Peach and Plum Fruit Cobbler Recipe

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

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Peach and Plum Fruit Cobbler Recipe

Peach and Plum Fruit Cobbler is a perfect combination for an easy summer dessert. Making this even easier, the biscuit for this treat is a cream biscuit that requires no cutting in of butter or rolling out.

Prep Time35

Cook Time45

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Fruit cobbler, Peach and Plum Cobbler

Servings: servings

Calories: 342kcal

Author: Helen S. Fletcher

Equipment

8x8x2 inch oven proof dish
Mixer

Ingredients

Fruit Filling

1 ¼ pounds peaches (570 grams)
1 ¼ pounds plums, black or red (570 grams)
½ to ¾ cup granulated sugar (100 to 150 grams)
4 tablespoons all-purpose flour ( 35 grams)
1 tablespoon white balsamic vinegar
1 teaspoon vanilla extract
1 teaspoon almond extract

Cream Biscuit Topping

1 ⅔ cup cake flour (210 grams)
3 tablespoons granulated sugar
2 teaspoons baking powder
¾ teaspoon salt
1 cup heavy cream
1 egg, optional
sanding sugar as needed

Instructions

Fruit Filling

Preheat the oven to 350°F. Lightly spray an 8x8x2" oven proof dish with a non-stick baking release. Set aside.
The fruit should be ripe with some give to it but not soft. If it is really ripe and soft, it can become mushy when baked.
Wash the plums. Cut them in half on the diagonal. Twist them to open them and remove the seed. This is easiest done with a serrated spoon. Just go around the seed and lift it out.
Turn the plums cut side down and cut into about ¼" slices. Cross cut them in half to make them easier to eat. Place in a large bowl.
To skin the peaches without peeling, bring a medium size pot of water to a rolling boil. Add the peaches. Boil for 1to 3 minutes depending upon how ripe the peaches are. The skins should slip off easily. Test one and if the skin is not coming off cleanly, boil a bit longer. Remove them from the water and run under cold water. Remove the skins.
Cut the peaches on their equators and pull apart. Remove the seed. Turn cut side down and cut into about ¼" slices. Cross cut as above. Place in the bowl with the plums. Mix them.
Add the granulated sugar, flour, balsamic vinegar, vanilla and almond extracts. Stir well to make sure all the fruit is covered. Set aside while preparing the biscuits.

Cream Biscuits

Place the cake flour, sugar, baking powder, and salt in the bowl of a mixer. Whisk together to combine.
With the paddle attached, turn the mixer to medium low and pour the cream in while the machine is running. The dough should be soft and a bit sticky.
Using a #20 disher/scooper or a scant ¼ cup measure, drop 9 biscuits to cover the top with a bit of room between them. Press the down slightly to flatten them a little.
If using the egg wash, beat the egg to combine the white and the yolk. Brush the tops of the biscuits with the egg wash and sprinkle with sanding sugar.
If omitting the egg (I did), simply sprinkle the tops of the biscuits with sanding sugar.
Place the cobbler on a parchment lined half sheet to make it easier to get in and out of the oven.
Bake for 40 to 45 minutes until the fruit is soft and bubbly and the biscuits are lightly browned. If they get too brown, tent them with foil.
Serve warm with half and half or ice cream.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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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.
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.
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.
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.
While ice cream is the normal accompaniment, cold half and half is better!

Nutrition