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Vegan Fresh Plum Cobbler

Published by

Ava Tierney

on

The best vegan cobbler topped with an oat crumble and ice-cream

JUMP TO: recipe – notes – instructions – history – tips

The most beautiful dessert you ever did see! This cobbler is quite special because it has a crunchy oat crumble on top, as well as the classic fluffy biscuit cobbler topping. This is made with super ripe plums, soaked in a spiced fruity syrup. I guess you can say the vanilla ice-cream is optional, but it is very much recommended!

The UK has only just started getting its summer, and I know we are all waiting for a cosy autumn, so lets warm our hearts with this addictive summer/autumn dessert. This is a MUST TRY recipe this autumn (pretty much a late summer here in England) don’t let the season pass by without giving it a go! Trust me, you will fall in love with this plum cobbler.

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Equipment and Ingredient Notes

Equipment needed:

  • Skillet / deep frying pan
  • Small mixing bowl
  • Whisk
  • Wooden spoon / spatula
  • Measuring cups / kitchen scales
  • Batter / cookie scooper

Ingredients needed:

  • Plums – make sure to use fresh, ripe plums. If they are not fully ripe, the cobbler may be tart!
  • Brown sugar – this will give the cobbler a nice caramel flavour. To make your own brown sugar, combine 1tbsp treacle (molasses) per 1 cup white sugar.
  • White sugar – I use caster sugar, but granulated will work too.
  • Cinnamon – this will give the plums a warming flavour.
  • Vanilla – use a good quality vanilla extract or paste for the best experience!!
  • Cornflour – this will help thicken the plum syrup.
  • Maple syrup – use pure maple syrup to get the best flavour.
  • Flour – use plain flour, not self raising.
  • Baking powder – this will allow the biscuit topping to become fluffy and light.
  • Salt – this will enhance the flavour.
  • Vegan butter – make sure it is cold, preferably use stick butter but either will work.
  • Vegan milk – I use oat, but coconut, soya, cashew, or other plant milks should work.
  • Oats – preferably use large steel cut oats.

Step-by-step Instructions

  • FOR THE PLUMS
  • To a skillet or deep frying pan, add your sliced plums, brown sugar, white sugar, cinnamon, maple syrup, cornflour and vanilla.
  • Mix with a wooden spoon until a syrup like texture.
  • Set aside and make the toppings.
  • FOR THE BISCUIT TOPPING
  • To a small mixing bowl, add the flour, sugar, baking powder and salt.
  • Whisk to combine.
  • Then add your cold vegan butter.
  • With a fork, crumble the butter into the flour mixture (as you would shortbread).
  • Add the vegan milk and whisk until a thick cake batter consistency.
  • Set aside and make the crumble
  • FOR THE OAT CRUMBLE
  • To a bowl, add the flour, oats and brown sugar. combine with a fork.
  • Add the vegan butter, and crumble together.
  • ASSEMBLE
  • Scoop the biscuit topping batter randomly across the plums, leaving gaps for them to spread.
  • Sprinkle on the oat crumble and demerara sugar.
  • BAKING
  • Place the skillet into the middle shelf of a 180c/160c pre-heated oven.
  • Bake for 45 minutes until the top is golden and crispy.
  • Enjoy while hot with vegan vanilla ice-cream!

The History of Cobbler

Cobbler first originated in British American colonies. Sources state that it dates back before the 1850s. The earliest known recipe was published in 1881, in a cookbook called “What Mrs. Fisher Knows About Old Southern Cooking.” English settlers were unable to make traditional puddings with their limited ingredients, so they turned to stewed fruits topped with a formation of dough, such as dumplings or scone batter.

The name “Cobbler” is used because of its cobbled texture, which is a result of spooning the batter unevenly across the fruits, allowing the filling to spread above. Cobbler is thought to have been an improvisation of the beloved pie, resulting in (my opinion) an even tastier dessert!

Cobblers were originally cooked in Dutch ovens over open flames. Now, cobbler is most eaten in Southern America, the most popular choice being peach cobbler. I prefer plum, but it is not the most popular variation.

Tips and Tricks

  • Measuring ingredients – It is very important to measure your ingredients precisely, so the recipe works as it is supposed to. When using measuring cups, I suggest spooning the dry ingredients into the cup, then with the back of a butter knife, smooth the top. This will make sure you have the right amount of ingredients. 
  • Overmixing the batter – Try your best NOT to overmix the batter because this will overwork the gluten resulting in a dense, slightly chewy biscuit. It will also cause your biscuit topping to be less fluffy and not rise as well as it should. Make sure to avoid this mistake!
  • Correct plums – Make sure to use ripe plums! They should be nicely coloured and squish with the poke of a finger. If they are not ripe enough, the cobbler may be tart.

Fun Facts

  • Plums are grown in every continent, except Antarctica!
  • They are the second most cultivated fruit in the world.
  • Plums are called prunes when dried.
  • They have been cultivated for thousands of years.
  • Plums belong to the rose family!
  • The scientific name for plum trees is “Prunes Domestica”.

Vegan Autumn Fresh Plum Cobbler

Prep time: 20 mins       Serves: 9       Cook time: 45 mins

  • PLUM FILLING
  • 8 large plums – ripe
  • 1/3 cup brown sugar – packed
  • 1/4 cup caster sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3 tbsp cornflour
  • 2 tbsp maple syrup
  • BISCUIT TOPPING
  • 1 cup plain flour
  • 1/3 cup caster sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 tsp vegan butter – cold + cubed
  • 1/3 cup vegan milk
  • OAT CRUMBLE
  • 1/2 cup plain flour
  • 1/2 cup oats – steel cut
  • 3 tbsp vegan butter – cold
  • 1/4 cup brown sugar
  • Demerara sugar to top
  • PLUM FILLING
  • Pre-heat your oven to 180c / 160c fan oven.
  • To a skillet or deep frying pan, add sliced plums, brown sugar, white sugar, cinnamon, vanilla, cornflour and maple syrup.
  • Mix until combined and the plum juices start to release.
  • Set the skillet aside and make the toppings.
  • BISCUIT TOPPING
  • To a small mixing bowl, add the plain flour, sugar, baking powder and salt.
  • Whisk until fully combined.
  • Add the vegan butter and crumble together with a fork.
  • Add the milk and whisk until just combined.
  • Scoop unevenly onto the plums.
  • OAT CRUMBLE
  • To another bowl, add the oats, flour and brown sugar.
  • Mix with a fork until combined.
  • Add the vegan butter and crumble together.
  • Add onto the plums and biscuit topping.
  • Add some demerara sugar to top off.
  • Bake for 45 minutes or until golden and crispy on the top.
  • Enjoy while hot with vegan vanilla ice-cream!

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