Sugarplum Cobbler

I never ate a sugar plum before this weekend, but when I saw them at the Greenmarket on Friday I decided to be brave and try something new instead of going with something I knew I loved, like blueberries. I like plums, after all, and sugar plums seemed to me like they were just cute, sweet plums.

Well, that’s basically what they are, but I didn’t finish the whole basket and after sitting on the counter ripening (I probably should have stored them in the fridge) they became rather mushy. So I decided to turn them into a cobbler and whipped up an easy biscuit recipe to spread on top.

Biscuit-Topped Sugarplum Cobbler


For the filling:

  • about 15 sugarplums
  • 3 tablespoons of sugar (I used demerara)
  • 1/2 tablespoon of cinnamon
  • a few shavings of fresh nutmeg

For the biscuit topping (half of the basic biscuit recipe from Baking)

  • 1 cup of flour
  • 1/2 tablespoon of baking powder
  • 1 teaspoon of sugar
  • 1/4 teaspoon of salt
  • 3 tablespoons of cold, unsalted butter, cut into 6 pieces
  • 1/3 cup milk


  1. Cut the sugarplums in half and remove the pit. line them up on the bottom of a pie-rex (is that what the pie shaped Pyrex is called? Because it totally should be!).
  2. Sprinkle the sugar, cinnamon and nutmeg on top of the sugarplums
  3. Mix all of the biscuit ingredients together except for the butter and milk.
  4. Add the butter and mix in with your fingers, then add the milk and form a dough.
  5. Spread the biscuit dough over the top of the fruit. It doesn’t have to be even!
  6. Bake at 425 for 12-15 minutes

3 responses to “Sugarplum Cobbler

  1. Looks wonderful. As a true southerner I love cobblers. I once picked some fresh wild blueberry, blackberries and made 2 different cobblers. I think my favorite is peach. I sure would like to try the sugar plum cobbler.

  2. On your recipe for Sugarplum Cobbler — in order to make it pareve can margarine be substituted for butter and non-dairy creamer or rice milk be substituted for the milk?

    • Hi, Elaine!
      We suggest using Earth Balance (or another non-hydrogenated butter substitute) and rice milk in order to make this pareve – the consistency of the biscuits will be a little crumblier, but it won’t be too hard to work with and will still taste great. Let us know how it turns out!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s