Plum, orange & almond cobbler

Plum, orange & almond cobbler

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(9 ratings)

Prep: 30 mins Cook: 1 hr


Serves 6
This comfortingly cakey cobbler makes a warming end to any meal

Nutrition and extra info


  • kcal459
  • fat17g
  • saturates7g
  • carbs73g
  • sugars43g
  • fibre5g
  • protein9g
  • salt0.94g
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  • 1½ kg ripe plum (about 14) stoned and halved



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 100g golden caster sugar, plus extra
  • 1 tbsp plain flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 cinnamon stick, snapped in half
  • zest and juice 2 oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the topping

  • 50g ground almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 300g self-raising flour
  • ¼ tsp salt
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g cold butter, cut into cubes



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

  • 4 tbsp golden caster sugar
  • 150g pot natural full-fat yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 4 tbsp full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tsp vanilla extract
  • handful flaked almonds


  1. Heat oven to 200C/180C fan/gas 6. Mix plums, sugar, 1 tbsp flour and cinnamon in a large baking dish. Splash over the orange juice, cover with foil, then bake for 30 mins until the fruit has softened.

  2. Mix the ground almonds, zest and flour with the salt and baking powder in a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop. The mix should be stiffish but spoonable.

  3. Take the plums from the oven, uncover, then top with 6 big spoonfuls of batter. Scatter with flaked almonds and a little sugar. Bake for 30-35 mins until topping is golden and the fruit bubbles underneath. Scatter with more caster sugar to serve.

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Comments, questions and tips

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23rd Sep, 2009
Plums were 'just' ripe so it was slightly tart; could, of course, have added more sugar but it was delicious as it was. Served with cream and then the leftovers with vanilla yoghurt. Think it would be fabulous with custard.
10th Sep, 2009
Lovely pudding - hot with ice-cream or cold with evaporated milk. Didn't bother de-stoning the plums, just warned everyone about stones! Will increase the amount of fruit (maybe our plums were just small ones!) and decrease the amount of topping next time.
9th Sep, 2009
This pudding was amazing! Will be making again and again! I used some soya milk, soya yogurt and stork, which worked just as well. I had some damsons and greengages to use up so threw it all together (after taking all the pits out... long job!) and baked it with half the amount of sugar, it turned out a bit tart so we added more sugar after the final bake! The cobbler mix was huge, light and delicious!


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