A familiar, comforting crumble-style dessert. Quick, effortless and almost impossible to get wrong ;). Juicy blackberries and plums baked under a soft, cookie-like topping. Finished with flaked almonds, this cobbler bakes up beautifully golden – and tastes even better!
Ingredients for plum and blackberry cobbler:
- 150 g plain flour
- 1 teaspoon baking powder
- 100 g butter, cold and cubed
- 55 g sugar + extra 60 g caster sugar
- 80 ml buttermilk
- 2 teaspoons vanilla extract
- 10 plums (e.g. damsons or small plums)
- 125 g blackberries
- 25 g flaked almonds
Place the flour, baking powder, butter and 55 g sugar in a food processor. Blend until the mixture resembles coarse crumbs. Gradually add the buttermilk and 1 teaspoon of vanilla extract, mixing only until the dough just comes together – do not overmix.
In a baking dish (20–22 cm), arrange the stoned plums and blackberries. Toss with the remaining sugar and 1 teaspoon vanilla. Tear the dough into pieces and place them over the fruit, covering it loosely. Sprinkle with flaked almonds.
Bake at 180°C for about 45 minutes, or until golden and fully baked. Serve warm with whipped cream or ice cream.
Enjoy!
Recipe adapted from Donna Hay magazine.
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