Plum Cobbler with Flaked Almonds
Lorraine Fitzmaurice explains how to make this simple, fruity cobbler. This dish is also delicious using pears or apples.
Ingredients
- ingredients
- 750 g plums
- 1 tblsp agave syrup
- 50 ml apple concentrate
- topping
- 225 g white spelt flour (or plain white flour)
- 2 tsp baking powder
- pinch of sea salt
- 1 tsp ground cinnamon, (plus a little extra to sprinkle on top)
- 110 g butter, cubed and chilled (or chilled sunflower margarine)
- 1 tblsp agave syrup
- 175 ml buttermilk
- 60 g flaked almonds
Method
- Preheat the oven to 200°C (Gas 6).
- Prepare the plums. Wash well and using a sharp knife slit the plums all the way around through to the pip.
- Using both hands twist and pull apart. Remove the stone. Cut into quarters. Place in a 9in (2-3in deep) baking dish. Stir in the agave syrup coating all the pieces. Set aside.
- Make the topping. Sift the flour and place into the bowl of a food processor along with salt, baking powder, cinnamon and the cubed butter.
- Pulse several times until the mix resembles bread crumbs. Stir the agave syrup into the buttermilk and with the motor running pour into the flour mixture until a sticky mix forms. This will only take a few minutes.
- Pour the apple concentrate into a measuring jug and add water until 200ml has been reached. Pour over the plums and agave syrup. Spoon the dough mixture over the plums keeping in uneven.
- Scatter the flaked almonds over and sprinkle with a pinch of cinnamon.
- Bake in the oven for 30 minutes or until golden brown and crusty.
Notes:
The agave syrup and apple concentrate can be replaced with golden caster sugar if you wish. Replace the 1 tablespoon of agave syrup and 50 ml of apple concentrate with 50g golden caster sugar in the plums. Use 1 tablespoon of golden caster sugar for 1 tablespoon of agave syrup in the topping.
