25/05/2026
Plum & Apple Cobbler Recipe
Have you ever made a cobbler?
This old-fashioned baked fruit dessert is easy to make and known for its soft, golden topping that rises as it bakes.
Unlike a crumble, which has a crumbly streusel-style finish, a cobbler uses a fluffy dough or batter topping that sits over bubbling fruit and bakes into a comforting pudding-like dessert.
With plum season almost over, now is the perfect time to make the most of this beautiful fruit while you still can.
Combined with sweet apples, cinnamon and vanilla, this Plum & Apple Cobbler is the kind of dessert made for cosy autumn and winter nights, especially served warm with generous spoonfuls of clotted cream.
Ingredients
700g firm plums, stoned and chopped
300g apples, peeled, cored and chopped
½ cup sugar
2 tbsp cornflour
1 tsp lemon juice
1 tsp vanilla extract
For the cobbler dough
1 egg
100 ml milk
140g cold butter, cut into cubes
280g plain flour
140g golden caster sugar
½ tsp cinnamon
1 tbsp baking powder
2 tbsp demerara sugar
Clotted cream, to serve
Method
In a large bowl, combine the first 6 ingredients and stir to coat fruit before placing in a baking dish.
Preheat the oven to 190°C.
Whisk the egg into the milk and set aside.
Rub the butter into the flour until the mixture resembles chunky breadcrumbs.
Stir through the caster sugar, cinnamon, baking powder and a generous pinch of salt.
Pour in the milk mixture and gently bring together to form a thick, batter-like dough.
Spoon the fruit compote into a baking dish and top with large spoonfuls of the cobbler mixture, leaving a few gaps so the fruit can bubble through while baking. Sprinkle over the demerara sugar.
Drop the batter in large spoonfuls onto the fruit mixture. Bake for 35 minutes, until the cobbler topping is nicely browned and the filling is bubbly.
Leave to rest for 5 minutes before serving straight from the dish with generous spoonfuls of clotted cream.
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