My Recipe Box

Italian Plum Cobbler


Serves 6 to 8

Bigger Empress plums work well as an alternative to Italian prune plums, as do apricots. Or try a combination of plums and apricots.

For the cobbler dough:
  • 7-1/2 oz. (1-2/3 cups) all-purpose flour
  • 3-1/2 Tbs. granulated sugar
  • 1-1/2 Tbs. baking powder
  • 1/8 tsp. table salt
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 2/3 cup plus 1 Tbs. heavy cream
  • 1 tsp. turbinado sugar (also called Sugar in the Raw)
For the filling:
  • 2-1/4 lb. Italian prune plums, pitted and quartered (to yield 6 cups)
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom
  • 1/4 cup granulated sugar
Make the cobbler dough:

In a food processor or an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Pulse or mix to combine. Add the butter and then pulse or mix until the mixture resembles fine crumbs. Add 2/3 cup of the cream and pulse until the dough just comes together, scraping the paddle and bowl if necessary. Turn the dough onto a lightly floured surface and gently pat it together, incorporating any stray crumbs. Shape the dough into eight 2-inch balls. Set each ball on a baking sheet and flatten slightly. Refrigerate for at least 20 minutes but no longer than 2 hours.

Make the filling:

Heat the oven to 350°F. In a large bowl, combine the plums, cinnamon, cardamom, and sugar; toss well. Spoon the fruit into a 2-qt. gratin dish or other shallow casserole dish (don’t use a metal dish). Arrange the flattened dough balls on top of the fruit, leaving about 1 inch of space around each biscuit. Brush the biscuits with the remaining 1 Tbs. cream and sprinkle with the turbinado sugar. Bake on a baking sheet until the fruit is bubbling and the top is lightly browned, 40 to 45 minutes. Serve hot or warm, topped with crème fraîche or vanilla ice cream, if you like.  

nutrition information (per serving):
Size : based on eight servings, Calories (kcal): 360, Fat (kcal): 18, Fat Calories (g): 160, Saturated Fat (g): 10, Protein (g): 4, Monounsaturated Fat (g): 5, Carbohydrates (mg): 49, Polyunsaturated Fat (mg): 1, Sodium (g): 180, Cholesterol (g): 55, Fiber (g): 3,

Photo: Amy Albert

This is THE BEST sweet cream biscuit recipe, I have been using it for years now! I make cobblers with all sorts of fruit (cherries, berries, and other slightly tart fruits work best). I also use the sweet cream recipe for strawberry shortcake!

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