perfect combo (and I needed to bake with plums at least one more time during plum season). Reduced the sugar by 2 tbs as suggested. I think it’s more like 4 servings though :)

  36. Evelyn

    Oh Deb…this is good. Like, REALLY GOOD. I literally had 2 granny smith apples and 3 plums in my fruit bowl, ready to head into the next chapter of their lives. And that chapter was cobbler. Added bonus? My house currently smells incredible. Truly a lovely dessert!

  37. Lisa

    Deb

    Just made this with Dinosaur plums(Pluots),last of the season in California,absolutely beyond delicious ! Would you be so kind to let me know the maker of your blue pinstriped napkin/towel,lost my similar design in recent move and have been looking for perfect new ones,I found it with you! Thanks for all you share. Lisa

  38. Lily K.

    can’t wait to make this! thinking it would be nice with these gorgeous red d’anjou pears I found at the market today. a pear and plum combo still grasps that summer-autumn intersection, doesn’t it?

  39. Ivy

    Great recipe! Easy to modify to whatever’s in the pantry. I made it tonight with three VERY ripe sweet pears. I added a touch of nutmeg, allspice, and cinnamon to the batter and more cinnamon on top. I did reduce the sugar significantly, and with the very sweet fruit I’m glad I did. I suggest playing it by ear depending on the fruit being used.

  40. sinaasappeljetzt

    This was so delicious and I liked that I had every ingredient already at home! Thank you, Deb, for this wonderful late summer/early fall-recipe! But – we were a crowd of 6 and we couldn’t figure out how this recipe should ever yield 8-10 servings… ;-) Next time I will double the recipe!
    Also, I reduced the sugar in the batter as suggested by 3 tbsp, and I only used 1/8 cup for sprinkling. Next time I will reduce the sugar in the batter a little further (depending on the fruit I am using) because it still was very sweet for us.

  41. Andree Dionis

    I made this yesterday! Super easy pesy! I used half Almond Flour and half organic flour and Stevia sugar blend. I put a scope of English Clotted Cream on top. Yummy! Will make it with pears next time since I have a pear tree.

  42. Anne

    This looks very much like my very favorite dessert, with a few tiny exceptions that I encourage you to try: Brown the butter (I make it in my cast iron skillet, so it’s still one pan) use peaches for the fruit, and serve it topped with the ice cream you show, but also a splash bourbon. Sooooo good!

  43. I loooove cobblers, no matter the batter or process, or what you decide to call them. This one looks wonderfully easy as well, especially with my two little ones running around.

  44. I concur that cobbler means something different to everyone. I always call cakes like this buckles – but regardless of what you call it, it looks delicious!!! Also, so happy to see a fellow cast iron lover!!

    I love subbing in all kinds of stone fruit in these types of cakes – depending on what is fresh and available:) But apple and plum may be too lovely of a combo to make substitutions!!

  45. Michelle

    Absolutely magical. I made it exactly as described, just with apples because the plums at the store didn’t look so hot. It was almost too easy to whip together, and the moist cake with the crispy buttery edges and soft apples wedges. . . one of the best desserts I’ve never made.

  46. Devorah

    This recipe is extremely forgiving–I used half the amount of butter by accident and a 9-inch round baking dish, and it came out delicious! I used peaches and added a tiny sprinkle of almond extract to the batter. As it was baking, I was sure I did something wrong–the butter was pooling on top of the cake and it looked like a wet mess. But somehow after about 35 minutes, the butter was soaked up and turned into these delicious crispy crackly bits at the edges. The perfect early fall breakfast cake with a cup of coffee on the porch.

  47. Patty

    Deb, can this be frozen? Does it taste as good once it’s been thawed? I have a rehearsal dinner coming up and would like to serve this, but would not have time to bake that day (or that month!!)

  48. Betty

    I made this for my allergy prone grandboyos and substituted smart balance light flax spread for butter and used coconut milk in place of milk. It turned out beautifully. The boys could not get enough…thank you from a grateful gramma!

  49. PenFox

    I made this when I had last minute dinner guests over the weekend (using peaches). It was terrific!

    I used an 8×8 pan, cut the sugar by a few tbsp as suggested, and used peaches that were a little too firm for eating as hand fruit.

    I also added a little bit of almond extract to the batter. Just awesome.

  50. Lindsay

    This is a game changing recipie! So good. I used all plums. Word of caution, the butter was starting to brown in the over for me, after just a new minutes, so keep an eye on it!

  51. Hillary

    Has anyone tried making this and scaling it up to put in a lasagna type pan that is 9×13? I will be serving a crowd of 10 and thinking I need to scale it up and use a larger dish. Would a glass pyrex type dish work okay or do you recommend a stoneware type dish (Emily Henry)? I will be making it this weekend. Any suggestions on how to do this would be much appreciated.

  52. Katie M.

    Made this right away, and loved it. I took your suggestion about cutting back on the sugar (def a good idea) and made one change and will make one other change when I do it again. Using 1/2 cup or 1 stick of butter seemed alarming for such a modest size custardy cake, so I literally halved it. It was delicious and seemed plenty buttery and crispy on the bottom. But that’s me, and I try to cut back on butter when possible. This recipe is a whole lotta bang for the buck, regardless, and I was totally happy w/o any topping at all.

