Tassel Ridge® Plum & Finalé Iowa Red Cobbler


  • 1⅓ cups Tassel Ridge Finalé Iowa Red
  • cup packed light brown sugar
  • 2 Tbsp fresh orange juice
  • 1 2- inch strip orange zest
  • 1 Tbsp plus 1 tsp cornstarch
  • 3 lbs fresh plums sliced
  • 1 cup flour
  • ¼ cup sugar plus 1 Tbsp sugar
  • tsp baking powder
  • ½ tsp salt
  • ¾ cup plus 3 Tbsp cream
  • 1 tsp grated orange zest
  • additional cream for brushing


  1. Preheat oven to 400°F. Boil Tassel Ridge Finalé Iowa Red , brown sugar, orange juice, and orange zest in small saucepan, stirring occasionally, until the mixture is reduced to ½ cup, about 15 minutes. Discard orange zest. Whisk in cornstarch. Pour into large bowl. Add plums. Stir until evenly coated. Pour into 2-qt baking dish. Set aside. Whisk flour, ¼ cup sugar, baking powder, and salt. Set aside. Combine ¾ cup plus 3 tablespoons cream with orange zest in separate bowl. Add to flour mixture. Mix just until the dough comes together. Spoon dough, in evenly spaced, craggy mounds, on top of plum mixture. Brush dough mounds with cream. Sprinkle with remaining 1 tablespoon sugar. Bake 35 to 40 minutes, or until filling bubbles and toothpick inserted into mounds comes out clean. If mounds brown too quickly, tent with foil. Serves 6.

Recipe Notes

Wine Recommendation: Tassel Ridge Finalé Iowa Red

Tassel Ridge Finalé Iowa Red is made from grapes grown in Mahaska County, Iowa, and it pairs well with desserts that feature dark fruit like plums.—Bob Wersen, Owner, Tassel Ridge Winery