New Fruit – Lemon Plum & Stone Fruit Cobbler

The other day I was delighted to spy a brand new-to-me fruit in my local grocery store, a Lemon Plum!

Wikipedia says:  lemon plum is a rare fruit imported from Chile, it resembles the taste of a plum, and is very sweet and juicy. They have a similar shape to a lemon and when unripe they have a bright yellow color. As they ripen, their color changes from yellow to a golden orange and then finally to a dark sunset reddish purple when ripe. They have a slightly floral, very fragrant smell. Their peak availability in the United States is very short and is typically within the month of February. 

They were nested there amongst a small selection of other stone fruits.  I was drawn to their rounded tear drop shape and gorgeous color palate.  They smelled fantastic so I scooped up a few and before I left the store I knew exactly what I was going to do with my new fruit find.

Plate with four lemon plums

Last summer I came across a recipe called Fresh Peach Crumble.  I was really excited to try it but it wasn’t until it came out of the oven that I realized I did not follow the directions.  Whoops!  The result was not a crumble but a cobbler with a lovely biscuit crust.  I was in love!

I have reworked the recipe a few more times and I couldn’t wait to try it with the Lemon Plums.  When fresh they had a nice crisp taste playfully marrying the flavors of plum and lemon.  After they were cooked the flavors deepened and the natural sugars caramelized deliciously.

Lemon Plums whole and sliced

On a week that I cooked the last of the Fall squash, prepped my garden for Spring, and watched Wintry snow fall past my windows – it seems only fitting to enjoy a dessert that is purely Summer.

two ramekins of fruit cobbler

Stone Fruit Cobbler

Inspired by Fresh Peach Crumble on


  • 8 cups sliced stone fruit
  • 1 1/2 TB honey
  • 2 TB Flour
  • 2 teaspoons fresh lemon juice
  • zest of 1/2 a lemon (around 1 tsp)
  • 1 tsp cinnamon


  • 2/3 c. flour
  • 1/3 c. sugar
  • 1/2 tsp baking powder
  • scant 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/2 tsp cinnamon
  • 1 large egg, beaten
  • 1/4 c. coconut oil (or butter), melted and cooled to room temperature


  1. Pre heat oven to 375 degrees
  2. In a large bowl toss fruit slices with honey, flour, cinnamon, lemon juice and zest.
  3. Arrange fruit in a glass or ceramic baking dish (11×7).
  4. In a medium bowl combine the dry ingredients for the crust, add the beaten egg and oil.
  5. Drop small spoonfuls of dough over the fruit spreading it a little and making sure all areas get an equal amount.
  6. Bake for 30 – 35 minutes until crust is golden and no longer gooey.

Makes 8 Summery servings

Approximate nutrition per serving: calories 227; fat 7 g; carb 40.5 g; fiber 2.9 g; protein 3.3 g PP 6

Plated Fruit Cobbler with Cool Whip


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