Damson cobbler

  • serves 6
  • A little effort

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.


Make this this comforting damson cobbler, then check out our damson jam, damson slicesloe gin and more autumn recipes.



  • damsons 1 kg
  • golden caster sugar 100g


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


  • 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.

Nutritional Information

  • Kcals 437
  • Fat 14.4g
  • Saturates 7.3g
  • Carbs 76.1g
  • Fibre 4g
  • Protein 5.4g
  • Salt 0.56g