Plums aren't usually the first fruit people think about when they think about cobbler. But this time of year, when they are ripening on the trees, I remember all the bowls of plums we picked from the trees in our yard when I was growing up. My dad loved fresh fruit. He planted a mini orchard in our front yard and a matching one along the edges of the garden in the back. Cherries, peaches, plums, and the lone apple tree that was there when we moved in. We won't even mention all the grape vines he added to that yard. Let's just say we were juicing, canning, and processing fruit from June through November most years.
I love fresh plums. My favorites are the Italian prunes. Yep. The ones they dry and sell as old people digestive aids. Fresh, they are sweet and juicy. The pits pop right out. Best of all, they are compact in size but not in flavor.
I got my hands on a box of Italian prunes. A big pile of them are now jam - lovely deep red-purple jam. And another pile are now Plum Cobbler. I can't wait to dig in.
2-3 quarts of freestone plums
1 c. sugar
2 T. instant tapioca
2 c. oatmeal
1 c. brown sugar
1/2 c. butter, melted
Wash the plums. Cut them in half and remove the pits. Roughly chop the halved plums. You should end up with about 6-8 c. of chopped plums.
Add sugar and tapioca to plums. Toss until well coated. Dump into a greased cake pan. Spread evenly across the pan. Set aside.
Mix oatmeal, brown sugar, and butter. (I usually use the bowl I just mixed the plum stuff in. One less dish to wash.) Spread oatmeal mix over the top of the plums.
Bake at 325°F for 45-55 minutes, until plums are soft and juice is bubbling.
Let cool at least one hour before serving to allow the tapioca to thicken the juices. Or serve hot with plenty of vanilla ice cream.