Plum cobbler
A warm, golden damson cobbler with a light, buttery topping and juicy fruit base - perfect served with custard, cream or crème fraîche.
Updated : 16 October, 2025
Easy
About 20 min.
Ingredients
900 grams
Plum
100 grams
Sugar
For the cobbler topping
225 grams
Self-raising flour
2 teaspoon
Baking powder
75 grams
Butter
100 grams
Sugar
pinch
Salt
1
Eggs
100 milliliters
Low-fat buttermilk
15 grams
Almond flakes
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Spread the plums evenly over the base of a 2 litre/3½ pint shallow ovenproof dish and sprinkle with caster sugar. Preheat the oven to 190C.
Step 2
Sift the flour, baking powder, 100g/4oz of caster sugar and a pinch of salt into a bowl or food processor. Add the butter and blend until the mixture resembles fine breadcrumbs.
Step 3
Beat the egg with the buttermilk and pour into the dry mixture. Gently mix into a soft, sticky dough. Drop walnut-sized spoonfuls of the dough over the plums, leaving small gaps between each one. Sprinkle with flaked almonds and the remaining tablespoon of sugar.
Step 4
Bake for 30-35 minutes until golden and bubbling. If the top browns too quickly, cover loosely with foil. The cobbler is ready when a skewer inserted into the topping comes out clean. Allow to cool slightly before serving with custard, double cream, or crème fraîche.