Homemade Plum Cobbler with Cinnamon Crumble

Plum cobbler is a comforting fall dessert made with ripe fresh plums in a warmly spiced, lightly sweetened filling and topped with an easy homemade biscuit crust. Serve it warm with vanilla ice cream, whipped cream, or a splash of heavy cream for an especially cozy finish.

plum cobbler in a white baking dish and a white bowl with a serving in it

This homemade fresh plum cobbler highlights seasonal stone fruit. The plums bake down into a juicy filling that balances sweet and tart notes, while the biscuit topping becomes tender inside with a golden, slightly crunchy sugar crust.

The filling combines brown sugar, cinnamon, vanilla, and a touch of grated apple to add natural sweetness and body. A splash of apple brandy is optional but lends a pleasant warm fruit aroma.

Why You’ll Love This Plum Cobbler

Ripe plums produce a juicy filling with pleasant sweet-tart contrast.
The biscuit topping is tender and light inside with a golden, sugary exterior.
It uses simple, pantry-friendly ingredients and comes together quickly.

Plum Cobbler Ingredients

You only need fresh plums plus a few common pantry and refrigerator staples to make this easy cobbler.

For the Plum Filling: fresh ripe plums, light brown sugar, apple, vanilla extract, apple brandy (optional), cornstarch, ground cinnamon.
For the Biscuit Topping: all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, buttermilk.
For the Top: a little buttermilk and coarse or granulated sugar.

What Kind of Plums Should I Use?

Choose any variety of ripe, flavorful plums that are still firm enough to slice. Overly soft plums will release more juice and can make the filling looser.

I used eight large plums (about 46 ounces total before pitting). There’s no need to peel them—the skins soften during baking and contribute color, texture, and flavor.

Variations & Substitutions

Apple Brandy: Substitute applejack, cognac, pear brandy, apple cider, or grape juice, or omit it entirely.
Coarse Sugar: If you don’t have coarse sugar, regular granulated sugar works fine.
Buttermilk: For the best texture and flavor in the biscuits, use buttermilk when possible.
Spices: Add a pinch of nutmeg, ginger, or cardamom with the cinnamon for extra warmth.

How to Make Plum Cobbler

chopped plums in bowl with sugar and spices, brandy, cornstarch, apple, vanilla, mixture stirred, whisking dry biscuit topping ingredients

Make the plum filling: In a large bowl, combine sliced plums, brown sugar, grated apple, vanilla, optional apple brandy, cornstarch, and cinnamon. Gently toss until the fruit is evenly coated.
Make the biscuit topping: In another bowl, whisk together flour, granulated sugar, baking powder, and salt.

cutting butter into the dry ingredients, hand with biscuit topping before adding liquid, adding the buttermilk to dry ingredients with butter cut in

Cut cold cubed butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
Add the buttermilk: Stir in cold buttermilk just until the dough comes together—do not overmix.

plum mixture added to baking dish, hand placing biscuit topping dough onto plum mixture. hand adding remaining biscuit topping dough

Transfer to the baking dish: Pour the plum mixture into a lightly greased 8×8-inch baking dish and spread it into an even layer.
Top the cobbler: Shape portions of dough into flattened discs and arrange them over the plums, leaving a few gaps so the filling can bubble through.

brushing buttermilk over biscuit topping dough, hand holding dish of coarse sugar above dough, finished hero of cobbler baked and served

Finish the topping: Brush the dough with a little buttermilk and sprinkle with coarse or granulated sugar.
Bake: Place the baking dish on a rimmed sheet pan and bake at 375°F (190°C) for 40–50 minutes, or until the filling bubbles and the biscuit topping is golden and fully cooked.
Cool before serving: Let the cobbler rest about 20 minutes to allow the filling to thicken slightly before serving.

Tips for the Best Plum Cobbler

Keep ingredients cold: Cold butter and buttermilk yield a flakier, more tender biscuit topping.
Minimal mixing: Stir the biscuit dough only until it holds together to keep the topping light.
Use a rimmed sheet pan: Juicy fruit can bubble over; the rimmed pan will catch any drips.

serving of plum cobbler in a white dish with whipped topping on top

How to Serve Plum Cobbler

Serve the cobbler warm for the best texture and aroma. A scoop of vanilla ice cream is a classic pairing; whipped cream or a pour of heavy cream are delicious alternatives.

Storage & Reheating

Cover leftovers and refrigerate for up to four days.
Reheat individual portions in the microwave until warmed through.
To restore a crisper biscuit top, reheat in a 350°F (175°C) oven or in an air fryer until warm.

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Recipe Summary

Prep time: about 25 minutes. Cook time: 40–50 minutes. Resting time: 20 minutes. Serves approximately 8–10 people. This plum cobbler is an inviting autumn dessert that showcases ripe fruit and a tender biscuit topping with a crunchy sugar finish.

Ingredients

For the Plum Filling

8 large fresh ripe plums (about 46 ounces, pitted and sliced into ½-inch pieces)
⅓ cup light brown sugar, packed
½ medium apple, peeled and grated
1 teaspoon vanilla extract
2 tablespoons apple brandy (optional)
3 tablespoons cornstarch
1 teaspoon ground cinnamon

For the Biscuit Topping

2 ¼ cups all-purpose flour, spooned and leveled
½ cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
9 tablespoons unsalted butter, cold and cubed
¾ cup cold buttermilk

For the Top

1–2 tablespoons buttermilk (for brushing)
1–2 tablespoons coarse sugar or granulated sugar (for sprinkling)

Instructions

Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.

Make the Plum Filling

Combine the plums, brown sugar, grated apple, vanilla, apple brandy (if using), cornstarch, and cinnamon in a large bowl. Toss gently until evenly coated.
Pour the mixture into the prepared baking dish and spread into an even layer.

Make the Biscuit Topping

In a second bowl, whisk together flour, granulated sugar, baking powder, and salt.
Cut in the cold cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
Pour in the cold buttermilk and stir gently until the dough just comes together. Do not overmix.

Add the Biscuit Topping

Divide the dough into portions and flatten each into a thick disc.
Arrange the discs over the plum filling, leaving a few small gaps for steam and bubbling fruit.
Brush the tops with buttermilk and sprinkle with coarse or granulated sugar.

Bake

Place the baking dish on a rimmed sheet pan to catch any overflow.
Bake for 40–50 minutes, until the filling is bubbling and the topping is golden and cooked through.

Rest & Serve

Let the cobbler cool for about 20 minutes so the filling can set slightly.
Serve warm with vanilla ice cream, whipped cream, or a splash of cream.

Notes

Plum quantity: Using about eight large plums (roughly 46 ounces before pitting) yields a generous, fruit-forward filling.

Juicy plums: Very ripe or especially juicy plums may bubble over during baking; a rimmed sheet pan will help catch any spills.

No pastry cutter? Use two forks to cut in the butter, or pulse briefly in a food processor, then add the buttermilk.

Nutrition

Calories: 430 kcal; Carbohydrates: 74 g; Protein: 6 g; Fat: 14 g; Saturated Fat: 8 g; Cholesterol: 37 mg; Sodium: 330 mg; Fiber: 4 g; Sugar: 42 g.

Nutrition information is an estimate and should be used as a general guide only.