Plum Cobbler

6
45m
Plum Cobbler
  • 800g plums, stoned and quartered (alternative fruits can be used)
  • 50g granulated sugar
  • 200ml water
  • 1tsp ground cinnamon
  • Cobbler topping:
  • 225g self raising flour
  • 1 tsp baking powder
  • 50g cold butter/ hard margarine, cut into small pieces
  • 25g caster sugar
  • 125ml Alpro Almond Unsweetened drink

Ingredients
!

  • 800g plums, stoned and quartered (alternative fruits can be used)
  • 50g granulated sugar
  • 200ml water
  • 1tsp ground cinnamon
  • Cobbler topping:
  • 225g self raising flour
  • 1 tsp baking powder
  • 50g cold butter/ hard margarine, cut into small pieces
  • 25g caster sugar
  • 125ml Alpro Almond Unsweetened drink

Preparation
!

1

Pre heat the oven to 190ºc fan, 200ºc conventional, gas 6

2

Place the granulated sugar, water and cinnamon in a large saucepan and place on a low heat until the sugar dissolves, approximately 2 minutes. Increase the heat and bring to the boil, cooking for 1-2 minutes. Then add the plums, cover with a lid and cook gently for 5 minutes.

3

Pour the cooked plums into a 25cm round ovenproof dish

4

To make the cobbler topping; Pour the flour and baking powder into a medium bowl , add the cold butter/ margarine and carefully rub the fat into the flour until it resembles breadcrumbs.

5

Stir in the sugar and Alpro Almond Unsweetened until you have soft pliable consistency. Bring the mixture together into a ball.

6

Place the cobbler mixture onto a lightly floured board and flatten out with your hand or a rolling pin until it measures 4cms in depth

7

Using a 6cm cutter, cut out 8 circles and place them on the top of the plums.

8

Cook the dish in the oven for 15 minutes or until the cobbler is golden brown and well risen

9

Delicious served with Alpro Vanilla alternative to yogurt

Recipe tips

Vary your fruit depending on the season. Peaches, nectarines and berries in the summer or apples and pears to make a lovely winter warming cobbler. As a change, remove 50g of the flour and use 50g ground almonds and a tsp of almond essence

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