Plum & apple cobbler

Plum & apple cobbler

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 25 mins - 30 mins Ready in an hour

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Can be frozen
Nutrition info

Nutrition per serving

kcalories
556
protein
8g
carbs
90g
fat
21g
saturates
8g
fibre
6g
sugar
37g
salt
0.3g

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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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.

Recipe from Good Food magazine, October 2003

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Comments

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lorrsmac's picture
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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.

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

easytiger-gb's picture

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 :)

yvonnewallace's picture

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.

yvonnewallace's picture

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.

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

pinpin79's picture
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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.

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

linnewton's picture
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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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