Plum & apple cobbler

Plum & apple cobbler

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(9 ratings)

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


Serves 4
A plum-filled pudding with a light, fluffy scone-like topping - perfect for after the Sunday roast

Nutrition and extra info

  • Can be frozen

Nutrition: per serving

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

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 50g/2oz walnut pieces



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  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.

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Comments, questions and tips

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15th Oct, 2015
It turned out great and was super tasty! But I recommend using only half a lemon. from Gertie age 7
16th Oct, 2011
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.
18th May, 2011
Yummy, but didn't leave enough gap between spoonfuls of cobbler so ended up covering the whole thing, though didn't spoil the taste.
25th Jan, 2011
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 :)
25th Sep, 2010
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.
25th Sep, 2010
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.
17th Aug, 2009
very nice pudding but also found a little mushy. i will cook plums from raw in the oven next time but still enjoyed it.
10th Oct, 2008
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.
6th Oct, 2008
Have had much better cobblers, don't see anything special about this one.
6th Nov, 2007
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!
23rd Sep, 2013
At which point do you freeze this dish please?
20th Dec, 2013
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 shot of red wine also adds colour!
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