Plum & Blackberry Cobbler Recipe
This plum and blackberry cobbler is adelicious cobbler that is best served warm. Made with balckberries and plums mixed together with sugar and flavored with anise, the cobbler is topped with a self raising flour batter of milk, sour cream and butter. this plum and balckberry cobbler can be served with clotted cream.
Ingredients
FOR THE FRUIT
900g/2lb plums, halved, stoned, each cut into 4-6 wedges
350g/12oz blackberries
85g/3oz golden caster sugar
3 tbsp plain flour
2 star anise
FOR THE COBBLER
85g/3oz butter, cut in pieces
225g/8oz self-raising flour
50g/2oz golden caster sugar
142ml carton soured cream
3-4 tbsp milk granulated sugar, for sprinkling, plus extra for sprinkling (optional) clotted cream, to serve
Directions
Heat oven to 200C/fan 180C/gas 6.
Pile the fruit into an ovenproof dish (about 25cm x 6cm).
Mix the sugar and flour, and gently toss with the fruit.
Tuck in the star anise.
For the cobbler, rub the butter into the flour, keeping the butter pieces fairly coarse.
Stir in the sugar.
Make a dip in the centre, then add the soured cream along with tbsp milk.
Work in with a knife, until the mixture comes together, being careful not to overmix, adding the other spoonful of milk if needed to make a very soft dough.
Dollop small spoonfuls of the mixture on top of the fruit to give a 'cobbled' effect, leaving little gaps for the fruit to peep through.
Bake for 40-45 mins, covering with foil after 30 mins if browning too quickly, until the top is risen and golden, the fruit is tender and the juices are starting to bubble through.
Sprinkle sugar over and serve with clotted cream and extra sugar if needed.
Pile the fruit into an ovenproof dish (about 25cm x 6cm).
Mix the sugar and flour, and gently toss with the fruit.
Tuck in the star anise.
For the cobbler, rub the butter into the flour, keeping the butter pieces fairly coarse.
Stir in the sugar.
Make a dip in the centre, then add the soured cream along with tbsp milk.
Work in with a knife, until the mixture comes together, being careful not to overmix, adding the other spoonful of milk if needed to make a very soft dough.
Dollop small spoonfuls of the mixture on top of the fruit to give a 'cobbled' effect, leaving little gaps for the fruit to peep through.
Bake for 40-45 mins, covering with foil after 30 mins if browning too quickly, until the top is risen and golden, the fruit is tender and the juices are starting to bubble through.
Sprinkle sugar over and serve with clotted cream and extra sugar if needed.
