This Plum Cobbler is Magical!

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You may recall that I shared a peach cobbler recipe a few weeks ago. Somewhere along the line, I mentioned having another recipe for cobbler, one where the topping starts in the bottom of the baking dish but rises to the occasion during baking, giving you a perfectly formed topping to the rich fruit/berry filling. How can this be?

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Do you believe in magic?

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I’ve made this cobbler more than a few times over the years. Peaches, plums, strawberries you name it, I’ve used them all. It’s an easy recipe, a fast recipe, and one that is sure to please everyone at your table. Just bear in mind that the topping of this cobbler, unlike the peach cobbler recipe I shared HERE, is more cake-like than biscuit. I happen to like them both and now you’ll have a choice.

The recipe is as easy as 1, 2, 3 …

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Melt Butter in Baking Dish

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Add Batter – Do Not Mix

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Add Par-Cooked Filling – Do Not Mix

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Bake while singing “Abracadabra!” and … Ecco!

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Plum Cobbler Recipe

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup all-purpose (AP) flour
  • 2 cups sugar – divided
  • 1 tbsp baking powder
  • pinch salt
  • 1 cup milk
  • 4 cups plums, pitted and chopped
  • 1 tbsp fresh lemon juice
  • ground cinnamon and/or nutmeg, to taste (optional)

Directions

  1. Pre-heat oven to 375 F (190 C).
  2. Pour melted butter into a 9 x 13 x 3″ baking dish.
  3. In a medium bowl, combine the flour, 1 cup sugar, baking powder, with salt and mix well.
  4. Add the milk, mixing until just combined. Pour this batter into the baking dish containing the melted butter. Do NOT mix.
  5. In a medium saucepan, combine the plums, lemon juice, with  remaining cup of sugar and bring to a boil over med-high heat. Stir constantly. Remove from heat and add optional cinnamon and/or nutmeg.
  6. Carefully pour the plum mixture into the baking dish. Do NOT mix.
  7. Bake on a baking sheet in the center of a pre-heated oven for 40 to 45 minutes or until the top is golden brown. Alternately, you can forget to set a timer and eventually find a cobbler in your oven resembling the one in the final picture above
  8. May be served warm or cold, garnished with ice cream or whipping cream.

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Variations

As mentioned, you can use whatever fruit or berry that you like for the filling. I’ve never used a thickening agent, like flour or cornstarch, for fear of it affecting the cake’s formation magic.

Although the recipe lists cinnamon and nutmeg as optional, I rarely use them. I find that they can easily overpower a dessert, so, I use them sparingly in my cobblers, if at all.

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It’s déjà vu all over again …

Today’s Blast from the Pasta, Spaghetti Aglio e Olio, is probably the most versatile of all pasta recipes. Prepared as written and you’ll be enjoying a delicious pasta dinner within minutes but that’s only part of the story. Saute some vegetables and you’ll have a great pasta primavera. Add some clams with a touch of white wine and you’ve got the classic pasta con vongole. The choices are endless and I prepare this dish, in one form or another, just about once a week. You can see the recipe by clicking HERE.

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Coming soon to a monitor near you …

Branzino al Cartoccio

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An Update

Although I’m the proud owner of some new, fancy schmancy equipment, I am still without a DSL. I have been promised, however, that service will be restored, better than ever, sometime this evening — and companies, especially very big companies, never ever lie.

Thanks for your comments and well-wishes.

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158 thoughts on “This Plum Cobbler is Magical!”

  2. Nice magic! Looking forward to the branzino al cartoccio. Will be interesting to see how it compares to the Japanese version I posted recently.
    Good luck with your internet connection 🙂
    PS In my paying job I try to help a large(ish) organization to make things ‘work’, and that is harder than you may think if so many different people are involved to get something done.

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    • Thanks, Stefan. Serving any fish in parchment, no matter the seasonings, is such a great way to go. I do it all of the time.
      I, too, worked in a large s corporation, My comment was more of a response to the service representative who “guaranteed” my broadband would be working. I actually laughed when I heard that. No matter. My service is restored and all is right in the World. 🙂

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    • Thanks, Roger. I really enjoy this cobbler and will be preparing a fish in parchment for dinner tomorrow night but, if we’re talking favorites, spaghetti aglio e olio wins. No contest. And when it’s made with home-made pasta it just cannot be beat. 🙂

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  5. How clever is that – I think that would be a good one for me right now as I love cobblers but don´t have all the equipment for fancy whipping and blending! And that branzino looks so good too…looking forward to that. Keeping my fingers crossed for you and your DSL thingy.

