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Ultimate Plum & Apple Cobbler |
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| Serves 8 - 10 |
Prep 45 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
For the fruit
100g butter, cubed
100g golden caster sugar
2 vanilla pods, seeds scraped out
700g firm plums, stoned and roughly chopped
300g Braeburn apples, peeled, cored and chopped
1 tsp cinnamon
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For the cobbler dough
1 egg
100ml milk
140g cold butter, cut into cubes
280g plain flour
140g golden caster sugar
½ tsp cinnamon
1 tbsp baking powder
2 tbsp Demerara sugar
clotted cream, to serve
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For the fruit, put all the
ingredients in a saucepan. Cook over a low heat, stirring
until the butter has melted and the sugar has dissolved,
then leave to simmer until you have a chunky fruit
compote, then set aside.
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Heat oven to 190C/170C fan/gas
6. Whisk the egg into the milk and set aside. Rub the
butter and the flour together until it has the texture of
chunky breadcrumbs, then stir in the caster sugar,
cinnamon, baking powder and a large pinch of salt. Pour in
the milk mixture and bring together to form a thick,
batter-like texture.
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Tip the compote into a baking
dish and top with large spoonfuls of the cobbler mix,
making sure there are a few gaps for the fruit to bubble
through, then sprinkle everything with the Demerara sugar.
Bake for 35-40 mins or until the topping is golden and
just cooked through. Remove from the oven and leave to
rest for 5 mins before serving straight from the dish with
generous spoonfuls of clotted cream.
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DAILY
DINNERS 
