Plum and Ginger Cobbler Recipe

A dessert worthy of ripe, late-season plums.

Updated March 05, 2025

A large serving of plum and ginger cobbler plopped unto a white plate. — Serious Eats / Max Falkowitz

If there's a more noble application for the last of the season's plums than cobbler, I don't know what is. It's a perfect fruit delivery system, and the application of heat and sugar can hide any imperfections from less-than-perfect specimens.

When cooked, fruit gains depth and richness, but loses some of its brighter notes. Spices are the perfect way to replace that spark. I went with the trio of ginger, cardamom, and star anise, a potent combination of deep flavors and aromatic lightness. Raw sugar rounds out the fruit base, bringing a more complex sweetness that perfectly compliments the star anise. If you need to swap in white sugar, keep in mind the crystals are much finer, so start with a 1/2 cup and add more if needed.

What is Star Anise?

Recipe Details

Plum and Ginger Cobbler Recipe

Prep 15 mins

Cook 40 mins

Cooling Time 30 mins

Total 85 mins

Serves 8 servings

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Ingredients

For the Fruit Base:

2 pounds ripe plums (about 6 medium), sliced into eighths
1 1/2 tablespoons minced fresh ginger
2 tablespoons cornstarch
3/4 cup turbinado (raw) sugar
1 teaspoon kosher salt
5 star anise petals
5 pods cardamom pods, lightly crushed

For the Biscuit Topping:

1 1/2 cups (7 1/2 ounces) all purpose flour
1 teaspoon kosher salt
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) butter, cut into small cubes and chilled
Up to 1/2 cup plus 2 tablespoons chilled buttermilk

Directions

Adjust oven rack to middle position and preheat oven to 425°F (220°C). Toss plums and ginger with cornstarch in a large bowl till well combined. Dump into 10-inch cast iron or non-stick skillet with sugar, salt, anise, and cardamom. Add 1/4 cup water and place over medium heat until simmering. Reduce heat to maintain slow simmer and cook until you can draw lines in the bottom of the pan with a spoon, about 15 minutes. Remove the star anise and cardamom pods and discard.
Whisk together flour, salt, sugar, baking powder, and baking soda in large bowl. Add the butter, rubbing it into the flour by squeezing into long, flat pieces between your fingertips and thumb. When the mixture looks mealy, add 1/2 cup of buttermilk and stir together with your hands until mixture clumps together into cohesive mass when pressed. If necessary, incorporate up to 2 tablespoons more buttermilk. Be careful not to overknead dough.
Form two-tablespoon balls with a portion scoop or large spoon and place on top of fruit. Leave 1/2 inch of space between the dough balls. Transfer skillet to oven and bake until biscuits have browned slightly and interiors aren't gooey when poked with a knife, 12 to 15 minutes. Let the cobbler rest for at least 30 minutes for the fruit base to set before serving.

This Recipe Appears In

Spice Hunting: Star Anise

Nutrition Facts (per serving)
651	Calories
47g	Fat
57g	Carbs
5g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	651
% Daily Value*
Total Fat 47g	60%
Saturated Fat 29g	146%
Cholesterol 122mg	41%
Sodium 916mg	40%
Total Carbohydrate 57g	21%
Dietary Fiber 2g	9%
Total Sugars 32g
Protein 5g
Vitamin C 11mg	55%
Calcium 117mg	9%
Iron 2mg	9%
Potassium 262mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.