Plum & Apple cobbler

Name: Plum & Apple cobbler
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: European, British
Ingredients: 100g butter, cubed; 100g golden caster sugar; 2 vanilla pods, seeds scraped out; 700g firm plums, stoned and roughly chopped; 300g Braeburn apples, peeled, cored and chopped; 1 tsp ground cinnamon; For the cobbler dough:; 1 egg; 100ml milk; 140g cold butter, cut into cubes; 280g plain flour; 140g golden caster sugar; ½ tsp ground cinnamon; 1 tbsp baking powder; 2 tbsp demerara sugar

3 steps

Prep:45minCook:40min

This glorious plum and apple cobbler features a delicious scone-like topping and a juicy stewed fruit filling. This flavour combination works particularly well for the autumn but you can switch out the plum and apple for the stewed fruit of your choice and make it year round.

Updated at: Tue, 01 Oct 2024 08:17:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories543.7 kcal (27%)

Total Fat25.9 g (37%)

Carbs74.8 g (29%)

Sugars45 g (50%)

Protein5.6 g (11%)

Sodium200.2 mg (10%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

100gbutter

cubed

100ggolden caster sugar

2vanilla pods

seeds scraped out

700gplums

firm, stoned and roughly chopped

300gBraeburn apples

peeled, cored and chopped

1 tspground cinnamon

1egg

100mlmilk

140gbutter

cold, cut into cubes

280gplain flour

140ggolden caster sugar

½ tspground cinnamon

1 Tbspbaking powder

2 Tbspdemerara sugar

Instructions

Step 1

For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.

Step 2

Heat the oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.

Step 3

Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35–40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with a generous pour of cream.

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