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    • Hello, Tanya. I’m back!
      You could easily make this right now. Nothing electric is required; everything is hand-mixed. All you need is fruit or berries — and frozen will do nicely. In fact, I’ve got some blueberries and cherries in my freezer that are reserved for mid-Winter cobblers. They are perfect antidotes for a Winter’s day in Chicago. 🙂

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  8. I believe in magic! I saw it happen right before my eyes now that I’ve seen your photos of the plum cobbler appear. I only wish it were in my kitchen, right now, for breakfast!
    Everyone is missing your comments on the blogs. Your return is anticipated and will cheer us on.
    Now to procure some plums…. and the resolve to try this at home.

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    • I’m back, Ruth! You can easily make this cobbler. If there are no plums, try cherries, peaches, or blueberries. Nothing fresh? Try frozen. It is a great, quick recipe and if you serve it warm with some vanilla ice cream, it’s heaven! 🙂

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    • I’m back, Marie, better than ever — so far, anyway. Trying to get this post up and ready was a herculean task. I had planned to include a photo of the tomato jelly for you but uploading photos proved to be very time-consuming.
      I happen to like apples in my pies to maintain a little crispness, so, I think you’d be fine. I don’t think raw apples will affect the cake either. I say go for it. If it’s not to your liking, add 2 scoops of ice cream instead of 1. 🙂

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    • Hey, Teri. That comment was more in response to the cust. service rep that “guaranteed” I’d be up and running by this evening. “Ha!” I laughed.
      She was right, though. 🙂
      You can make this cobbler with peaches, cherries, blueberries, strawberries, you name it. You’ll enjoy each one, too! 🙂

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    • This post was pre-scheduled, MD, but I’m back now!
      I’m hoping to find some plums this weekend, too. I’d love to get some into the freezer for Winter. Cobbler makes a great mid-Winter dessert.

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  14. looks wonderful John…ack I hate computer problems, so frustrating, do you know any 14 year olds, they can help, its inbreed or something!

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    • All is well on the techno front, Maria. I switched providers and upgraded my phone system and internet connection. I’ll never do all that at the same time again, to be sure. What a mess! Even a 14 year old would have advised me not to try that. 😦

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    • Mine, too, Tanya. I’m not much of a baker, so, something like this, that does all of the work for me, is perfect. Serve warm with a little ice cream and it is one great dessert. 🙂

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      • I don’t like cake batter for cobbler. I am looking for old fashion plum cobbler made with dough, I had a plum cobbler when I was a kid and I want to find the recipe, it had dumplings in the the juice of the cobbler that was so good, they were made with dough, and had a pie crust on top & bottom that was crispy, the plums were big pieces and so good in thick juice, I was 3 years old when i ate it and never forgot it, it tasted so good, the juice was purple, guess I will keep looking……

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        • I do understand. This is not that cobbler of your youth. You may wish to check out this recipe and see if it is more to your liking. It is more the traditional type of cobbler. You can use its biscuit topping and this cobbler’s plum filling. I hope it’s what you’re looking for. Good luck!

          Peach and Bing Cherry Cobbler

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  18. Gosh, it doesn’t get any easier than this! Really interesting recipe, and one I’ll definitely need to try. I love cobblers and really like the biscuit topping, but this looks so good, how can I not do a taste test between the two methods and compare? 😉 Hope that big company isn’t lying and you have your DSL up soon! Thanks for a great recipe.

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    • Thanks, John. This is about as easy as it gets for a cobbler and is a welcome change from the biscuit topped ones. And yes, the company was true to their rep’s word and I am up and running, better than ever. Considering my past experiences in such matters, I consider this to be rather miraculous. 🙂

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    • Thanks, Judy, and this recipe is easy, delicious, and versatile. I change it depending upon what fruit/berries are in season and it is good every time. I couldn’t ask for anything more.

