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Italian Plum Cobbler

Amy Albert

Servings: 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

Nutritional Information

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


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.  


Rate or Review

Reviews (3 reviews)

  • pokano | 09/23/2020

    The biscuit is out of this world! So tender and yummy. I made this as written with a large bag of Italian prune plums we got as a gift. Will definitely make again and will use the biscuit topping recipe for other kinds of cobblers.

  • user-3486575 | 10/02/2017

    My husband and I tried this for the first time tonight. We decided this is the best way we have ever eaten Italian plums! Amazing! The cobbler melts in your mouth. It's nice that it doesn't use much sugar. The fruit color is beautiful red once cooked.

    I didn't have cardamom, so we skipped that. I also skipped the turbinado sugar and just used granulated sugar.

    Cannot imagine how this recipe could be better! And, I can see how it could be used for other fruit cobblers. The other reviewer said the cobbler could be used for strawberry shortcake. That sounds fantastic!

  • spoley | 04/20/2008

    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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