Totally cosy and comforting, this Apple and Plum Cobbler is also quick to make. Soft, sweet fruit topped with crunchy biscuit topping, it’s gorgeous topped with ice cream.
2large granny smith apples, peeled, cored and diced
¼cupcaster sugar (or white granulated)
½teaspoonground cardamon
1tablespoonwater
6small plums, pitted and cut into 8ths
2teaspoonscornflour (cornstarch)
FOR THE SUGAR TOPPING
3teaspoonswhite granulated sugar
¼teaspoonground nutmeg
¼teaspoonground cardamom
FOR THE COBBLER TOPPING
130gplain flour (all purp flour)(1 cup / 4.5oz)
¼cupcaster sugar (or white granulated)
1teaspoonbaking powder
57gunsalted butter, cubed and chilled(¼ cup / ½ stick / 2oz)
⅓cupthickened (heavy) cream
1egg, lightly beaten
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE FRUIT FILLING
Preheat the oven to 180C / 350F / 160C and have a casserole or pie dish ready. * See notes
Combine apples, sugar, cardamom and water in small saucepan over low-medium heat. Cook, stirring for 7-8 minutes or until fruit is slightly softened.
In a pie dish, sprinkle the corn flour over the plums and mix to combine. Add the apple mixture and mix well.
FOR THE SUGAR TOPPING
In a small bowl, mix the sugar topping ingredients and set aside.
FOR THE COBBLER TOPPING
Add the flour, sugar and baking powder to the bowl of a food processor and blitz to mix.
Add the butter and process until there are only small pieces of butter left (about the size of a grain of barley). * See notes if you don't have a food processor.
Add the cream and process until it becomes the texture of wet, chunky sand. On a lightly floured surface, press the dough out to just under 1cm thick. Use a circle cookie cutter to cut shapes. *See notes
Drop the dough circles randomly over the fruit filling, layering a few here and there but leave some holes for the juices to bubble up.
Brush the tops of the dough with beaten egg, then scatter over the sugar topping.
Bake for around 45-50 minutes or until the top looks golden and crunchy.
Serve with cream, ice cream or creme anglais.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
The pie dish shown in these pictures is an 8 inch pie dish about 2 inches deep
No food processor? You can cut the butter into the flour mixture by hand using just your fingertips, a knife or a pastry cutter.
After rolling out the dough, you can use a 5cm / 2 inch fluted cookie cutter like I have or cut it into random shapes with a knife, or just use your fingers to drop random chunks over the top of your fruit filling.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.