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Pluot-Blueberry Cobbler with Coconut Dumplings

Scott Phillips

Servings: 6 to 8

The pluot—a cross between a plum and an apricot—is a perfect flavor partner for the ripe summer blueberries in this dumpling-topped cobbler. A dash of dark rum adds yet another layer of flavor to the filling; it’s optional but highly recommended.


For the topping

  • 1 13.5- to 14-oz. can coconut milk
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1/2cup granulated sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1 large egg
  • 1 large egg yolk
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled slightly
  • 1/4 cup toasted, shredded sweetened coconut

For the fililng

  • 2-1/4 lb. ripe pluots, halved and pitted, each half cut into 3 wedges
  • 3/4 cup granulated sugar
  • 2-1/2 Tbs. cornstarch
  • 1/4 tsp. table salt
  • 1 oz. (2 Tbs.) unsalted butter
  • 2 cups blueberries
  • 1 Tbs. dark rum (optional)

Nutritional Information

  • Calories (kcal) : 580
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 20
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 85
  • Sodium (mg): 310
  • Carbohydrates (g): 80
  • Fiber (g): 4
  • Protein (g): 7


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

Make the topping

  • In a large saucepan, boil the coconut milk over medium heat, stirring occasionally, until reduced to 3/4 cup, about 15 minutes. Set aside to cool completely.
  • In a large bowl, whisk the flour, sugar, baking powder, and salt until well blended.
  • In a medium bowl, whisk the reduced coconut milk, egg, and yolk until well blended. Add the coconut mixture and the melted butter to the flour mixture; gently fold together with a spatula. Refrigerate.

Make the filling

  • In a large bowl, toss the pluots, sugar, cornstarch, and salt with a spatula.
  • In a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity), melt the butter over medium-low heat. Add the pluot mixture, scraping the bowl clean. Cook, stirring, until the fruit begins to give off some juice and the liquid is boiling, about 3 minutes. Add the blueberries and rum ( if using). Gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake

  • Spread the fruit into a relatively even layer. Using a 2-tablespoon scoop (or two tablespoons), drop the topping randomly onto the filling. The topping will almost cover the fruit. Bake until the filling is bubbling and the topping is golden-brown, 40 to 50 minutes. Sprinkle with the toasted coconut and let sit for at least 30 minutes to allow the filling to settle and thicken before serving.


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.Don’t sprinkle the toasted, shredded coconut over the dumplings until they’re done baking, or it will burn.


Rate or Review

Reviews (2 reviews)

  • JanieRee | 09/26/2011

    I'd really give this 4.5 stars. We topped it with ice cream & we really enjoyed it - the dumplings are divine! But the recipe doesn't give an oven temperature. I baked it at 350 degrees for 45 minutes!

  • lobsterwoman | 07/22/2011

    This is so easy and so Delicious! The pluot's and blueberries go perfectly together and the dumplings are light, even after 2 days. I Love this recipe and will be making it often when pluot's are in season. I can hardly wait to try your other cobblers. Thank you Abby for another great recipe. Linda

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