The Olympia Kitchen

Fruit cobbler recipe

This one contains plums, but it's also good for berries and peaches


In late summer, our neighbor offered us beautiful Italian plums from his small grove of five trees. This year provided a huge crop. I made plum cakes, plum jam, dried plums and froze two large bags of cleaned, pitted and halved plums.

Recently, as the days got colder, I began to think about cobbler. Warm and delicious  fruit cobbler is one of our favorite desserts. I found my frozen plums, and decided to use them in a cobbler. I make an easy recipe that can use fresh or frozen blackberries, plums, peaches or strawberries.  

Fruit Cobbler Recipe 

(serves 8-10)

2 1/2 Cups fresh or frozen fruit. (Thaw and drain if frozen.)
1 Cup sugar
1 Cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 Tablespoon corn starch
3 Tablespoons water
1 Cup buttermilk
1/2 cup butter, melted

(Please see printable .PDF file attached to this story.)

Butter a regular baking pan and preheat the oven to 375 degrees.

Clean, cut and pit your fruit. Place it in a large bowl. I peel peaches but leave the skin on the plums. Berries do not need to be cut. If your fruit is frozen, allow it to thaw.

Add one cup of sugar to the fruit and stir it. This will produce a fruit syrup within 10 to 20 minutes. Mix cornstarch with water and add it to the fruit. Place the fruit mixture in the prepared baking pan.

In a separate bowl, combine flour, baking powder, salt and nutmeg. Once combined, add buttermilk. Stir in melted butter until blended, and a soft dough forms. Then gently cover the fruit with the dough.

Bake at 375 degrees for about one hour, until the cobbler crust turns light golden brown.  Serve warm with vanilla ice cream.


Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at


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  • GinnyAnn

    If you can't find buttermilk, use regular milk minus one teaspoon. Add one teaspoon of vinegar and let it sit for a few minutes to turn sour.

    Wednesday, December 20, 2023 Report this