Step-By-Step Fruit Cobbler
This easy pudding can be made using any fruit you have to hand, but this apple, plum and raspberry combo is a winner
PLUM & BERRY COBBLER
Serves 6 | V| Takes 1 hr 30 mins | Cost per serve 61p
• butter, for greasing
• 3 small apples, cored and thinly sliced
• 6 ripe plums, stoned and thinly sliced
• 1 tbsp lemon juice (about 1/2 lemon)
• 75g raspberries
• 100g plain flour
• 3/4 tsp baking powder
• 150ml double cream
• vanilla ice cream or cream, to serve
1) Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 23-25cm baking dish and set aside.
2) Put the apples and plums in a large bowl and add the lemon juice, 50g sugar, the cornflour and cinnamon (if using). Gently toss the fruit with your hands until evenly coated.
3) Tip the fruit into the prepared baking dish and arrange in an even layer. Top with the raspberries.
4) Mix together the flour, 25g sugar, the baking powder and a pinch of salt, then stir in the cream until just combined. It will be quite wet.
5) Scoop 2 tbsp mounds of the cobbler mixture into your hand and roll into a ball. Arrange on top of the fruit, leaving a gap of 2cm between the balls. Sprinkle with 1 tbsp sugar.
6) Put the cobbler on a baking tray (to catch any juices that may run over while baking) and bake for 45-55 mins until the filling is bubbling and the topping is lightly golden. If the topping is browning too quickly, cover loosely with foil.
7) Rest for 10-20 mins before serving. It’s best served warm, but can also be served at room temperature. Will keep for up to 2 days in the fridge.
DON’T OVERMIX | Take care not to overmix the topping, or it will become tough during baking. Lightly combine until the flour is just incorporated.
ROLL THE TOPPING | Rolling the topping into balls will help stop it spreading too much when you bake. Alternatively, you can just scoop the topping onto the fruit in an even layer.
FINAL TOUCH | Finish with a sprinkling of demerara sugar. When baking, make sure the fruit comes to a boil, as this will help the juices to thicken.
LET IT REST | Resting the cobbler will allow time for the juices to properly thicken and ensure you don’t burn your mouth on the hot syrup.