Peach and Plum Fruit Cobbler Recipe

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Peach and Plum Fruit Cobbler is a perfect combination for an easy summer dessert. The fresh fruit is at its peak during the summer months and after prepping the fruit, the rest goes together in a matter of minutes. Making this even easier, the biscuit for this treat is a cream biscuit that requires no cutting in of butter or rolling out.

This photo for the Peach and Plum Cobbler shows the fruit in a bowl with a biscuit on top swimming in cream.

The fruit should be just ripe for flavor but not overly ripe as it will be baked. After preparing the fruit the rest goes together in a matter of minutes. It doesn't get any easier than this. While ice cream is the traditional accompaniment, I suggest you try cold half and half on the warm cobbler.

For more fruit desserts perfect for summer I'd like to suggest the Simple Strawberry Rhubarb Crisp, the Caramelized Peach Tart with Brown Sugar Crumble, Chocolate Raspberry Curd Tart, or the Meringue Shells filled with Fresh Fruit.

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Crisp vs. Cobbler: What’s the Difference?
Recipe Ingredients
Key Ingredients
Step by Step instructions
REcipe FAQ's
Expert Tips
Perfectly Wonderful Fruit Desserts
Peach and Plum Fruit Cobbler Recipe

Crisp vs. Cobbler: What’s the Difference?

Crisp

The crisp has a crumbly mixture of butter, flour, sugar sometimes nuts and oats. It's crunchy and crisp on top with soft, juicy fruit underneath. Almost any fruit can be used including apples, berries, peaches, and rhubarb.

Cobbler

The topping for a cobbler traditionally has a biscuit topping that is dropped on top before baking. Depending upon where you are in the country, a cakey top may also be used. Both have a soft texture with a golden crust. While peaches are a classic fruit to be used, berries, cherries, apples and mixed fruits work well also.

Easy way to Remember

Crisp = crunchy crumb topping.
Cobbler = biscuit or cakey topping

Recipe Ingredients

Fruit Filling

FRONT ROW: White Balsamic Vinegar, almond extract, vanilla extract

MIDDLE ROW: Granulated sugar, all-purpose flour

BACK ROW: Peaches, plums

Cream Biscuit topping

Ingredients for the cream biscuits are cake flour, baking powder, salt, sugar, heavy cream.

FRONT ROW: Baking power, salt, granulated sugar, egg

BACK ROW: Sanding sugar, cake flour, heavy cream

Key Ingredients

White Balsamic Vinegar is used for its sharpness. Over the years I have preferred to use balsamic vinegars in my fruit preparations as opposed to the usual lemon juice which isn't as strong. I don't like to use the regular balsamic as it dulls the look of the fruit.
Cake flour is important for the soft texture of this biscuit.
Sanding sugar is a coarse, finishing sugar for the top of the biscuits
Heavy cream replaces the butter most often used in biscuits. Since butter is made from cream it is an easy swap that makes the biscuits really easy to make since there is no cutting in of butter or, in this case, rolling out.
The egg is an optional finish for the top of the biscuits.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step instructions

The first collage for the Peach and Plum Fruit Cobbler shows a plum cut with the seed, without the seed and a serrated spoon, the plum cut in half and then slicdd into pieces.

Step 1. Cut the peach in half along its equator and twist to separate it. The pit will be on one side. Step 2. The easiest way to remove the pits is to use a serrated spoon and go around the put and lift it out. Step 3. Turn the plum cut side down. Step 4. Slice the plum in about ¼" slices and then cross cut them to make it easier to eat.

This collage shows the peaches in boiling water, the skin being pulled off, the peach being sliced on the equator and pulled open.

Step 5. Bring a large pot of water to a boil and immerse the peaches in it for several minutes until the skins loosen. The riper the peach the faster the skin releases. Step 6. Test a peach to see if the skin has loosened. If they have, remove them from the boiling water and run cold water over them. Start at the stem end and just pull the skin off. Step 7. Cut the peach along the equator. Step 8. Pull the peach apart and remove the stone. See my post All About Peaches.

This collage shows the fruit cut in a large bowl, the flour, sugar, vanilla and almond extracts and white balsamic vinegar on top of the fruit, then mixed together and the 8x8 inch glass dish.

Step 9. After the fruit is sliced, cross cut into smaller pieces for easier eating. Step 10. Add the flour, sugar, vanilla and almond extracts and white balsamic vinegar. Step 11. Stir in to completely combine. Set aside. Step 12. Lightly spray an 8x8x2 inch oven proof dish with a non-stick baking release. Set aside.

The biscuit top collage shows the cake flour, baking powder, salt and sugar in the bowl of a mixer, then whisked together, the cream being poured in and the final dough.

Step 13.Place the cake flour, sugar, baking powder and salt in the bowl of a mixer. Step 14. Whisk together to mix. Step 15. With the machine on medium low, pour in the cream. Step 15. Raise the speed to medium to medium high and beat until the dough comes together. The dough should be soft and slightly sticky. If it is not, add a tablespoon more of cream.

The last collage shows the fruit in the 8x8 inch pan, the biscuits dropped on top of the filling, the dish put in a half sheet pan and the baked cobbler.

Step 17. Pour the prepared fruit into the baking dish. Step 18. Drop the biscuits on top of the fruit. I used a #20 disher/scooper to do this. Alternatively, a scant ¼ cup works also. Flatten the biscuits slightly. Sprinkle with sanding sugar. Step 19. For safety and ease of movement in and out of the oven, place the filled dish in a parchment lined sheet pan. Step 20. Bake as directed. Cool on a wire rack until warm. Serve with half and half or ice cream if desired or eat it plain.

REcipe FAQ's

Do the peaches need to be peeled?

While there has been a move to not peel the peaches, i disagree. Leaving the skins on peaches makes them more rubbery than other fruits like the plums. I believe in speeding up recipes but some steps are necessary for the best outcome.

How ripe should the fruit be for the cobbler?

Because the fruit will be cooked, the fruit should be ripe but semi-firm. That will allow the fruit to stay intact when baked without becoming mushy for both looks and taste. Really ripe fruit has a tendency to get mushy.

Can cobblers be made with other fruit?

It sure can. Almost any fruit or combination goes for this easy dessert - mixed berries, strawberry-rhubarb, peaches, cherries are all good.

Expert Tips

Use cake flour for the most tender biscuits. It's low protein count keeps the gluten from being active. All-purpose can be subbed but the texture won't be as good.
Heavy cream has more fat than whipping cream and is used for the best outcome. Since butter is basically overwhipped cream it just makes an easier biscuit.
Between the cake flour and cream it is hard to over mix these biscuits.
By adding a bit more cream and making the dough softer, the biscuits can be just dropped on top of the filling with no need to roll and cut them.
I like to use balsamic vinegar instead of lemon juice in many of my fruit recipes because it has a sharper taste and goes well with fruit. Balsamic vinegar is not as sharp as white or cider vinegar but sharper than lemon juice.
While ice cream is the normal accompaniment, cold half and half is better!

This photo of the Peach and Plum Cobbler shows the dessert in a yellow rimmed bowl swimming in half and half.

Perfectly Wonderful Fruit Desserts

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Peach and Plum Fruit Cobbler Recipe