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German Plum Cobbler with Traditional Streusel Topping

A close-up of a square slice of german plum cobbler bar with a thick, jammy filling and golden crumble topping.
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Make this German Plum Cobbler, which features tart plums topped with a buttery streusel crumb topping, similar to a traditional German Streuselkuchen.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar, plus 1/4 cup for plums
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg
  • 1/4 cup milk
  • 2 pounds fresh Italian prune plums (Zwetschgen), halved and pitted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees F. Grease and flour a 9-inch square baking dish.
  2. Prepare the cobbler base: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, baking powder, and salt.
  3. Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk the egg and milk together. Add this wet mixture to the dry ingredients and stir just until combined to form a soft dough. Do not overmix.
  5. Press the dough evenly into the bottom of the prepared baking dish.
  6. Prepare the plums: In a separate bowl, gently toss the halved and pitted plums with 1/4 cup granulated sugar, lemon juice, and 1/2 teaspoon cinnamon. Arrange the plums, cut-side up, over the dough layer in the baking dish.
  7. Prepare the streusel topping: In a small bowl, combine 1 cup flour, brown sugar, and 1/4 teaspoon cinnamon. Cut in the 1/4 cup cold butter until crumbly.
  8. Sprinkle the streusel topping evenly over the plums.
  9. Bake for 45 to 55 minutes, or until the topping is golden brown and the fruit is bubbly.
  10. Let the German Plum Cobbler cool on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • Use Italian prune plums (Zwetschgen) for the best flavor and texture, as they hold their shape well during baking.
  • For a richer flavor, substitute half of the all-purpose flour in the base with whole wheat flour.
  • Serve warm with vanilla ice cream or a dollop of fresh whipped cream for a classic pairing.

Nutrition

Find it online: https://cravybite.link/german-plum-cobbler-recipe/