Plum & apple cobbler

Plum & apple cobbler

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 25 - 30 mins

Ready in an hour
Freezable

Can be frozen

Method

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

Per serving

556 kcalories, protein 8.0g, carbohydrate 90.0g, fat 21.0 g, saturated fat 8.0g, fibre 6.0g, sugar 37.0g, salt 0.3 g

Recipe from Good Food magazine, October 2003.

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Latest comments and suggestions

  • Binder photo Lin

    06 November 2007

    Lin rated and commented on this recipe

    4 stars

    My fruit went a bit mushy first time when precooking. Tried it again but microwaved the apple slices briefly to soften. Omitted the lemon juice and water and halved the sugar. Left the plums raw and added a few blackberries. Preferred the chunkier fruit and it tasted delicious!

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  • Binder photo miss.moss

    06 October 2008

    miss.moss rated and commented on this recipe

    2 stars

    Have had much better cobblers, don't see anything special about this one.

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  • Binder photo lynnefoster

    10 October 2008

    lynnefoster rated and commented on this recipe

    5 stars

    Just made this for the second time and I love it for the easy and speed of cooking! Varied it slightly tonight and replaced the plums with gooseberries, lemon juice with (a good slug of) ameretto and chopped nuts sprinkled over the top. It was more liquid than my first attempt due to the ameretto but tasted amazing.

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  • Binder photo sal

    17 August 2009

    sal rated and commented on this recipe

    4 stars

    very nice pudding but also found a little mushy. i will cook plums from raw in the oven next time but still enjoyed it.

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  • Binder photo yves recipes

    25 September 2010

    yves recipes commented on this recipe

    I liked this pudding. I made twice the amount of cobbler. Before I added the egg & milk I halved the mixture and used one lot for crumble. So, had 2 puds for half the work. Also both great for freezing.

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  • Binder photo yves recipes

    25 September 2010

    yves recipes commented on this recipe

    I liked this pudding. I made twice the amount of cobbler. Before I added the egg & milk I halved the mixture and used one lot for crumble. So, had 2 puds for half the work. Also both great for freezing.

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  • Binder photo Francesca

    25 January 2011

    Francesca commented on this recipe

    isn't cobbler made with buttermilk? I added 1 tablespoon lemon juice to the milk and left to stand for five minutes before using. Also raisins make a good alternative to walnuts - but mix them in the dough instead of sprinkling on top :)

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  • Binder photo Lorraine Hawkings

    18 May 2011

    Lorraine Hawkings rated and commented on this recipe

    4 stars

    Yummy, but didn't leave enough gap between spoonfuls of cobbler so ended up covering the whole thing, though didn't spoil the taste.

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  • Binder photo Lorraine

    16 October 2011

    Lorraine rated and commented on this recipe

    3 stars

    This was a nice pudding just to have for myself and I'll save the other portions in the freezer. I wouldn't be inspired to cook it again though.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 25 - 30 mins

Ready in an hour
Freezable

Can be frozen

Ingredients

  • 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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Per serving

556 kcalories, protein 8.0g, carbohydrate 90.0g, fat 21.0 g, saturated fat 8.0g, fibre 6.0g, sugar 37.0g, salt 0.3 g

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