The apples in this cobbler bring a softness to the mix of fruit and the addition of the port gives it a fullness of flavour. As well, the sprinkling of demerara sugar over the balls of dough creates a crunch as it bakes in oven.
Crunchy Plum and Apple Cobbler with Port
- Preparation time: 25 minutes
- Cooking time: 30–35 minutes
- 400 g (14 oz) Victoria plums/prune plums (about 7)
- 2 dessert apples
- 3 tbsp demerara sugar
- 2 tbsp port
- 170 g (6 oz) self-raising/self-rising flour (1⅓ cups)
- 1 tsp baking powder
- 55 g (2 oz) butter, diced (¼ cup, or ½ stick)
- 70 g (2½ oz) caster/superfine sugar (3 tbsp)
- pinch salt
- 1 egg
- 2 tbsp natural yogurt
- You will also need a 1½ litre (6 cup) baking dish.
Heat the oven to 190°C (375°F) (gas 5).
Wash, halve, and stone the plums and place in a bowl. Peel the apples, core and thinly slice and add to the bowl.
Sprinkle over the demerara sugar and toss to coat. Then add the port and stir to mix. Spoon into the baking dish and put to one side.
Sift the flour and baking powder into a mixing bowl. Now rub in the butter to form breadcrumbs. Then stir through the caster/superfine sugar and salt.
In a separate bowl whisk together the egg and yogurt. Make a well in the centre of the dry ingredients and then pour in the egg and yogurt mixture. Bring the mixtures together to form a soft, slightly sticky dough.
Shape into small balls (about 16) and drop over the fruit. Then sprinkle with the remaining demerara sugar.
Bake for 30–35 minutes until the cobbler has risen and is golden.
Serve with double cream/whipping or heavy cream.
A traditional fruit cobbler where juicy plums are baked, topped with balls of a soft dough, and sprinkled with sugar.
Cinnamon Plum Cobbler
- Preparation time: 25 minutes
- Cooking time: 35–40 minutes
- 900 g (2 lb) plums (about 14)
- 2 tsp cornflour/cornstarch
- 85 g (3 oz) demerara sugar (⅓ cup)
- 1 tsp ground cinnamon
- 170 g (6 oz) plain flour/cake and pastry flour (1⅓ cups)
- 1 tsp baking powder
- pinch of salt
- 55 g (2 oz) butter, chilled and diced (¼ cup, or ½ stick)
- 55 g (2 oz) caster/superfine sugar (¼ cup)
- 180 ml (6 fl oz) buttermilk* (¾ cup)
- * 180 ml (6 oz) (¾ cup) full fat/whole milk plus 1 tablespoon of lemon juice can be substituted for the buttermilk. Just stir together and leave for 15 minutes to thicken up before using.
- You will also need a 23 cm (9 inch) (2 litre) round ovenproof dish about 5 cm (2 inches) deep.
Preheat the oven to 190°C (375°F) (gas 5)
Wash and halve the plums then ease out the stones.
Mix the cornflour (cornstarch) in 150ml (5 fl oz) (⅔ cup) water.
Now add to a medium-sized pan along with the demerara sugar and cinnamon. Heat gently to dissolve the sugar, stirring occasionally.
Once the sugar has dissolved, add the plums, cover the pan and simmer gently for 5–10 minutes depending on the ripeness of the plums. You want the plums to soften but still keep their shape.
Begin making the topping by sifting the flour, baking powder, and salt into a large bowl.
Now rub the butter into the flour until it resembles breadcrumbs.
Stir through the sugar.
Using a pallet knife, gradually add the buttermilk to the flour mixture to bind it together and make a slightly sticky dough. You may not need all the buttermilk.
Next tip the plums into the dish and then dollop balls of dough on top of the plums, leaving space around each one and some of the fruit exposed. The balls of dough will expand when cooking.
Bake for 25–30 minutes until the top is golden and then let it sit for 5 minutes before serving.
Updated: September 18, 2019
This cheesy chicken cobbler is a great way to use up any leftover chicken from a roast. Pieces of chicken are stirred into frozen mixed vegetables and cream of tomato soup, then topped with a cheesy cobbler. Just pop in the oven for a quick supper.
Cheesy Chicken Cobbler
4 servings (picture shows 2 servings)
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- 225 g (8 oz) cooked chicken (about 1¼ cups, cubed)
- 225 g (8 oz) frozen mixed vegetables (1½ cups)
- 1 x 284 ml tin/can condensed cream of tomato soup
- salt and freshly ground black pepper
- 170 g (6 oz) self raising/self-rising flour (1 cup + 3 tbsp), plus extra to dust
- ½ tbsp baking powder
- 55 g (2 oz) Cheddar cheese (½ cup), grated/shredded
- 90 ml (3 fl oz) milk (⅓ cup), plus extra to brush
- 1 egg, medium (U.K.)/large (N.A.), beaten
- ½ tbsp oil (not olive oil)
- You will also need a 1 litre (1¾ pint) (4 cup)shallow ovenproof dish
Preheat the oven to 200°C (400°F) (gas 6).
Cut the chicken into bite-sized pieces. Then in a medium bowl, stir together the chicken, frozen vegetables, soup, and some seasoning. Spoon the mixture into the ovenproof dish and set aside.
Sift the flour, baking powder, and a pinch of salt into a large bowl. Add 40g (1½ oz) (⅜ cup) of the cheese and set aside.
In a separate bowl whisk together the milk, egg, and oil. Then pour onto the flour mixture. Using a palette knife, bring the two mixtures together until a dough is formed. It should come together in clumps. Add a little more milk if it seems too dry.
Turn the dough out onto a floured surface, lightly knead, and then pat into a rectangle, roughly 9 cm x 15 cm (3½ in x 6 in). Cut the rectangle into 8 equal squares and arrange the scones on top of the chicken mixture.
Brush each scone with a little milk and then sprinkle over the remaining cheese.
Bake in the oven for 20 minutes until the scones have risen and are golden, and the filling is bubbling around the edges.
Updated: April 7, 2018