Plum and Almond Cobbler

Plum and Almond CobblerPlum and Almond Cobbler

This luscious pudding is perfect for an Autumn night; a deep, dark filling of plums topped with scone-like cobbles made with ground almonds. 

I’ve made this plum and almond cobbler vegan but you can make it with butter and cows milk if you wish. It’s very easy to make: the plums are quickly stewed with a little apple before transferring to the serving/baking dish.

The cobbler topping, so reminiscent of old European streets – pretty but a nightmare if you’re wearing heels! – , is simply mixed and dolloped over the fruit before baking.Plum and Almond Cobbler

It was cobbled together (pardon the pun!) to clear out my brother’s fruit bowl while the family are off on their hols. I wanted something warm and comforting to curl up on the sofa with at the end of an autumnal day, for a Bonfire Night feast or a Hallowe’en supper.

This is everything I could want: deeply fruity and reassuring.

It goes without saying, this pudding is made for ice cream, custard or fresh cream: serve it warm, the sauce melting and mingling with the dark juices.Plum and Almond Cobbler

Plum and Almond Cobbler

Preheat oven to 190 C / gas 5 / 375 F

For the Fruit

  • 10 plums
  • 2 eating apples
  • 75 g (2/5 cup) sugar
  • 1 tbsp water

For the cobbles

  • 100 g (4/5 cup) plain flour (or use self-raising flour and no baking powder)
  • 1/2 tsp baking powder
  • pinch of salt
  • 40 g (3 tbsp) vegan spread or butter (2/5 stick)
  • 75 g (4/5 cup) ground almonds
  • 3 tbsp caster sugar
  • 75 ml (3/10 cup) almond milk (or cow’s milk) mixed with 1/2 tbsp lemon juice to sour it.
  • 2 tbsp slivered almonds

Stone and chop the plums, peel and chop the apples then place the lot into a saucepan along with the sugar and the tablespoon of water

Cook over a low heat for around five minutes (it may take longer if the plums are those solid missiles the supermarkets sell) until the fruit is soft but still keeps its shape, and has released lots of lovely juice.

Transfer the cooked fruit to an oven proof dish and set aside.

To made the cobbles: place the flour, baking powder, salt and vegan spread/butter into a mixing bowl and rub into crumbs with your fingertips.

Stir in the ground almonds and the caster sugar.

Gradually add the soured milk and bring the cobbler mix together with a knife. Don’t add all the milk at once, you may not need all of it. The batter should be a little heavier than sponge batter but much too soft to roll out.

Drop spoonfuls of the dough/batter over the fruit, leaving gaps for the fruit to peep through.

Scatter the slivered almonds over the top and bake in the preheated oven for around 25 minutes until golden: the cobbles should feel crisp and firm when tapped. Like little almond scones floating on a rich, fruity sea.

Serve warm.

Plum and Almond Cobbler

Plum and Almond Cobbler
This luscious pudding is perfect for an Autumn night; a deep, dark filling of plums topped with scone-like cobbles made with ground almonds.
Print
For the Fruit
  1. 10 plums
  2. 2 eating apples
  3. 75 g (2/5 cup) sugar
  4. 1 tbsp water
For the cobbles
  1. 100 g (4/5 cup) plain flour (or use self raising flour and no baking powder)
  2. 1/2 tsp baking powder
  3. pinch of salt
  4. 40 g (3 tbsp) vegan spread or butter (2/5 stick)
  5. 75 g (4/5 cup) ground almonds
  6. 3 tbsp caster sugar
  7. 75 ml (3/10 cup) almond milk (or cow’s milk) mixed with 1/2 tbsp lemon juice to sour it.
  8. 2 tbsp slivered almonds
Instructions
  1. Stone and chop the plums, peel and chop the apples then place the lot into a saucepan along with the sugar and the tablespoon of water.
  2. Cook over a low heat for around five minutes (it may take longer if the plums are those solid missiles the supermarkets sell) until the fruit is soft but still keeps its shape, and has released lots of lovely juice.
  3. Transfer the cooked fruit to an oven proof dish and set aside.
  4. To made the cobbles: place the flour, baking powder, salt and vegan spread/butter into a mixing bowl and rub into crumbs with your fingertips.
  5. Stir in the ground almonds and the caster sugar.
  6. Gradually add the soured milk and bring the cobbler mix together with a knife. Don’t add all the milk at once, you may not need all of it. The batter should be a little heavier than sponge batter but much too soft to roll out.
  7. Drop spoonfuls of the dough/batter over the fruit, leaving gaps for the fruit to peep through.
  8. Scatter the slivered almonds over the top and bake in the preheated oven for around 25 minutes until golden: the cobbles should feel crisp and firm when tapped.
  9. Serve warm.
Vagabond Baker http://vagabondbaker.com/
Plum and Almond CobblerBy Rachel A Davis

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