- 750g cooking apples (Bramley's are best)
- 350g ripe plums
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- juice of 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g golden caster sugar
For the cobbler
- 100g self-raising flour
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g golden caster sugar
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g/2oz walnut pieces
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
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Preheat the oven to fan 160C/ conventional180C/gas 4. Butter a 1.5 litre ovenproof pie dish.
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.
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).
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.