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Pies, Puddings & Crumbles

Damson Cobbler

Use a food processor to whizz together the topping for his sticky damson cobbler – it's up to the oven to do the hard work.

Serves 8

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Bob's  Kitchen Recipe Card

Ingredients for  8  Servings

  • 900g
    Damsons, washed and stalks removed
  • 100g
    Caster sugar

  • For the Topping

  • 225g
    Self-raising flour
  • 75g
    Chilled butter, diced
  • 100g
    Caster sugar, plus 1 tablespoon
  • 100ml
    Buttermilk
  • 1
    Medium egg
  • 15g
    Flaked almonds
  • 2 tsp
    Baking powder
  • Pinch
    Salt

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Preheat the oven to 190°C/Fan 170°C/Gas 5.
  2. Spread the damsons over the base of a 2 litre shallow ovenproof dish and sprinkle with the caster sugar.
  3. Sift the flour, baking powder, the 100g of caster sugar and a pinch of salt into a bowl or a food processor, add the butter and work together until the mixture looks like fine breadcrumbs.
  4. Break the egg into the buttermilk and beat together well. Add to the dry ingredients and mix together lightly into a soft, sticky dough. Drop walnut-sized spoonfuls of the mixture over the top of the damsons, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tbsp of sugar.
  5. Bake in the oven for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly. It is done when a skewer, pushed into the middle of the cobbler topping, comes away clean. Leave to cool briefly before serving with some custard, double cream or crème fraîche.