Ultimate Plum and Apple Cobbler
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.
From the book
Good Food: Ultimate Unprocessed Recipes
Recipes to help you move away from ultra-processed foods for a healthier lifestyle.
Unique recipes and healthier alternatives for much-loved favourite dishes.
simple instructions and clear step-by-step methods to help you cook with confidence and eat well.
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Introduction
Slide this pudding into the oven after the Sunday roast has come out. It’s classic comfort food and the cobbler topping can be used on any stewed fruit.
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 |
| cream, to serve |
Method
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.
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.
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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