Plum and Apricot Cobbler

This Plum and Apricot Cobbler is a rustic dessert that celebrates the natural sweetness of stone fruits. Topped with a buttery, golden crust delicately flavored with ground almonds, this is a lighter take on the standard biscuit topping.

Ingredients and substitutions for the Plum and Apricot Cobbler

• Plain flour: Plain flour or all purpose is best because it helps give the cobbler it’s light texture and nice crumb. You also don’t want to overwork the batter so you don’t end up with a firm texture to the topping.
• Almond meal: Ground almonds might be what you refer to as what is called almond meal here. Finely ground almonds create a beautiful and soft texture to our cobbler and create a complimentary flavor to the fruit.
• Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch thickens our filling. It does need to be heated to 95C/203F before it is activated to thicken.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Sugar: Superfine or caster sugar gives sweetness without additional flavor alongside the brown sugar. You could substitute with raw sugar or half and half with brown sugar, though your fruit filling would have a slightly more caramel flavor.
• Heavy Cream: The heavy cream helps give our cobbler dough a rich and light texture. You could replace with full fat milk or non dairy milk to make this dairy free, though it is recommended to use ¾ cup and form your dough due to it's higher water content.
• Baking powder: This helps the cobbler rise avoiding dense biscuits.
• Plums: Fresh were used here and are best because they aren’t too sweet. If you can obtain frozen plums, these would also work.
• Apricots: Fresh apricots were used here and you could replace with canned, however, you would want to drain completely and omit the sugar so as to not make this too sweet.

See recipe card for quantities.

How to make Plum and Apricot Cobbler:

Step 1: Fruit: Toss the fruit ingredients into your baking dish and stir together.

Step 2: Crumble mixture: Combine the flour, ground almond, baking powder and butter with a pastry blender until the butter is pea sized and refrigerate.

Step 3: Create the dough: Pour in the cream and combine until a dough forms, scooping on top of the fruit.

Step 4: Bake: Until golden on top.

Step 5: Allow to cool: No burning of the mouth here! Let this cool for at least 30 minutes.

Step 6: Spoon it up: Spoon into serving bowls, serve with cream or ice cream and dig in!

More cobblers you'll love

Blackberry Rhubarb Cobbler

Peach Cobbler

Blueberry Cobbler

Plum and Apricot Cobbler

Sylvie Taylor

Serve this Plum and Apricot Cobbler with an almond flavored soft dumpling topping either warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate seasonal treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Servings 10

Calories 279 kcal

Ingredients

  

1x2x3x

Cobbler dough

• 160 grams / 1 cup plain flour
• 65 grams / ⅔ cup ground almonds
• 8 grams / 2 teaspoons baking powder
• 70 grams / 2.4 ounces butter cold & cubed
• 170 grams / ¾ cup heavy cream
• 1 teaspoon almond extract

Fruit

• 600 grams /1 ⅓ pounds plums pitted and roughly chopped
• 250 grams / ½ pound apricots pitted and roughly chopped
• 72 grams / ⅓ cup brown sugar
• 50 grams / ¼ cup superfine/caster sugar
• 18 grams / 2 tablespoons cornflour
• ½ teaspoon ground cinnamon

Instructions

 

Fruit

• Toss the fruit, sugars, cornflour and ground cinnamon into your baking dish.
• Set aside.

Cobbler dough

• Preheat the oven to 180C/350F.
• To make the cobbler dough, stir the flour, ground almonds and baking powder together and make a well in the center.
• Add the cubed butter and cut into the flour with a pastry blender or knife until incorporated and the butter is pea sized and the mixture holds together.
• Stir the extract and cream together and pour into the dry ingredients.
• Stir until your dough is formed and no dry portions remain in the bottom of your bowl.
• Scoop up 1 heaped tablespoon amount and place on top of the fruit.
• Place into the oven and bake for 35 minutes until golden on top.
• Remove and allow to cool for 30 minutes.
• Spoon into serving bowls and drizzle over pouring cream or ice cream.
• Serve immediately.

Notes

• Use other fruits in this cobbler: You can easily add peaches, nectarines, or cherries alongside the plums and apricots or replace with 1-2 mixtures of this selection. Just keep the total fruit quantity the same for best results.
• Baking dish: The size of the baking dish used here was 30 x 19.5 centimeters or 12 x 7.75 inches. Any medium sized baking dish will work a charm here.
• Best stored: Covered in the refrigerator for up to 3 days. Warm it in the oven or microwave before serving for the best flavor and texture.

Recipe by Roamingtaste

Nutrition

Calories: 279kcal

Keyword almond baking, stone fruit, summerdessert

Tried this recipe?Let us know how it was!