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A serving spoon sits in the corner of a Plum and Apricot Cobbler in a white rectangle ceramic dish with a serving of cobbler with a drizzle of cream over the top on a light pink surface.
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Plum and Apricot Cobbler

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.
Course Dessert
Keyword almond baking, stone fruit, summerdessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10
Calories 279kcal
Author Sylvie Taylor

Ingredients

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