    I preferred the plums to the apples. The plums were melty and juicy, the apples a bit too crisp. I think if I was to do it with all apples or a combo, I would caramelized the apple wedges in a skillet for a few minutes to soften them up before placing them atop the batter.

  53. GeorgiaMakitalo

    I made this tonight with apples and topped it with powdered sugar and cinnamon and served it with homemade cinnamon ice cream. Everyone LOVED it. Thank you!!!

  54. dhrubaam

    I make a peach version of something close to this, but I think apple would taste so much better. This looks and sounds too delicious to not try!

  55. Allie

    I really don’t like sugar much so I replaced the sugar with 1/4 cup maple syrup. Then I sprinkled a tbsp of sugar on top. I got nervous about lack of moisture though so I added about 2 tbsp water the batter. The sweetness level was great but the texture was a little odd (still good though) kind of like a very moist, slightly gummy muffin. So I probably didn’t need to add the water. Overall, a success though (I also doubled the fruit because I had it and I really like oven baked fruit).

  56. manipulativechick

    traded plums and apples for home-canned pears, added some ginger and nutmeg, and a splash of cream on the cobbler at the end. delicious! i love a versatile recipe!

  57. Linda

    I made this for dessert tonight and we were all blown away by how delicious it was. We used pluots and apples and ate the cobbler with mounds of freshly whipped cream. As others have commented, it is so EASY and the results are better than anything I’ve baked in recent memory. This recipe promises to be in constant rotation. Thank you!

  58. deborahhendrick

    This is the kind of cobbler I grew up with (made with a batter), though I never had it with plums and apples :) Yum! As a child, this was the only way I would eat peaches :)
    My husband’s favorite is made with frozen strawberries, which is convenient for me because I can always keep a carton of frozen strawberries (the large size) in the freezer.

  59. June

    Made this last night and loved it! Did a few things a little bit differently b/c of ingredients, convenience, etc:

    – Made in an 8×8″ square pan. I cut the butter back to around ~90-95g since there was less surface area but other than that everything fit & cooked at same time/temp (35min at 350).
    – Only had apples, so used three sm/med ones.
    – Forgot the batter was supposed to go on first so I ended up arranging the apples on top of the butter and sprinkling them with the cinnamon & extra sugar. They caramelized nicely but they did separate from the cake layer a bit.
    – Cut the sugar back to around ~120g in the cake and just a sprinkle on top. I’d stay there or possibly use even less next time.
    – Added a splash of vanilla extract to the cake batter.

    This was SO easy and SO delicious. I also think this’ll make a great base to start experimenting with different fruits, adding different extracts, spices, etc. Looking forward to warming up another piece tonight.

  60. Amanda

    Wow, this was fabulous! Made this in a 2qt Pirex for a get together tonight and everyone raved. I had to bake about 50 mins total, but the final texture was heavenly. I couldn’t quite fit all of the fruit (perhaps because I did a 2qt, not a 3qt). Also swapped the whole milk for half and half because it’s what I had. The apples and plums complement each other so well. Contemplating another slice…

  61. Alicia

    That was fun! Unintentionally, mine was vegan. Used coconut oil, almond milk, brown sugar, 2 apples and a few blueberries. I also threw in a couple spoonfuls of cornmeal instead of only flour. Yum!

  62. Vermeer

    Does anyone have any Great British Baking (or other!) acquired knowledge about surfacing fruit in baked cakes? My plums in the Marian Burros plum cake and my apples and plums here seem to shift… disappear… and generally make themselves unruly.

  63. sophia l

    We made this – I used eight Italian Prune plums as our grocery store had them in stock and we wanted it to still taste like summer! The cobbler was literally jam-packed – almost like a clafoutis! Great with vanilla bean ice cream

  64. Wendy Entwistle

    This recipe I know as lazy day cobbler :). My grandma had an old newspaper clipping with pretty much the same recipe but it was using a can of fruit. Fresh fruit is always better though! :). Thanks for your blog it’s awesome! My husband and I have been fans for years. I only now subscribed (silly!)

  65. Pam

    This was amazingly easy and delicious! We had it for breakfast and dessert in the same day- perfect bookends to a lovely Saturday. Thanks for sharing this (and so many other) great recipes!

  66. Janae

    This might be the simplest, most delicious thing ever. I used all plums (regular old grocery store ones) and they melted into jammy puddles (SO GOOD). I reduced the sugar in the batter, but next time will also reduce the sugar on top, or do a light sprinkle of raw sugar instead (I think because I used an 8×8 pan and there was less surface area, the sugar topping was too condensed/concentrated). I cannot wait to try this with other fruits. Thank you!

  67. Shirly

    Last Friday I made this and it was in the oven while we ate dinner. So easy, fresh, and yummy. I halved the sugar but I also added strawberries to it. It’s an awesome recipe to use on “oldish” fruit. Thank you! I love your website.

  68. Hillary

    I made this over the weekend and increased it by 1.5 and used a 9×13 Emily Henry lasagna dish. I baked it for 45 minutes. It took much longer than 5-7 minutes for the butter to melt, more like 10-13 minutes, and by that time my batter had puffed up and I was nervous it was going to be ruined. However, it turned out perfect and everyone loved it. I served it with homemade cinnamon ice cream which put it over the top.

  69. iris

    i made half a portion of the recipe for dinner with a guest and it was a great success indeed. the fruit i used, frozen cherries and blueberries, disappeared under a dough cover, but everything tasted wonderfully!