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Fig and Plum Cobbler

Fig and Plum Cobbler

Fresh figs are a very easy fruit to work with because they need very little prep to use them and are naturally very sweet. This natural sweetness makes figs very tasty, but it also makes them pair well with other fruits, as the jammy flavor of the figs can enhance fruits of similar flavors and add sweetness to other fruits that don’t have much of their own. The plums that I paired figs with in this fruit cobbler fall into the former category, as the are nice and sweet on their own, but have a rich flavor that goes very well with the figs.

There are many ways to make a cobbler topping. My usual method is to make a biscuit-like topping similar to scone dough and dot it over the fruit, creating a “cobbled together” look. For this cobbler, I used a thinner batter that has more in common with a cake batter than a biscuit dough. The cobbler rises during baking into a soft, moist, vanilla-scented layer that really soaks up the juices from the fruit well.

You’ll note that I suggest adding some cinnamon to the filling as an option in the recipe. I prefer to leave the cinnamon out most of the time, but the cinnamon gives the cobbler just enough spice to make it taste like fall – which is a great thing to achieve if you live somewhere that it is already starting to get cold this time of year.

Fig and Plum Cobbler
1 lb fresh figs
4 medium-large black plums
1/4 cup sugar
1/2 tsp ground cinnamon (optional)
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup butter, melted and cooled
1 cup buttermilk
1 tsp vanilla extract

Preheat oven to 375F.
Cut the figs in halves and place in a large bowl. Quarter the figs if they are very large.
Cut the plums into eighths, removing the pits and leaving the skins on. Place into bowl with figs. Add sugar and cinnamon, if using, and toss gently with a spatula. Pour fruit into an 8×8-inch or 9×9-inch baking dish.
In a medium mixing bowl, whisk together flour, sugar, baking powder and salt. Stir in melted butter, buttermilk and vanilla extract. Mix only until no streaks of flour remain and batter is smooth.
Pour evenly over the top of the fruit; some fruit may still be visible around the batter.
Bake for 40-45 minutes, until cobbler topping is lightly browned.
Cool for at least 20 minutes before serving to allow the juice to thicken.

Serves 8.

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17 Comments
  • rachel
    September 14, 2009

    I love cobblers of any fruit…Fig is something I am yet to try.

  • Tory
    September 16, 2009

    Do the skins fall off when they cook or?

  • Xiaolu
    September 16, 2009

    That looks great! I love fresh figs but wish they were cheaper. Thanks for featuring my GF pumpkin cupcakes in your other post :).

  • S
    September 24, 2009

    Question – for the sugars, are they both white, brown, or one of each? I know that the two (1/4 & 1/2)are for different uses, but I just want to make sure I add the right things (sorry if it is basic & I should know.)

    Thanks,

  • Nicole
    September 24, 2009

    S – Good question. I used white for both, but you can use brown for either for a little variety

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    March 11, 2010

    Mouthwatering! Need to make some shopping)

  • Essay Writing
    April 10, 2010

    Bake for 40-45 minutes, until cobbler topping is lightly browned.

  • Research Paper
    April 12, 2010

    Cool for at least 20 minutes before serving to allow the juice to thicken.

  • Thesis Writing
    April 12, 2010

    Serves 8.

  • Freestyle Medela
    April 25, 2010

    Wow, got to say, you are impressive!

  • Essay Help
    April 30, 2010

    Looks so tasty… mmmmm
    thanks for a good post 🙂

  • Custom Essay
    April 30, 2010

    yeh, I liked the post as well, thanks a lot for sharing…:)

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  • crazy taxi
    May 13, 2010

    The picture looks very good. I went to the grocery store to create the same.

  • tomas
    September 24, 2013

    This looks amazing, thank you

  • […] don’t always peel fruits with thin, soft skins, such as peaches or plums, when I bake with them. This is because the skins usually become even more tender during baking, so you never notice them […]

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    October 3, 2009

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