Plum Cobbler

I’m tired…. like eyeballs hurt, huge bags under my eyes, “Ally, you look really tired” tired…

It’s never good when people call you out on it.

The last few weeks at work have been crazy. We’ve got a deadline today and it’s been balls to the walls insane.

But the one thing that always gets me through is a little baking session. Nothing relieves stress better than a little chopping, blending, mixing, and taste testing.

Cobbler is the perfect dessert to transition from summer to fall. It’s warm and comforting but still fresh with fruit of the season.

For this cobbler I used plums. A friend has a tree outside her house and brought me a big bag of them on Friday. I was so excited. Probably too excited for a bag of plums…

I’ve never baked a lot with plums, but really plums are never the star of the show…

It’s always peaches, nectarines, and cherries… well this one goes out to all the plums.

P.S. – Did you know that plum pudding doesn’t have any plums in it?!? I learned that on my google recipe search… so deceiving.

Anyways…. Plum Cobbler actually has plums in it! So start with plums cut into 1 inch pieces. I had smaller plums and just quartered them.

Once the plums are cut, add sugar and a little cornstarch and the filling is done!

While the fruit macerates, start on the biscuit topping. If we are all being honest, the point of a cobbler is the BISCUIT topping.

Start with corn meal, flour, sugar, baking powder, and candied ginger. Pulse together and add in the cubed butter.

FYI – This probably isn’t for the figure watching crowd… there is a lot of buttah (see above). Consequently, it is ridiculously delicious.

After pulsing in the butter, add milk and ta-da! the biscuit dough is ready.

I substituted almond milk for regular milk, as well as adding in some warm spices (cinammon and nutmeg).

Once the dough is ready, pour the plum filling into the baking dish and drop spoonfuls of the dough on top. Easy as that! A sprinkle of turbinado sugar really just sets it over the top.

I went with 4 smaller sized portions, plus a single serving just for me! Taste-testing required.

I love the bright fuschia color of the cooked plums.

The tartness combined with the crunchy sweetness of the biscuit is the most perfect combination.

I’ve got just what I need to get me through today. Now, if only I could find the time to get my fall decorations up…

Here’s How to Do It:

Plum Cobbler 

Slightly Adapted from Huffington Post


  • 4 pound(s) plums, cut into 1-inch cubes
  • 3/4 cup(s) sugar
  • 2 tablespoon(s) cornstarch
  • 2 cup(s) all-purpose flour
  • 1/2 cup(s) cornmeal
  • 3/4 cup(s) sugar
  • 2 tablespoon(s) minced candied ginger
  • 1 tablespoon(s) baking powder
  • 1 teaspoon(s) kosher salt
  • 2 stick(s) cold unsalted butter, cubed
  • 3/4 cup(s) almond milk (or regular milk)
  • 1/8 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • Turbinado sugar for sprinkling


  • Make the filling: In a bowl, toss the plums with the sugar and cornstarch and let stand for 10 minutes.
  • Make the dough: Preheat the oven to 375°. In a food processor, pulse the flour with the cornmeal, sugar, candied ginger, baking powder, salt, nutmeg, and cinnamon. Add the butter and pulse until crumbly. Add the milk and pulse until moistened.
  • Spread the filling into your chosen baking dish (this makes enough for a 9×13). I used 3 mini loafs, a 4X4, and a mini ramekin. Scoop mounds of dough over the filling and sprinkle lightly with turbinado sugar. Bake in the center of the oven for 50 minutes to an hour, until the fruit is bubbling and the topping is golden and crisp. I baked my smaller versions for about 40 minutes, you mainly just want to check on it when it gets close and you can start to really smell it.
  • Let cool briefly before serving warm.
  • Recommended serving suggestion: whip cream and/or ice cream would be perfect pairings.

Watermelon Mint Green Tea

Summer is gladly making it’s way into Fall, so here’s one last Summer post before the spice, crisp air, pumpkins, sweaters make their official comeback….

I love getting mail. Really anything in the mail. Even bills. Is that weird?

I think its the surprise and excitement of opening an envelope. Even if it means I owe Utility Billing Services a whopping $38.

Send me a package and it’s GAME OVER. I am thrilled.

So when I found out Joy the Baker was going to have a quarterly mailing of something awesome if you subscribed and paid the nominal $25 price tag, I couldn’t say no.

I found myself anxiously waiting the arrival of each new quarter. AND with the arrival of July, I received my “gift” from Joy.

The package included 3 of these awesome Takeya Swirl Shatterproof Tumblers and a yummy recipe for this watermelon green tea mint…

All it takes is a few simple ingredients including: honey, green tea mint leaves, water (for the tea), and watermelon juice. What’s even better is that only one ingredient requires any prep.

To get watermelon juice simply add cubed watermelon to a food processor or blender and blend until the chunks have turned into juice.

Strain through a fine mesh sieve and discard the pulp.

Feel free to substitute with any kind of juice including peach or mango nectar which would all be equally delicious and remove virtually all prep.

Now, usually I’m a HUGE fan of sweet except when it comes to beverages. I’ll take a cold beer over some fru-fru daquiri every any day of the week.

But this is just the right amount of sweet thanks to the honey and natural sugars in the watermelon. And Oh So refreshing on the last fleeting hot, no AC, summer days.

Here’s how to do it:

From Joy the Baker and Lost Crates! I didn’t really change anything from the original recipe.

Makes about 5 cups.

2 C. Watermelon Juice (or other juice/nectar)

3 Tbsp. Honey

2 Heaping Tbsp. Green Tea Mint

(If you don’t have green tea mint, I think you could easily subsitute with green tea bags and some spearmint leaves.)

4 C. Water

Bring the water to a boil and remove from heat. Place the tea bags in the water and steep for approximately 5 minutes. Then add in the honey and stir to combine. Stick in the fridge to cool.

Meanwhile (if you decide to make the watermelon juice yourself) take 3 cups or so of cubed watermelon and add to your food processor. Blend until it becomes a liquid. From there strain the juice through a fine mesh sieve and remove any excess pulp/seeds/etc.

After the tea is cooled, add the watermelon juice and serve on ice. Nice and cold!