Damson cobbler

Latest comments and suggestions

• Sam

  08 September 2009

  Sam commented on this recipe

  Does anyone know whether it's OK to freeze this once made?

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• M-C

  12 September 2009

  M-C rated and commented on this recipe

  

  Lovely!

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• Gemma

  15 September 2009

  Gemma rated and commented on this recipe

  

  Really enjoyed this recipe! Really quick & easy ... good mid week desert!

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• Kathy

  14 September 2010

  Kathy commented on this recipe

  Did you stone the damsons before cooking?

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• cinemike

  14 September 2011

  cinemike rated and commented on this recipe

  

  This is the first BBCGF recipe (of about 70 I've tried) with which I was really disappointed. Possibly a result of my ineptitude, but the cobbler turned out tough and 'heavy. I much prefer crumbles.

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• cinemike

  14 September 2011

  cinemike commented on this recipe

  @ Kathy... yes, much better to stone the damsons, otherwise mouthfuls of stones.

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• Wobbly Bobbly

  08 October 2011

  Wobbly Bobbly commented on this recipe

  I would like to ask why you assume everyone has a food processor and advise how to make the cobbler etc. without one?

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• Teula

  08 October 2011

  Teula commented on this recipe

  Try using a wooden spoon for mixing, it's just as quick.

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• mary.lunn

  18 October 2011

  mary.lunn commented on this recipe

  This was very good, I made it just as the recipe said and it went well nothing left!! so no complaints from anyone.

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• Wobbly Bobbly

  20 October 2011

  Wobbly Bobbly commented on this recipe

  Dear Teula. Thank you for your suggestion, it's much apreciated. As a new person to this site I should have thought "laterally." Just a senior moment I guess!

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• Miri

  06 May 2012

  Miri rated and commented on this recipe

  

  Delicious comfort food. I used precooked & stoned damsons though. I have a freezer full of damson compote from last year, and will have used about three times the amount of sugar.

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• Trish

  04 July 2012

  Trish commented on this recipe

  Thinking of making this as it sounds yummy but like Sam (2009) would appreciate if anyone knows whether this can be frozen.

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• Space_Cowby

  09 September 2012

  Space_Cowby commented on this recipe

  made this today using last years frozen damsons. Was not sure if the 1kg of fruit include stones or not so we guessed lol. Followed the instructions for the rest (without food processor as dont have one) The cobler bit was yummy, the damsons was not so good. Probably better with cream but no good for our diary intolerant daughter already had substituted the butter and milk for diary free. Will try the cobbler on rhubarb next though.

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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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