Italian Plum Cobbler
This plum cobbler is a celebration of ripe summer fruit. Scone-like mixture is scooped on sugared plums, then baked till golden.
Servings: 8
Equipment
- This is an affiliate link.Pie dish
- This is an affiliate link.Mixing bowls
- This is an affiliate link.Pastry blender
Ingredients
- 750g / 4 cups Italian plums
- 200g / 1 cup brown sugar
- 3 tbsp flour
- 2 tbsp creme de cassis optional
For the cobbler topping
- 120g / 1 cup all purpose flour
- 1½ tsp baking powder
- 50g / 1/4 cup granulated sugar I used Demerara sugar
- 1/4 tsp salt
- 120g / 1/2 cup cold butter
- 50g / 1/2 cup oats not instant
- 30g / 1/4 cup walnuts chopped, optional
- 150ml / 2/3 cup milk
Instructions
- Preheat the oven to 190C/375F. Cut the plums in half and remove stones. In a large bowl combine the pitted plums, brown sugar, flour and the blackcurrant liqueur if using. Set aside.
- In another bowl combine the flour, baking powder, sugar and salt. Then add the cold, cubed butter and with a pastry blender cut the butter into the flour mixture until crumbly. Then add the oats and chopped walnuts and stir briefly. Add the milk and stir until just moistened.
- Add the plum and sugar mixture to the bottom of a deep 9 inch pie plate or a 2 Quart/2 Litre baking dish. Drop spoonfuls of the cobbler topping mixture on top of the sugared plums leaving space in between. Bake in the preheated oven for 40-45 minutes until the top is golden.
Nutrition
Calories: 407kcal | Carbohydrates: 62g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 197mg | Potassium: 355mg | Fiber: 3g | Sugar: 42g | Vitamin A: 729IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 2mg