Plum cobbler

Prep 20 min
Total 1 hour 35 min
Serves 9



8 to 10
large plums, pitted, cut into eighths (6 cups)
1 170-g pkg
blackberries, (1 1/4 cups)
2/3 cup
granulated sugar
Scant 2 tbsp
1 tbsp
1 1/2 tsp
1/4 tsp


1 1/2 cups
all-purpose flour
1/2 cup
granulated sugar
1 tbsp
1/4 tsp
1/2 cup
1/3 cup
unsalted butter, melted


  • PREHEAT oven to 350F. Place an 8-in. square baking dish on a baking tray and set aside.
  • TOSS plums, blackberries, sugar, cornstarch, lemon juice, vanilla and salt in a large bowl. Transfer to baking dish.
  • BISCUIT: Whisk flour, sugar, baking powder and salt in a medium bowl. Stir milk and butter in a small bowl with a fork, then stir into flour mixture with fork until just combined. Dollop 9 portions of batter over fruit.
  • BAKE, covering with foil if biscuit is browning too quickly after 45 min, until topping is golden and fruit is bubbling, about 1 hr. Let cool 15 min, then serve warm.



Kitchen Tip: Gently lift the middle biscuit to check that topping is cooked through.

Kitchen Tip: The cobbler topping will absorb the juices from the fruit as it cools. It’s best enjoyed while warm and juicy, with a scoop of vanilla ice cream.



Calories 301, Protein 4 g, Carbohydrates 48 g, Fat 11 g, Fibre 3 g, Sodium 236 mg. Good source of folate

Chatelaine Quickies: blueberry pie

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