Easy Skillet Plum Cobbler
A quick and delightful dessert featuring ripe summer plums and a tender, biscuit-like topping, all baked in one skillet.
Ingredients
For the filling
- 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.
For the topping
- 1 cup all-purpose flour
- 1 cup granulated sugar For the topping.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted 1 stick.
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract For the topping.
Instructions
Preheat the oven
- Preheat to 375°F (190°C). Position a rack in the center.
Prepare the filling
- In a large bowl, combine sliced plums, sugar, lemon juice, vanilla, and 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 together the flour, sugar, baking powder, and salt.
- Stir in melted butter, whole milk, and 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. Spoon dollops of the topping over the fruit, leaving small gaps so steam can escape.
Bake
- Bake for 35–40 minutes, until the top is golden and a toothpick into the center comes out clean-ish.
Cool and serve
- Let rest for 10–15 minutes to thicken. Serve warm with vanilla ice cream or a dollop of whipped cream.
Notes
Use slightly tart plums for best flavor balance. Store tightly covered in the fridge for 3–4 days. Can freeze baked cobbler for up to 2 months. Reheat in the oven or microwave.