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  21. I’ve been eyeing plums in my market here.. and now I’ve a great reason to buy some. I can’t believe the simplicity of this recipe.. add.. don’t mix! I love that! I hope you resolve your DSL issues quickly… I’m finally upgrading my phone after an incredible amount of stress and negotiations with the phone company. Why must everything be so complicated.. shouldn’t the digital world get easier to navigate?? I’m glad you were able to post this one for us today.. it made my morning.. and now my tummy’s rumbling, so off I go for a wee bite (if only it were a dish of this, I think it would make a very healthy breakfast, don’t you?) xx

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    • Well, Barb, this was all as much my fault as anyone’s. I changed cell phone companies and dropped my land line. I, also, upgraded my phone and switched from DSL to broadband. I should have been a bit more pragmatic but nooooo! I had to do it all at once. What a mess! All is better now, I say looking over my shoulder.
      I hope you can find more plums. You couldn’t find an easier recipe and it is so very good. Serve it with a bit of ice cream and you’ll be very happy, even without an internet connection. 🙂

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        • My problem, and it was all my problem, was that I forgot that my DSL and landline were connected. Ending the landline ended the DSL. How foolish of me and I have no one to blame but myself. I definitely knew better and the whole mess could have been prevented easily.
          You should have no problems, Barb, just don’t follow my example. 🙂

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  22. Good to see you posting, John. Hopefully, they will get you fixed up as promised. Love the cobbler and can’t wait to see the Branzino al Cartoccio. It looks incredibly delicious and right up my alley! My mouth is watering as I wait in anxious anticipation.

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    • Thanks, Richard. Now you know what it is like for all of us when we read your posts. 🙂
      My connectivity issues are no more and I am up and running, better than ever — so far.

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  23. I was without my internet service one day last week, John, and I was so frustrated! You must be feeling so behind in lots of your work, not just blogging! I hope it is up and running by now! 🙂 And this dish is great. I wonder if it would do well with fresh, very ripe pears? I think I’d like to try it, even though our temperatures aren’t really “cobbler” inviting–I’m referring to the oven here! Jay has had a rough week and has a sweet tooth…I think this would be a good comfort food recipe and I will give it a try. We could all use a little magic! You, too!

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    • It was frustrating, Debra, but all is well now. (I hope!) Just about any fruit can be used for this cobbler. Just make sure you don’t over cook the fruit, especially if it is very ripe, as you say. In fact, you may not wish to cook the fruit at all. You’ll have to decide once you get them peeled and sliced/chopped. I do think, though, that pears will make a very tasty cobbler, just what a sweet tooth needs :).

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  24. I believe in magic and I believe this is going to be amazing! I love comforting desserts like this and more so that its so easy! I will have to control myself on not stirring! I think I’m going to try apples as I’m heading out this weekend in search of apple orchards. Something we didn’t have in Florida! Have a great week John!

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    • Hey, Linda! Welcome back!
      I’ve yet to try apples with this one but i’m going to try. It is so easy to make. The hardest part is preparing the fruit. Once that is out of the way, it’s a breeze. Lucky you, heading into the orchards this weekend. Even if you don’t pick a one, it sure will be nice to just stroll around an orchard for a while. Have a great time! 🙂

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    • In some places it’s all that’s offered Jed. For example, our hood they claim that fiber optics are offered, they even book appointments, but then service calls back to say its not offered. Annoying, really, really annoying.

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    • I AM upgrading. That’s part — and only part — of the problem. I’m also upgrading my cell phone, and switching a couple of the companies, while I’m at it. At one point this morning, I think The Fates were just messing with me when my TV dish antenna went out for 2 hours for no reason whatsoever. All’s well now, though, and I can turn my attention to more important matters like finding more plums. I need more cobbler.

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  27. Welcome back! Hopefully! At least they don’t lie as much as airlines! Well, maybe a toss up!
    Now you can add magician to that impressive list of things you are great at!!! 😉
    I suspect the secret is in the butter which boils and affects the batter to bubble through the fruit. At any rate it is one berry impressive dish!
    Impressive too is that you were able to find Branzino!

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    • Shhhh! We never tell the trick behind the magic, Eva. 🙂
      I’ve no idea how this works but is sure does make a good cobbler. Give it a try sometime. You won’t be disappointed.
      And the company didn’t lie. My service was up and running just as they said it would. Remarkable!
      I can get branzino just about whenever I want at the Italian market. it’s surprising that for a little fish counter, they have a big selection. As a result, I’ve a couple fish dish posts coming up. Stay tuned … 🙂

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    • Hello, Karen! I think plums tend to get overlooked. Apples & pears take center stage after peaches leave the market stalls and plums are hardly noticed. Yet, a nice, ripe plum is such a treat! Thanks, Karen, for using precious vacation time to stop by here and leave a comment. Now, get back out there and find a pastry shop! 🙂

