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Plum & apple cobbler

Plum & apple cobbler

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Ready in an hour
  • Easy
  • Serves 4

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

  • Freezable (Can be frozen)
Nutrition: per serving
low insalt0.3g


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, October 2003

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A star rating of 3.8 out of 5.10 ratings

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