Plum and Apple Cobbler

by Judy Barden Mext month recipe: 'Spaghetti Bolognese with Porcini and Italian sausage'

This is one of those easy desserts that fall into the ‘comfort food’ category. A cobbler is like a scone mixture and makes a change from a crumble. September is also a great time for blackberries so you could easily replace the plums. Thick custard, cream or ice cream to serve. Enjoy!

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. Heat oven to 190C/170C fan/ gas 6. Whisk the egg into the milk and set aside. Rub the butter and the fl our 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. 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 custard, cream or ice cream (or all 3) Ingredients

SERVES 8-10 For the Fruit

30g 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

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

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