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  31. what a gorgeous easy and delicious dish of magic you have served. Plums are in season and with a bit of ice cream on top my teenagers will never be leaving my kitchen! I hope your “intraweb” issues are resolved shortly… Take care, BAM

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  32. As well as making me hungry… you make me laugh 😀 No doubt when I make the cobbler I will follow your instructions to the letter including forgetting to set the timer 🙂

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  33. This is the perfect cobbler for me…love the simple steps and the oh, so “I want some” outcome! Glad to see your posting again, but so sorry you are still without DSL. What a trial you’ve had. I remember that wonderful pasta…and thanks for the deja vu moments because they remind me (now) of dishes I have yet, but want to, make! 🙂

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    • Thank you so much. Betsy. I hope you get a chance to make both, the cobbler and pasta. Each is incredibly simple to make and a great dish. My connectivity problems are officially behind me and I’m back. Warn the villagers!

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  35. This is definitely my favorite cobbler recipe! It’s such a classic! I made one this weekend with pears and apples. I’ve never made it with plums. That sounds really, really good and certainly looks delicious! Can’t wait to try it!

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    • That weekend at the farmers market, the plums looked too good to pass up. I’ve made this recipe using other fruit so it wasn’t difficult to substitute plums. And am I glad I did! I hope you’ll enjoy it, too!

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  36. Oh no, all of my comments from yesterday have gone AWOL in cyberspace somewhere -seems I may be having sympathy DSL issues here for you John – hope you get that sorted soon!
    Now about the magical cobbler – recipe printed and ready to rock an roll with making it this weekend – I will give you feedback ASAP!
    🙂 Mandy xo

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  37. It looks delicious, John! I love the color and the texture of your recipe. I have a bunch of grapes that a friend gave me a few days ago and I’m trying to come up with recipes that will work well with them, so far I’ve made a cake and cupcakes. Do you think a cobbler could work too?
    Have a nice day 🙂

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    • Hello, Giovanna, I’ve made this cobbler with other fruit but never thought to use grapes. I just don’t cook or bake with grapes that often. Still, I don’t see why they wouldn’t work. I say give it a try. What have you got to lose? Good luck!

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  38. I believe in Magic! Magic with a capital M too !! I also believe in the Magic of the Bartolini Kitchens 🙂 I can see how easy this recipe is John, and I’m imagining how tasty too. Plums are in season here and I bet it would taste magic !
    Oh and having spent way to long working in IT I don’t I’m sure big Companies don’t lie ………
    Lovely to see you back online !

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    • Thanks, Claire. I, too, worked in IT for many years. I laughed when the customer service rep “guaranteed” the delivery of services. Give an estimate, fine. Guarantee? Yeah, right.
      If you do make this cobbler, I hope you enjoy it as much as I do. 🙂

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  39. Love this one, am excited by anything that says do not stir, simple is always best. The spaghetti aglio e olio has been eaten at least once a week in our house for a year now! I can’t even eat it the old way now, it has to be dipped in hot oil and chilli, smothered in parmesan or not at all! Now it is all very well for someone to try one of my recipes, but you have introduced a staple into our lives. Changing the course of our pasta experience.. Thank you.. lovely cobbler.. lovely to see you back in the Weblog world, we missed you.. c

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    • It’s a great cobbler but as you know, Celi, that pasta dish is the best! I knew that you all liked it but had no idea you were eating it that frequently. You’re sounding more and more like a Bartolini. Wait until I tell Zia! 🙂
      And thanks. It’s good to be back.

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    • Hi, Diane, and welcome! Whether or not you’ve used plums in other dishes, they are great in this recipe. With no need for a thickener, the filling is not at all runny and tastes great. I hope you do give it a try.
      Thanks for stopping by and taking the time to comment.

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  41. Holy cow, that looks incredible, John! mmmm. I’m not sure why I never cook/bake with plums, but looks like I will be doing that soon because I’m gonna need to make this cobbler!

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    • I’ve never cooked much with plums either, Caroline. They seem to get lost at the market with the end of peach season and the start of pears and apples. Yet, they sure are good and this cobbler is a great use for them. I hope you do give it a try. I’d be anxious to see what improvements you’d make to the recipe. 🙂

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  42. John, my grandmother passed down a recipe that rises up through the filling like that. One of my favorites. I love plums, as messy to eat as they are. This I will have to try as my interest in baking always peaks with the fall colors. Glad you’re back. Computers can be annoying as are most machines. The other day I would have sold my lot for a quarter.

