Plum and raspberry cobbler
Chef:
Romilla Arber
800g plums, cut in half and stones removed
200g raspberries
2 tbsp brown sugar
25g butter
For the cobbler topping:
100g cold butter, cut into cubes
225g plain flour, plus extra for dusting the work surface
2 tbsp soft brown sugar
1 tsp baking powder
200ml buttermilk 1 tbsp caster sugar
Preheat the oven to 200°C/gas 6. Place the fruit in a gratin dish and sprinkle on the brown sugar.
Break up the butter with your fingertips, dropping little bits on top of the fruit.
To make the topping, place the butter and flour in a food processor.
Blend until the mixture has the texture of breadcrumbs, then stir in the brown sugar and baking powder.
Add the buttermilk, whizz briefly and turn the dough out on to a floured work surface.
Form the dough into six scones and place these at regular intervals on top of the fruit.
Sprinkle the caster sugar over the top of the scones and bake in the oven for 35 minutes. Serve with cream.
Main ingredients
Dairy, Flour, Fruit
Recipe Type
Budget, Dessert, Easy, Entertaining
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
