Mini Plum and Peach Bourbon Cobblers

Italian plums and peaches are in season right now! Make the most of these last days of summer with these mini plum and peach bourbon cobblers. 

Dish Count :: 1 Bowl, 1 Knife, 4 8-oz Wide Mouth Mason Jars

Mini Plum and Peach Cobblers -

The smell of Italian plums gets me every time. Growing up my grandma and grandpa had two great big Italian plum trees in their back yard that absolutely exploded with fruit every summer. They were endless, and you couldn’t go in the back yard without gathering entire grocery bags full of them, only to carry them inside and find my grandma, Babi, at the counter putting them into a new baked treat for all of us to enjoy. It’s one of my fondest memories of that house and my grandparents.

While I was making these, smelling those plums and making these cobblers, I had the feeling I needed to call her. So I did. And I couldn’t have picked a more bittersweet day to do so.

Yesterday was the 15th anniversary of my grandpa’s passing. I was 13, it was half of my life ago and still I miss him more than I can imagine at times.

Mini Plum and Peach Cobblers -

It was just an instinct that I needed to make that phone call, and it was both exactly what we needed. To talk about “Dedo”, remember that plum tree and all of those happy memories just for a few minutes.

That house, with those plum trees, was the first house they were able to purchase after moving to the United States. So many years of hard work and savings, after moving to a new country with literally a suitcase between them and my mom. That house was a home, and I miss it and my grandpa dearly.

It was a bittersweet day.

Mini Plum and Peach Cobblers -

Yield: 4

Mini Plum and Peach Bourbon Cobblers


6-7 Italian Plums, halved and chopped

3 Large Ripe Peaches, peeled and cut into small chunks

1/2 cup Sugar

1/4 Clear Jel or other pie thickener

2 Tbsp Bourbon

1/2 tsp Cinnamon

For Crisp Topping::

1/2 cup Oats

1/4 Flour

4 Tbsp Butter, melted

1/3 cup Brown Sugar


Preheat oven to 350 degrees. In a large bowl, stir together fruits, Clear Jel (or other thickener), sugar, cinnamon and bourbon.  Fill mason jars with fruit filling. Fill slightly higher than the rim because the will settle while baking.

In another bowl, mix together crisp topping ingredients. Using a fork or your fingers mix the ingredietns together until crumbles form. Pour generously onto the top of the fruit crisps.

Place mason jars onto an aluminum foil lined baking sheet. Bake for 35 minutes or until the crisp toppings are golden brown. Remove from oven and let cool before serving.