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    • I’ve always liked these cobblers, even more so now that I know they have your Grandmother’s approval. 🙂
      I would make this one more often but it is hard to divide between smaller baking dishes. As a result, I make a big one and then have cobbler all week long. There are worse things that can happen. Speaking of which, hopefully, the connectivity and phone problems are all finally resolved and my life, such as it is, can return to normal. Ha! I laughed.

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  43. Hocus Pocus, Smoke and Mirrors! What a fantastic cobbler! (What fruit is better cooked than plums?! Can’t think of a one.) The *simple* spaghetti dinners are some of the most satisfying things a person can sit down to (and love all 3 versions you’ve suggested here!) And the Branzino, oh!!!! Will next Wednesday EVER come?!

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    • I’ve not cooked with plums that often, Spree, except for cobblers, which I love. Your plum jam recipes really had me tempted to make some — until I looked and saw how much jam, jelly, and preserves I’d already canned. And I refuse to buy any more jars this year! Nest year, though …
      Yes, for my tastes, the simple pasta dishes are far and away the best and I enjoy them often — probably too often. 🙂

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  44. Mmmmmmmmm. This looks SO good. Add another one to the list! You’re keeping us fed well dear John. 🙂 And we really appreciate it. (Um, I’m ashamed to report the Italian Mozzarella didn’t go so well. We’re trying again tomorrow)

    I’m so sorry you’ve temporarily lost the DSL. UGH! I get so frustrated with computer troubles…..of course that means a lot more cooking gets done though, which is just fine with me. I hope you get it all fixed very soon.

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    • Glad that you both enjoy these recipes, Sarah, but I’m sorry to rea that your attempt to make Italian mozzarella didn’t go so well. It’s not an easy to cheese to master and I hope that your 2nd try is successful. Let me know if I can be of any help.
      All is fixed, though at one time, my phone cable, and DSL were all out. That wasn’t a particularly good morning, I must say. 🙂
      Good luck with the mozzarella and have a good weekend!

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    • Thank you. This really is quite an easy cobbler to make. Prepare the fruit, mix the batter, pour them into the baking dish with butter, and bake. It doesn’t get any easier and makes a great dessert, especially with ice cream. C’mon. Give it a try! 🙂

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  49. That looks amazing John! and what is life without a little magic 🙂
    I personally favor the biscuit topped cobblers but this seems like a dessert too good to miss and my daughter is madly in love with plums so if I can find some I will definetly try this soon

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    • Thanks, Sawsan. If you’ve got a great cobbler recipe that includes a biscuit topping, why not use this plum filling with your topping? Both you and your daughter will be happy. 🙂

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    • Thank you. It’s such a relief to have them all sorted out. The way you cook, Norma, you should have no problem with this recipe. It is very simple and you’ll love the results. Go for it!

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        • Thanks, Norma. All we’ll be getting from Sandy is some winds blowing down Lake Michigan, creating waves that hit 25 feet. It’s settling down now and even at its worst, it was nothing like what you folks back East endured. I hope those affected get their power back quickly.

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    • We are in total agreement. This recipe is special because of its simplicity and easy of preparation. With no biscuit to mess up, this cobbler is my favorite. Thanks for commenting.

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  52. I have been waiting since Wednesday to read this post. Definitely worth the wait. This looks so good John. I’ve made a peach cobbler using this method, but never a plum cobbler before. Mmmmm! I would love a big scoop of this in a bowl right about now. And I can’t tell you how many times I’ve made your spaghetti aglio e olio. It’s become a staple around here.

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    • Thank you so much, Kristy. The first time I made this was a number of years ago and peaches were the filling. Since then, I’ve used a variety of fruits and berries — and have enjoyed each one. A plum filling is particularly good because plums are so rarely used this way. Yet, they make a delicious cobbler. Since my biscuit-making skills often leave much to be desired, this recipe is tailor made for me.
      I’m so glad you guys enjoy the spaghetti aglio e olio recipe. It is such a simple dish to prepare yet everyone that tries it loves it. On those nights I don’t feel like cooking, I’ll enjoy a dish of this pasta far more times than I care to admit. 🙂

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  53. The cobbler looks so simple and delicious John! What I love about this recipe is that there’s not much mixing involved and it can be used with all kinds of fruits. Delicious!

