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.
Plums and apples go so well together and here they are used in a crumble — just right for this time of year when summer is nearly gone.
Adding cinnamon and lemon to the fruit give it a lot of flavour and, adding rolled oats and demerara sugar to the buttery crumble really do make a difference to the taste.
Plum and Apple Crumble
- Preparation time: 25 minutes
- Cooking time: 30 minutes
- For the filling
- 4 large ripe plums
- 340 g (12 oz) Bramley apples or a variety suitable for cooking
- 40 g (1½ oz) light muscovado sugar/soft light brown sugar (3 tbsp)
- ½ tsp ground cinnamon
- ½ lemon, zest only
- For the crumble
- 115 g (4 oz) plain/all-purpose flour (1 cup less 1½ tbsp)
- 70 g (2½ oz) butter, chilled and cut into cubes (¼ cup or ½ stick, plus 1 tbsp)
- 40 g (1½ oz) rolled oats (½ cup)
- 55 g (2 oz) demerara sugar (¼ cup)
- To serve
- Hot custard or vanilla ice cream make a good accompaniment.
- You will also need a shallow ovenproof serving dish.
Preheat the oven to 190°C (375°F) (gas 5).
For the filling
Halve the plums, remove the stones and then roughly chop. Place them in a large pan.
Peel, core and roughly chop the apples and add to the plums.
Now add the sugar, cinnamon, lemon zest, and 3 tablespoons of water.
Stir, cover the pan and gently cook the fruit until the apples are softened, about 10 minutes.
Spoon into the ovenproof dish and set to one side.
For the crumble
Sift the flour into a mixing bowl and rub in the butter, using your fingertips, until the mixture resembles breadcrumbs.
Now mix in the oats and sugar and then scatter over the fruit.
Bake for 30 minutes until the crumble is golden and the fruit is bubbling round the edge.