I grew up with desserts that landed on the table warm and fruity — the kind you spoon straight into your bowl and don’t apologize for asking seconds. This Easy Skillet Plum Cobbler is one of those desserts: ripe summer plums bubbling with a tender, biscuit-like topping baked right in a skillet. It’s quick, forgiving, and perfect for when you want a cozy dessert without fuss. If you already love simple one-pan sweets, you might also enjoy a natural monjaro recipe for another no-fuss treat.

Why you’ll love this dish

This cobbler hits several sweet spots: it’s fast to assemble, showcases fresh plums at their best, and uses pantry staples for the topping. Because everything bakes in a single skillet, you get caramelized fruit edges and a soft center without extra bowls. Make it for a casual weeknight dessert, a summer barbecue, or a relaxed brunch — it holds up well and is crowd-pleasing.

“A family favorite: the plums caramelize perfectly while the topping stays soft—so easy you’ll make it every season.”

It’s also a great recipe to adapt if you’re trying other straightforward baked dishes; if you like the same level of simplicity with a savory twist, try an easy no-yeast pizza dough for quick weeknight dinners.

How this recipe comes together

Step-by-step overview:

Toss sliced plums with sugar, lemon, vanilla, and cornstarch to macerate and thicken.
Mix the topping into a simple batter (flour, sugar, baking powder, salt) and stir in melted butter, milk, and vanilla.
Spoon the batter over the fruit in a skillet so it bakes into a golden, biscuit-like top.
Bake until the fruit is bubbling and the topping is set and lightly browned. This is a hands-on-10-to-15-minute prep and about 35–40 minutes in the oven.

What you’ll need

Key ingredients

6 cups fresh plums, pitted and sliced (firm-ripe plums work best)
3/4 cup granulated sugar (for the filling)
1 tablespoon lemon juice
1 teaspoon vanilla extract (for the filling)
1 tablespoon cornstarch (helps thicken the filling)
1 cup all-purpose flour
1 cup granulated sugar (for the topping)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup whole milk
1/2 teaspoon vanilla extract (for the topping)

Notes and substitutions:

Use slightly tart plums for the best flavor balance; if your plums are super sweet, reduce the sugar in the filling by 2–3 tablespoons.
Cornstarch can be swapped for 2 tablespoons of tapioca starch if you prefer.
Milk can be replaced with buttermilk (for tang) or a dairy-free milk for a vegan swap — use a vegan butter alternative and increase the baking time by a couple minutes if needed.

Step-by-step instructions

Preheat the oven:

Preheat to 375°F (190°C). Position a rack in the center.

Prepare the filling:

In a large bowl combine 6 cups sliced plums, 3/4 cup sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla, and 1 tablespoon cornstarch. Toss until the plums are evenly coated and set aside to macerate for 5–10 minutes.

Prepare the topping:

In a second bowl whisk 1 cup flour, 1 cup sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
Stir in 1/2 cup melted butter, 1/2 cup whole milk, and 1/2 teaspoon vanilla until just combined — the batter will be thick but spoonable.

Assemble the cobbler:

Transfer the plum mixture to a 10- to 12-inch oven-safe skillet (or a similar baking dish). Spoon dollops of the topping over the fruit, leaving small gaps so steam can escape and the fruit can bubble through.

Bake:

Bake for 35–40 minutes, until the top is golden and a toothpick into the center comes out clean-ish (a few moist crumbs are fine). The fruit should be bubbling at the edges.

Cool and serve:

Let rest 10–15 minutes to thicken slightly. Serve warm with vanilla ice cream or a dollop of whipped cream.

Best ways to enjoy it

Serve warm with vanilla ice cream for classic contrast.
Spoon into bowls and top with toasted almonds or a sprinkle of flaky sea salt for texture.
For brunch, pair with Greek yogurt and a drizzle of honey for a less-sweet option.
Leftovers are excellent warmed and make a great topping for pancakes or oatmeal.

Storage and reheating tips

Refrigerator: Cool to room temperature, cover tightly, and refrigerate up to 3–4 days.
Reheat: Warm individual portions in the microwave (30–60 seconds) or reheat the whole skillet at 325°F until warm (about 10–15 minutes).
Freezing: Freeze baked cobbler in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until bubbly.
Safety: Don’t leave fruit cobbler out at room temperature for more than two hours to prevent bacterial growth.

Pro chef tips

Don’t overmix the topping batter; gentle folding keeps it tender.
If using very juicy plums, toss them with an extra 1–2 teaspoons of cornstarch to prevent a soggy topping.
For even browning, rotate the skillet halfway through baking.
A cast-iron skillet gives better caramelization, but any oven-safe dish works.
For a shiny, golden top, brush the baked topping lightly with melted butter right after it comes from the oven.

One more quick idea: if you want other simple recipes in your repertoire, try the five-ingredient monjaro method for an ultra-simple sweet option.

Creative twists

Spices: Add 1/2 teaspoon ground cinnamon or a pinch of cardamom to the fruit.
Nuts: Stir chopped pecans or almonds into the topping for crunch.
Boozy boost: Toss plums with a tablespoon of amaretto or brandy for depth.
Berry swap: Use the same method with cherries, peaches, or a mix of berries.
Gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Your questions answered

Q: Can I use frozen plums? A: Yes. Thaw and drain excess juice, then toss with cornstarch and reduce the filling sugar slightly if the plums are very sweet. Expect a little more liquid — add an extra teaspoon of cornstarch if needed.

Q: How ripe should the plums be? A: Choose firm-ripe plums that give slightly to pressure. Overripe plums will break down too much and produce a very loose filling.

Q: Can I make this ahead? A: Assemble the cobbler in the skillet, cover, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if baking straight from cold.

Q: Is it possible to make this vegan? A: Yes — use plant-based milk and vegan butter. Texture may vary slightly but the flavor will still be excellent.

Q: How do I know when it’s done? A: The topping should be golden and the fruit bubbling. A toothpick should come out with moist crumbs but not raw batter.

Conclusion

This Easy Skillet Plum Cobbler is a dependable, fuss-free dessert that celebrates seasonal fruit with a tender, biscuit-like topping. For a slightly different take on plum cobblers and more step-by-step photos, check the salted mint version at Salted Mint’s Easy Skillet Plum Cobbler. If you want additional quick plum cobbler recipes to compare techniques, see the recipe collection at Saving Room for Dessert’s Easy Plum Cobbler.