Olive Magazine

Damson cobbler

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

Cooking releases the tangy flavours of the damson plum, making it the perfect candidate for a heavenly cobbler. Delicious with a dollop of crème fraîche.

Nutrition:
NutrientUnit
kcal437
fat14.4g
saturates7.3g
carbs76.1g
fibre4g
protein5.4g
salt0.56g
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Make this this comforting damson cobbler, then check out our damson jam, damson slice, sloe gin and more autumn recipes.

Ingredients

  • 1 kg damsons
  • 100g golden caster sugar

cobbler

  • 80g butter, chilled and cut into cubes
  • flour 200g self-raising
  • 100g golden caster sugar
  • 150ml buttermilk or milk
  • a handful hazelnuts or cobnuts, roughly chopped

Method

  • STEP 1

    Heat the oven to 190c/fan 170c/gas 5. Tip the damsons into a 1-litre baking dish and sprinkle over the sugar.
    Put the dish in the oven while you make the cobbler.

  • STEP 2

    To make the cobbler, whizz the butter, flour and sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make very soft, spoonable dough.
    Take the baking dish out of the oven and spoon blobs of dough over the damsons, sprinkle the cobbler with nuts and bake for 30-35 minutes or until the damson mixture is bubbling and the cobbler is cooked through – test it with a skewer as you would a cake.
    Serve with crème fraîche or custard.

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