Ginger Spiced Plum Cobbler

6 servings · 25 minutes preparation · 40 minutes cooking · 20 minutes cooling, chilling or resting

Ingredients

• 5 g (1 tsp) unsalted butter, softened, for greasing
• 900 g (2 lbs) firm-ripe black or red plums, pitted and sliced into 1/2-inch wedges
• 15 g (1 tbsp) fresh ginger root, peeled and finely minced
• 2 g (1/2 tsp) ground ginger
• 1 g (1/4 tsp) ground cinnamon
• 100 g (1/2 cup) granulated sugar
• 20 g (2 tbsp) cornstarch
• 15 ml (1 tbsp) fresh lemon juice
• 200 g (1 1/2 cups) all-purpose flour
• 50 g (1/4 cup) light brown sugar
• 7 g (1 1/2 tsp) baking powder
• 2 g (1/2 tsp) fine sea salt
• 85 g (6 tbsp) cold unsalted butter, cut into 1/2-inch cubes
• 160 ml (2/3 cup) cold whole milk
• 1 tsp alcohol-free vanilla extract
• 15 ml (1 tbsp) whole milk, for brushing biscuit dough
• 15 g (1 tbsp) turbinado coarse sugar, for topping

Step-by-step instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 2-quart (roughly 8x11-inch or 9-inch deep round) ceramic or glass baking dish with 5 g of unsalted butter.
2. In a large bowl, toss 900 g of sliced plums with 15 g of minced fresh ginger, 2 g of ground ginger, 1 g of ground cinnamon, 100 g of granulated sugar, 20 g of cornstarch, and 15 ml of fresh lemon juice until the fruit is evenly coated, then transfer the mixture into the prepared baking dish and spread into an even layer.
3. In a separate medium bowl, whisk together 200 g of all-purpose flour, 50 g of light brown sugar, 7 g of baking powder, and 2 g of fine sea salt.
4. Add 85 g of cold cubed butter to the dry ingredients; use a pastry blender or your fingertips to work the butter rapidly into the flour until the mixture resembles coarse meal with pea-sized butter bits remaining.
5. Stir together 160 ml of cold whole milk and 1 tsp of alcohol-free vanilla extract, pour into the flour mixture, and stir with a fork just until a sticky, shaggy dough forms without overworking.
6. Divide the dough into six equal mounds using two spoons or a cookie scoop, and drop them gently across the surface of the plum filling, leaving small gaps between the dough mounds for steam release.
7. Brush the tops of the dough mounds lightly with 15 ml of whole milk and sprinkle evenly with 15 g of coarse turbinado sugar for crunch.
8. Bake in the preheated oven for 38 to 40 minutes, until the plum juices are bubbling vigorously throughout the center and the biscuit tops are puffed, firm, and golden brown.
9. Remove from the oven and allow the cobbler to rest on a wire rack for 20 minutes before serving, allowing the spiced fruit juices to thicken properly.

Kitchen notes

Do not skip the combination of fresh and ground ginger. Fresh ginger provides bright, peppery heat that cuts through the natural tartness of the plum skins, while ground ginger offers an earthy, warming aromatic base. When assembling the drop biscuits, keep the butter cold until the moment it touches the flour. Those small pea-sized pieces release steam during baking, ensuring your cobbler pillows rise high with tender, flaky crumb textures rather than turning gummy against the juicy fruit.

Storage & make-ahead

Store leftover cobbler refrigerated promptly within 2 hours. Cover the dish tightly with foil or transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm individual portions in an oven preheated to 350°F (175°C) for 12 to 15 minutes until the biscuit is crisp and the fruit registers 165°F (74°C). Avoid microwaving if you want to preserve the biscuit's crisp crust.