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Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Tip the damsons into a 1-litre baking dish and sprinkle over the sugar. Put the dish in the oven while you make the cobbler.
2. To make the cobbler, whizz the butter, flour and sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make very soft, spoonable dough.
3. Take the baking dish out of the oven and spoon blobs of dough over the damsons, sprinkle the cobbler with nuts and bake for 30-35 minutes, or until the damson mixture is bubbling and the cobbler is cooked through - test it with a skewer as you would a cake. Serve with crème fraîche or custard.

Per serving

437 kcalories, protein 5.4g, carbohydrate 76.1g, fat 14.4 g, saturated fat 7.3g, fibre 4g, salt 0.56 g

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Ingredients

• 1kg damsons
• 100g golden caster sugar

COBBLER

• 80g butter , chilled and cut into cubes
• 200g self-raising flour
• 100g golden caster sugar
• 150ml buttermilk or milk
• a handful hazelnuts or cobnuts , roughly chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour

Ingredients

• 1kg damsons
• 100g golden caster sugar

COBBLER

• 80g butter , chilled and cut into cubes
• 200g self-raising flour
• 100g golden caster sugar
• 150ml buttermilk or milk
• a handful hazelnuts or cobnuts , roughly chopped

Per serving

437 kcalories, protein 5.4g, carbohydrate 76.1g, fat 14.4 g, saturated fat 7.3g, fibre 4g, salt 0.56 g

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