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

Rosemary Plum Cobbler

photo: Scott Phillips

Servings: 8 to 10

The piney essence of rosemary adds complexity to this sweet summer plum cobbler, while a little semolina flour in the biscuits gives them a toothsome texture.


For the biscuits

  • 6 oz. (1-1/3 cups) all-purpose flour
  • 1 cup semolina flour
  • 1/2 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup heavy cream

For the filling

  • 1/2 cup granulated sugar; more to taste
  • 1 Tbs. cornstarch; more as needed
  • 4 lb. plums, pitted and cut into 1/4-inch-thick slices
  • 1 tsp. finely chopped fresh rosemary

For assembly and baking

  • 1 Tbs. unsalted butter, at room temperature
  • 2 Tbs. heavy cream
  • 2 Tbs. pure maple syrup

Nutritional Information

  • Nutritional Sample Size based on 10 servings
  • Calories (kcal) : 460
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 60
  • Sodium (mg): 180
  • Carbohydrates (g): 64
  • Fiber (g): 3
  • Sugar (g): 36
  • Protein (g): 6


Make the biscuit dough

  • In the bowl of a food processor, pulse the flour, semolina flour, sugar, baking powder, and salt to combine, 15 to 30 seconds.
  • Add the butter and pulse until the mixture resembles coarse meal with pieces no larger than the size of a pea, 1 to 2 minutes more. Transfer to a medium bowl.
  • Make a well in the center of the bowl, pour in the cream, and toss well to combine. Gently combine the mixture into a dough, being careful not to overmix.
  • Cover the bowl with plastic wrap and refrigerate while you make the filling. (The biscuit topping can be made up to 1 day ahead; keep covered in the refrigerator.)

Make the filling

  • In a small bowl, combine the sugar and cornstarch (if your fruit is especially juicy, add an additional 1 or 2 tsp. of cornstarch). In a large bowl, toss the plums with the sugar mixture. Add the rosemary, and toss well to combine.

Assemble and bake the cobbler

  • Position a rack in the center of the oven and heat to 400°F.
  • Butter a shallow 3-quart baking dish (or individual dishes; see tip). Pour the fruit into the prepared dish.
  • On a lightly floured work surface, pat the dough into a rectangle about 3/4 inch thick. Cut biscuits using a round cutter dipped in flour, or use a knife to cut into squares. If using a biscuit cutter, save the scraps and rework the dough to cut more rounds. Arrange the biscuits over the fruit about 1 inch apart.
  • In a small bowl, combine the cream and maple syrup. Dab or brush about half the mixture over the tops of the biscuits before baking.
  • Transfer the cobbler to the oven, and bake until the biscuits are evenly golden and the fruit filling is bubbly in the center of the dish, 30 to 35 minutes. Halfway through the baking time, brush the biscuit tops with more maple-cream glaze and rotate the cobbler for even browning. If browning too quickly, reduce the oven temperature to 375°F and tent the baking dish with foil.
  • Remove the cobbler from the oven and brush the biscuits with the remaining maple-cream glaze. Let the cobbler cool for at least 45 minutes before serving warm.


Individual-size cobblers are a great option. Here’s how to make them:

  • Cut the plums into 1/2- to 3/4-inch dice, rather than slicing.
  • Divide the filling among 8 to 10 ramekins (about 1-1/4 cups) or other heatproof dishes.
  • Divide the biscuits into 8 to 10 equal portions, and top each dish with one.
  • Bake until the filling is bubbling, about 25 minutes. Let cool for about 20 minutes before serving warm.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


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.