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  54. When I saw your words, “Do you believe in Magic” I loved it….it was one of my favorite songs, way back when, sung by John Sebastian, which now I can’t stop humming! 🙂 I actually have an Italian plum tree, which sadly now is bare but with a recipe as “magical” as this one, I am going to go out and buy some, if I can still find them!!
    Oh, and that divine, pasta dish?? There is nothing in the world I love more than pasta…I mean food-wise! 🙂 I’ll be trying it your magical way!!

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    • Welcome, Chris! You’re so lucky to have a plum tree. If I did, I’d be making plum cobblers and jam as much as possible. It is such a tasty fruit, isn’t it? Spaghetti aglio e olio is really a great dish and so easy to prepare. You will be amazed and it will become a favorite. It really is that good. Please let me know what you think of it when you do make it. 🙂
      Thanks for the visit and for taking the time to comment.

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  55. So glad to have you back and I do hope you get your DSL back ASAP. Cable companies are notorious truth benders and personally have driven me nuts!

    This plum cobbler looks fantastic,bubbly and oozing goodness. I’ve made a similar rising cobbler and it is always quite extraordinary as it ends up on top.

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    • The DSL problems are gone now; I’ve upgraded to broadband. Yes, I’m living large! 🙂
      Ah, so you, too are a magician, eh, Geni? No matter what fruit is used for the filling, this cobbler is such a great little dessert. And if you’ve problems making biscuits like I do, it’s a life-saver.

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  56. Pingback: The post about the Rhubarb Crisp Recipe « Notes from Rumbly Cottage

  58. Pingback: John’s Magical Plum Cobbler « The Complete Cook Book

    • It’s not berry season yet but this cobbler sure is a good thing to bake once the berries arrive. I hope you give it a try, Cam, and like it as much as everyone does that I’ve made it for. It’s a crowd pleaser!

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  60. Pingback: Peach Cobbler | The Complete Cook Book

  61. I’m stashing this recipe away for berry season to make it’s grand arrival here in the southeast. Thank you for sharing…I’m sure this is a technique I can turn to over and over again (like when we start to see peaches in June).
    Allison

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    • I do the same thing every year. Serve it warm, in Summer, with a scoop of vanilla ice cream and it’s heaven.
      Thanks for taking the time to come back here and comment. I hope you enjoy the cobbler.

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  63. I’m glad you wrote. As I mentioned in my email, the size of the bowl makes little difference, so long as the ingredients are evenly divided. (I weight them.) There is a typo in the recipe, however, that would affect the outcome. It has been corrected and now lists 1 TBSP of baking powder, as it should have all along. I apologize for any inconvenience.

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  64. Pingback: Braised Goat in the Moorish Style | from the Bartolini kitchens

  66. We picked plums today…the magic is in the oven! Am excited, and my husband will be very happy with me!!! Thank you so much for this recipe. It is so easy. Btw…I used 1 tbs of baking powder, yessiree!

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    • Welcome,Donna! I’m glad you got some fresh plumbs and enjoyed this “magical” cobbler. It remains a favorite of mine and all those I serve. I let them watch me prepare it and then they think me some sort of wizard, getting the topping to rise like that. I tell them it’s magic but, truth be told, I’ve no idea what chemical properties are behind it. Somethings are better left unsaid. 🙂

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  71. I just used this recipe and it was amazing!!! Thanks!! I needed some new and sweet to make tonight for the hubby! He loves it!!!

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    • I am so glad that you both enjoyed the cobbler. It remains a favorite of mine and highpoint of summer.
      Thank you for taking the time to come back here and tell me about your experience. 🙂

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  72. Hi, This looks amazing. One question, how many servings can I get out of it? Enough for one generous serving each for 8 people?
    Thanks
    Anita

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    • Welcome, Anita! Although the photos are for a smaller dish, the recipe will fill a 9 X 13 inch (23 X 33 cm) baking dish. I think that would easily yield 8 servings.(I used smaller baking dishes in the photos because I live alone. I divvy up the batter and fruit filling between the smaller dishes and freeze those that aren’t needed right away.)
      Thanks for the visit. I hope you enjoy the cobbler.

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  74. The recipe calls for a 9 x 13 x 3 pan, but the photos show a deep bowl? I used a 4 qt casserole dish and it turned out lovely. I also thought cinnamon (used with restraint) complimented my damson plums quite nicely.

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    • You’re right, I use smaller bowls when cooking for myself alone. I freeze all but one and can have cobbler whether or not the plums are in season. Gotta try your cinnamon. Thanks for the suggestion.

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