Plum, orange & almond cobbler

Plum, orange & almond cobbler

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(8 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6

This comfortingly cakey cobbler makes a warming end to any meal

Nutrition and extra info

Nutrition info

Nutrition

kcalories
459
protein
9g
carbs
73g
fat
17g
saturates
7g
fibre
5g
sugar
43g
salt
0.94g

Ingredients

  • 1½ kg ripe plums (about 14) stoned and halved
  • 100g golden caster sugar, plus extra
  • 1 tbsp plain flour
  • 1 cinnamon stick, snapped in half
  • zest and juice 2 oranges

For the topping

  • 50g ground almonds
  • 300g self-raising flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g cold butter, cut into cubes
  • 4 tbsp golden caster sugar
  • 150g pot natural full-fat yogurt
  • 4 tbsp full-fat milk
  • 1 tsp vanilla extract
  • handful flaked almonds

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Method

  1. Heat oven to 200C/180C fan/gas 6. Mix plums, sugar, 1 tbsp flour and cinnamon in a large baking dish. Splash over the orange juice, cover with foil, then bake for 30 mins until the fruit has softened.
  2. Mix the ground almonds, zest and flour with the salt and baking powder in a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop. The mix should be stiffish but spoonable.
  3. Take the plums from the oven, uncover, then top with 6 big spoonfuls of batter. Scatter with flaked almonds and a little sugar. Bake for 30-35 mins until topping is golden and the fruit bubbles underneath. Scatter with more caster sugar to serve.

Recipe from Good Food magazine, September 2009

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Comments

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janyliz's picture

Used the cobbler topping on the spiced plum & blackcurrant recipe base. It was super easy, quick and absolutely blooming gorgeous. Went down well at family dinner. This topping trumped my previous cobbler recipe to become my absolute fave, will use on many fruity bases throughout winter.

lassielle's picture

cobbler

lassielle's picture

cobbler

swojniak's picture
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absolutely delicious I made this for a family party and it was fantastic hit with all

lornolan's picture
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easy and delicious. as it says the yogurt mix will be lumpy, but it doesn't matter. will be making again.

supercook69's picture
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I made this a few weeks ago & its was lovely!! My son loved the scone topping, but didn't like the plums so much, I think the weren't ripe enough. I have plums now & there very ripe so I'll try it again.
It definitely 5 stars...& Im NOT a pudding person.

wendysealey's picture

I made this for the first time and within 30 mins of it coming out of the oven my 3 children had eaten every bit and were asking me to make another one!!!

irmgard2's picture
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This is wonderful - juicy fruit topped by light, fluffy pastry. Since there is only the two of us, I judge hot desserts by how well they reheat and this dessert passes with flying colours. I look forward to next summer when plums are in season again, just so that I can make this dessert!

soph1eg's picture
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This was a lovely comforting pud. After roasting the plums, I drained some of the liquid away as there seemed to be far too much. I used v low fat yoghurt and semi-skimmed milk and it turned out fine. Will definitely make again.

cjsansom's picture
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Plums were 'just' ripe so it was slightly tart; could, of course, have added more sugar but it was delicious as it was. Served with cream and then the leftovers with vanilla yoghurt. Think it would be fabulous with custard.

WhisperingPea's picture
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Lovely pudding - hot with ice-cream or cold with evaporated milk.
Didn't bother de-stoning the plums, just warned everyone about stones! Will increase the amount of fruit (maybe our plums were just small ones!) and decrease the amount of topping next time.

jemmag's picture
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This pudding was amazing! Will be making again and again! I used some soya milk, soya yogurt and stork, which worked just as well. I had some damsons and greengages to use up so threw it all together (after taking all the pits out... long job!) and baked it with half the amount of sugar, it turned out a bit tart so we added more sugar after the final bake! The cobbler mix was huge, light and delicious!

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