This Maple Plum Cobbler pairs ripe summer plums with warming spices and plenty of maple flavor. A light yet indulgent dessert for two, best served warm with a dollop of non-dairy whipped cream.
Cobbler is an amazing yet simple fruit dessert and this recipe for Maple Plum Cobbler is no exception. Ripe plums enveloped in aromatic spices and caramel notes from the maple syrup are topped with a sweet drop biscuit topping and baked to perfection. It’s an amazing way to use up the last of your summer plums!
Ingredients you'll need to make this Maple Plum Cobbler recipe:
- Maple sugar – Maple sugar helps give this dessert that amazing maple flavor, but coconut sugar or granulated sugar also works instead. If you substitute the maple sugar for granulated sugar, the maple flavor won’t be as pronounced though.
- Ground cinnamon
- Ground cloves
- Corn starch – This is to help the liquid for the filling thicken up, potato starch also works.
- Maple syrup
- Lemon juice
- Fresh plums – I’ve used Santa Rosa plums because that’s what I had on hand, but any variety of plums will work. Although, sweeter varieties are best so the tartness doesn’t overpower the dessert as a whole.
- All-purpose flour
- Baking powder
- Salt
- Unsalted non-dairy butter – If you only have salted non-dairy butter on hand, omit the salt. A neutral oil can also be substituted if you prefer.
- Unsweetened soy milk – Any non-dairy milk should work if you’d rather sub out the soy milk.
Notes:
What kind of plums can be used to make cobbler?
Any variety can work, so choose your favorite. I have access to Santa Rosa plums which are what I have used, but I think a sweeter variety of plum is best for this recipe.
How long is this Maple Plum Cobbler good for?
Like most cobblers, this one is best fresh while still warm. Any leftovers can be stored covered in the fridge for up to 4 days and should be reheated before serving.
Small Batch Maple Plum Cobbler
Ingredients
Plum Filling
- 1 tsp maple sugar or granulated sugar
- ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- 1 tbsp corn starch
- 2 tbsp maple syrup
- ¼ tsp lemon juice
- 4 small plums
Topping
- ¼ c all-purpose flour
- 1 tsp maple sugar optional extra 1 tsp for dusting on top
- ½ tsp baking powder
- ½ tsp ground cinnamon
- pinch of salt
- 1 tbsp unsalted non-dairy butter melted
- 2 tbsp unsweetened soy milk
- 1 tsp maple syrup
Instructions
First, make the filling:
- Preheat your oven to 375℉ (190℃) then, in a small bowl, whisk together all filling ingredients (excluding the plums) until smooth.
- Pit then slice the plums into thin wedges and fold into the filling mixture making sure each plum is coated evenly, then set aside.
Next, make the topping:
- In a separate small bowl whisk together the dry filling ingredients until no lumps remain.
- Fold in the melted non-dairy butter, unsweetened soy milk, and maple syrup until no dry spots remain.
Finally, put it all together:
- Pour the plum filling into a lightly oiled 6.5-inch cast iron skillet.
- Evenly drop spoonfuls of the topping over the filling then sprinkle some extra maple sugar on top.
- Bake for 25-35 minutes, or until the filling is bubbling and the topping has browned. Let the cobbler cool for a couple of minutes to allow the filling to thicken, then enjoy!