Plum Cobbler

4 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 176.2
  • Total Fat: 5.8 g
  • Cholesterol: 14.6 mg
  • Sodium: 102.9 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.3 g

View full nutritional breakdown of Plum Cobbler calories by ingredient

Number of Servings: 16


    6 c fresh plums, pitted and sliced
    1/2 c sugar
    3/4 tsp cinnamon
    3/4 tsp ground ginger
    1 tsp vanilla
    1/2 c butter
    1 c milk
    1 1/4 c flour
    1 c sugar
    2 tsp baking powder


Preheat oven to 350. Mix together all filling ingredients and set aside.

Melt butter in 9x13 inch baking dish. In another bowl, make the batter. Stir together the flour, sugar, and baking powder. Stir in the milk. Mix until lightly blended. Spoon mixture over melted butter. Do not stir (this allows crunchy edges to form).

Pour fruit filling over batter. Bake 45 minutes. As it cooks the batter will ooze up and around the fruit creating a moist golden crust.

Number of Servings: 16

Recipe submitted by SparkPeople user 2SACHSE.

Member Ratings For This Recipe

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    Very Good
    2 of 2 people found this review helpful
    Easy to prepare, and yummy to eat! A good mix of sweet and tart. Just as good days later, as though it was the first bite; whether eaten hot or cold. Thanks for sharing this recipe with us, and I'm glad we took the chance. - 10/8/08

  • no profile photo

    1 of 1 people found this review helpful
    This was good, but quite indulgent & I'm not sure if it was worth the indulgence.... Maybe next time I'd try to "healthify" it. Anyhow, I made it as written, but I added a little more cinnamon. - 9/20/09

  • no profile photo

    Very Good
    Easy and delicious! - 6/1/21

  • no profile photo

    My whole family LOVED this one! Instead of using all sugar, I used half Splenda/half sugar (for both the filling and the batter), and it was awesome! I'll definitely make this one again. It's perfect for summer! - 7/25/13

  • no profile photo

    Made this tonight... had to use up some very ripe plums. - 3/15/10