Old Fashioned Winter-Spiced Plum Cobbler Recipe 

Plums are in-season in late summer, but they can also be eaten in winter. This ginger-and-allspice winter-spiced plum cobbler recipe from Jessica Morone proves that plums are suitable for cold-weather desserts.

2 (15-ounce) cans purple plums, drained and pits removed ¼ cup brown sugar 1 tablespoon corn starch ¼ teaspoon ground ginger ¼ teaspoon ground allspice ¼ teaspoon salt


1 ½ cups all-purpose flour ½ cup granulated sugar 1 ½ teaspoons baking powder ½ teaspoon kosher salt ½ cup (1 stick) unsalted butter, cold and cubed ½ cup whole milk ½ tablespoon raw sugar


Heat the oven to 375 F. Plums, brown sugar, corn starch, ginger, allspice, and salt should be gently mixed in a medium bowl. 

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Spoon mixture into 9- or 10-inch cast iron skillet. Set aside. Mix flour, sugar, baking powder, and salt in a food processor. 

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Occasionally pulse to mix. Pulse cold butter in food processor until coarse sand-like. 

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Pulse milk in food processor until just combined. Drop dough on plum mixture with spoon or cookie scoop. 

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Sprinkle raw sugar on dough.Bake until the top is golden and the filling is bubbly in the preheated oven for 35–40 minutes.

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All you peach cobbler purists can enjoy this winter-spiced recipe without plums.

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 Surprise, changing the lead act is the easiest way to change things up. If desired, serve warm with ice cream.

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Lobster And Mascarpone Ravioli Recipe 

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