Skip to content

Chef Poppy’s Plum Cobbler

    The plums on the trees in my neighborhood are ready and ripe. My neighbor gave me these gorgeous and delicious plums yesterday and I’m wondering if I should just eat them whole or make a plum cobbler. So I did both!

    This recipe calls for 3/4-cup of sugar to go with about 4 cups of sliced plums. I’ve cut it back to a 1/2-cup, which I recommend if you like your cobbler a bit more tart.


    • 1/2 to 3/4  cup plus 2 Tbsp (170 g plus 30 g) of white sugar
    • 4 cups of seeded and sliced fresh plums (Santa Rosa plums work best), 10-18 plums depending on the size of the plums
    • 2 Tbsp instant tapioca (or cornstarch)
    • 1 teaspoon grated orange zest
    • 1/4 teaspoon ground cinnamon
    • 1 cup (110 g) all purpose flour
    • 1-1/2 teaspoon baking powder• 1/4 teaspoon salt
    • 1/4 cup (50 g) butter
    • 1/4 cup (60 ml) milk
    • 1 egg, lightly beaten


    1. Preheat oven to 350°F (175°C).
    2. In a large bowl, combine 3/4 cup white sugar, plums, instant tapioca, orange zest, and cinnamon. Place the fruit mixture into a 2-quart casserole dish.
    3. In a medium bowl, combine the remaining 2 Tablespoons of sugar, flour, baking powder and salt. Cut the butter in with a fork, pastry blender, or your (clean) hands until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened (do not over-mix).
    4. Drop the batter in large spoonfuls onto the fruit mixture.
    5. Bake in a 350°F (175°C) oven for 35 minutes, until the cobbler topping is nicely browned and the filling is bubbly.

    Enjoy the fruit of the season, and I hope to see all of you soon!

    Chef Poppy (recipe adapted from Simply Recipes)