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For the cobbler

Nutrition: per serving

  • kcal556
  • fat21g
  • saturates8g
  • carbs90g
  • sugars37g
  • fibre6g
  • protein8g
  • salt0.3g
    low
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Method

  • step 1

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

  • step 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.

  • step 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).

  • step 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, questions and tips (14)

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Overall rating

A star rating of 3.8 out of 5.10 ratings

laineylm

Can any of this be made in advance? Even on the morning of the evening you plan to eat it?

benelliewalpoleSU0Sv3gz

Is amazing.

gertiecook

A star rating of 4 out of 5.

It turned out great and was super tasty! But I recommend using only half a lemon. from Gertie age 7

dianasparkler

tip

This is a terrific pud, served with cream or custard. But I put in a third of the sugar because this is too sweet. I made a triple quantity, it keeps and freezes well. Sometimes do apple and pear, with flaked almonds on top, just cut the apple up smaller than the pear to cook at the same time. A…

pinkstar

question

At which point do you freeze this dish please?

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