Mother’s Day Breakfast Cobbler

Mother’s Day Breakfast Cobbler


Don’t be afraid to make this fruit dessert for Mother’s Day breakfast.  Serve it with a scoop of plain yogurt on the top.  Everyone loves this breakfast treat. 



1 Cup Unbleached Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1 1/4 Teaspoons Ground Cinnamon

4 Tablespoons Chilled Unsalted Butter

1/4 Cup Room Temperature Honey

1/2 Cup Milk

1 Pound Ripe Plums (Split In Half & Pitted)

3 Tablespoons Light Brown Sugar

3 Tablespoons Wheat Germ

Plain Yogurt For Serving


Preheat your oven to 375° F.  Lightly butter and flour a medium size glass baking dish.  Whisk together the flour, baking powder, salt and 1 teaspoon of the cinnamon in a large size bowl.  Using a hand held pastry blender or two forks cut 3 tablespoons of the butter into the mixture until it is all crumbly.  In a small size bowl whisk together the honey and milk.  Add all at once to the dry ingredients.  Stir to combine all of the dry ingredients.  The spread the batter into the prepared baking pan.  Using a knife score an X through the skin of each plum half.  Arrange the plums skin side up in a single layer over the batter.  Mix the brown sugar, wheat germ and remaining 1/4 teaspoon cinnamon in a small bowl.  Cut in the remaining 1 tablespoon butter to form a cumbly topping.  Sprinkle the topping over the plums.  Bake for 30 minutes until the center of the cobbler is set and the topping is nicely browned.  Remove the cobbler from the oven and cool in the pan for 10 minutes.  Slice into wedges and serve topped with plain yogurt.  Serves 4



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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