Or should I call it Inverted Plum Cobbler? There are different types of cobblers, a lot of them usually have a biscuit or cookie like topping, others have more of a cake like topping. Either way there is a topping and a fruit filling underneath it. This cobbler hardly has a topping. I’m not mad though and I don’t even feel guilty for calling it a cobbler because it is so delicious! I would even say, the best cobbler I have ever had.
I am not the biggest fan of peach cobbler but I figured a plum cobbler will probably turn out really good. And I was right. I did try two different peach cobbler recipes that I found on different blogs and they both turned out pretty good. Maybe it was the peach cobblers that I have had in the past that turned me off to them? I don’t know. I still think plums taste better in a cobbler though so in the future I will probably try those peach cobbler recipes with plums 😉
Ok, let me explain a little about this cobbler. This cobbler is the type that has more of a cake like batter that you pour in the pan over melted butter then you dump the fruit on top of the batter and something magical is supposed to happen in the oven; the fruit is supposed to sink to the bottom of the pan and the batter is supposed to rise to the top. In my case though, my plums did not sink to the bottom and as a result, I got something more like a pie. This is not the first time that I have made this type of cobbler but I used different fruits in the past. My guess is that either the other fruits I used were heavier so they sunk to the bottom of the pan easily or my baking powder may have been a little old so didn’t rise as much.
I made this plum cobbler again to try to stay true to its name. The second time I poured half of the batter before the fruit, dumped the fruit on top, then poured the rest of the batter on top of the fruit before baking it. It was not the same. The dough is best when it has been smothered in all the plums and it’s juices whether it rises to the top or not. Therefore the first version I made was a lot better (and in my opinion prettier). So when you are making this, it doesn’t matter if the fruit sink to the bottom or not, nor how it looks. The only thing that matters is that it taste delicious. And it does. The sweet and tangy plums combine beautifully with the soft and buttery cake, then topped with vanilla ice cream, ugh I can eat it all day. Which is what I did. Please go get you some plums and make it now! And let me know how it turns out. 🙂
This recipe yields one 9 inch baking pan.
- 4 to 5 plums cut into wedges
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- 1/4 cup butter
- 1 cup flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 cup milk (or half and half)
- 1 teaspoon vanilla
Preheat oven to 350ºF.
Mix together plums, lemon juice and 3 tablespoons of sugar in a sauce pan. Cook on the stove until the juices start to thicken and the fruit begins to soften around the edges (about 5 to 8 minutes). Take off the heat and set aside.
Place butter in your baking pan and place it in the warm oven. Take it out after butter has melted.
In a large bowl, mix flour, sugar, baking powder, salt and nutmeg. Pour milk and add vanilla then mix until the batter is smooth. Pour the batter over the melted butter. Then pour the fruit over the batter. Place it in the preheated oven and bake for 30 minutes or until batter begins to brown.
Take the cobbler out of the oven and serve it with a scoop of vanilla ice cream. Enjoy!