Name: Plum & apple cobbler
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 750g cooking apples (Bramley's are best); 350g ripe plums; juice of 1 lemon; 100g golden caster sugar; 100g self-raising flour; 1 tsp cinnamon; 50g butter; 50g golden caster sugar; 1 egg beaten; 4 tbsp milk; 50g/2oz walnut pieces

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Plum & apple cobbler

Plum & apple cobbler

Mary Cadogan

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Serves 4

Easy

Prep: 30 mins

Cook: 25 mins - 30 mins

Ready in an hour

A star rating of 3.8 out of 5.10 ratingsRate

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A plum-filled pudding with a light, fluffy scone-like topping - perfect for after the Sunday roast

Freezable (Can be frozen)

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A star rating of 3.6 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

750g cooking apples

(Bramley's are best)
350g ripe plums
juice of 1 lemon
100g golden caster sugar

For the cobbler

100g self-raising flour
1 tsp cinnamon
50g butter
50g golden caster sugar
1 egg

beaten
4 tbsp milk
50g/2oz walnut

pieces

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Nutrition: per serving

kcal556
fat21g
saturates8g
carbs90g
sugars37g
fibre6g
protein8g
salt0.3g

low

Method

step 1

Preheat the oven to fan 160C/ conventional180C/gas 4. Butter a 1.5 litre ovenproof pie dish.
step 2

Peel, core and slice the apples. Halve, stone and quarter the plums. Put the apples in a pan with the lemon juice, sugar and 1 tbsp water. Bring to the boil, then cover and cook gently for 5 minutes. Add the plums and cook for a further 5 minutes.
step 3

Turn the fruit into the prepared dish. Tip the flour and cinnamon into a bowl, add the butter, cut into small pieces and rub in with your fingertips. Stir in the sugar, then add the egg and milk and mix lightly to a soft batter (this can be done in the food processor).
step 4

Drop tablespoonsful of the batter over the fruit, leaving gaps where the fruit peers through, then scatter over the nuts. Bake for 25-30 minutes until the topping has a crisp brown crust.

Recipe from Good Food magazine, October 2003

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A star rating of 3.8 out of 5.10 ratings

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