Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Plum Cobbler with Honey and Lavender Biscuits

Scott Phillips

Servings: 6 to 8

The tender biscuits that top this cobbler come together in a food processor in minutes. Use a mild honey in the filling so it doesn’t overpower the plums.


For the topping

  • 6 oz. (1 1/3 cups) unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 1-3/4 tsp. baking powder
  • 1/4 tsp. table salt
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into 5 pieces
  • 1 tsp. chopped dried lavender
  • 1/2 tsp. finely grated lemon zest
  • 7 Tbs. heavy cream

For the filling

  • 2/3 cup mild honey (such as clover)
  • 1 tsp. chopped dried lavender
  • 2-1/2 lb. ripe plums (about 12), halved and pitted, each half cut into 3 wedges
  • 1 Tbs. cornstarch
  • Pinch table salt

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 40
  • Sodium (mg): 190
  • Carbohydrates (g): 64
  • Fiber (g): 3
  • Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

  • In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the cold butter and pulse into 1/2-inch pieces, 5 to 7 pulses. Add the lavender and lemon zest and pulse briefly to combine. Pour the cream over the top and pulse just until moist crumbs form, 8 to 10 pulses.

  • Turn the mixture out onto a work surface and gently knead until the dough comes together. Lightly flour the dough and roll it into a 9×5-inch rectangle. Cut the rectangle in half lengthwise, and cut each half into four equal pieces. Wrap in plastic and refrigerate.

Make the filling

  • Put the honey and lavender in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity). Bring to a boil over medium-low heat.

  • In a large bowl, toss the plums with the cornstarch and salt until evenly coated. Add to the boiling honey mixture and cook, stirring gently, until the plums release some juice and the sauce has thickened, about 6 minutes. Remove from the heat.

Assemble and bake

  • Spread the fruit into a relatively even layer. Arrange the dough pieces on top of the fruit, leaving spaces between them. Bake until the filling is bubbling and the topping is nicely browned, 30 to 40 minutes. Let sit for about 15 minutes to allow the filling to settle and thicken before serving

Make Ahead Tips

The dough squares for the topping may be made up to 6 hours ahead. Keep refrigerated in plastic wrap until ready to use.


Use dried edible organic lavender to make this biscuit topping (not the lavender used to make scented sachets). It can be found at Whole Foods, natural food stores, and specialty markets.Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron (as shown in the photo).


Rate or Review

Reviews (1 review)

  • User avater
    Pielove | 07/29/2012

    These skillet cobblers are great-- and easy. This cobbler has crisp-topped biscuits over a layer (just the right thickness) of soft, intense, not-too-sweet plums. I skipped the lavender (bleh, laundry) and just let the lemon flavor carry this recipe-- it was great. Also, 2/3c honey seems like a lot, but it's perfect with tart plums. The biscuits do indeed come together in a snap in the food processor too.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial